the best bar in Brussels and, well, getting paid to write about it.
We tried a healthy variety of Belgian beers to understand different styles, tastes and histories. I’d had most of them before, but one name was new. Or, more accurately, it had been sitting in my mental “to try” category since I’d read about it coming on to the market last year.
Tilquin Lambic Blend, from the Tilquin Gueuzerie just a bit outside Brussels, is an awesome addition to the wild fermentation tradition around these parts. With typically low carbonation and a very sharp tartness, it is, to use a very technical term, yummy.
I’ve been on a kick lately for wild fermentation beers, and this is a welcome new brand. If I had to compare it to anything, I suppose it’s somewhere between Cantillon Gueuze and Cuvée de Ranke. Still, that may be a bit unfair to all three, as they are all worthy. I’m going to have to hold a proper side-by-side blind tasting of these someday.
For more on Tilquin, have a look at Chuck Cook’s piece on it, in which he describes the grand opening of the brewery -- sorry, gueuzerie! Wait, is there an English word "gueuzery"?
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