A feast with lambic
01 / 2015
Gueuze is the champagne of beers. This beautifully sour beer is a blend of young and old lambics. The name ‘Old Gueuze’ is protected by European law, and can only be used when the oldest lambic is at least 3 years old and matured on oak barrels.
You see, it takes more time and money to create an old gueuze, than you need to produce a champagne. Still this refined drink is very much unknown, and because of that unloved.
Time to change that, thought Karen Blereau, and she started Amuse-Gueuze. At these culinary events she shows her guests how lambic and gueuze deserve their rightful place in the gastronomy.
"It takes more time and money to create an old gueuze, than you need to produce a champagne. Still this refined drink is very much unknown, and because of that unloved."
In the charming restaurant Colonia we enjoyed an exquisite six course dinner on the 17th of October, where every dish was accompanied by an authentic lambic, gueuze or kriek. The fresh, dry and sour taste of the Old Gueuze Hanssens complemented the wild mushrooms, arugula, porcini, hazelnuts of Piëmonte and grilled polenta perfectly, it refreshed the whole dish. The perfect pairing.
This gastronomic event is taking place for the third time on 12th, 13th and 14th of March 2015. Be sure to register quickly, because you wouldn’t wanna miss this!