Gueuzerie Tilquin burst onto the scene a few years ago with an outstanding, new Gueuze that quickly got the beer world talking about this new Gueuze blender. If you’re not aware, a blender doesn’t brew their own beer, but buys it from other Lambic breweries then ages it in their own barrels. The beer is wort that has just been inoculated via a coolship at the brewery then is shipped to the blender.
Pierre Tilquin started Gueuzerie Tilquin in 2009, making him the first new Gueuze producer in over a decade. Being a French-speaking Walloon, he located his blending operation in Bierghes which is a part of the town of Rebecq which is 200 meters from the official linguistic line in Belgium (the line between the Flemish speaking and French-speaking portions). Pierre holds a PHD in Statistical Genetics and is a bio-engineer. Once he got the bug to start making beer, he trained at Huyghe Brewery (maker of Delirium Tremens), 3 Fonteinen, and Cantillon.
Currently, Tilquin is using wort brewed at Boon, Cantillon, Girardin, & Lindemans. His gueuze batches have thus far been spectacular. Additionally, Tilquin is one of the few Gueuze makers producing a draft version of his Gueuze, a few keg their fruit Lambics but not their Gueuze. The 2010/2011 bottling was the first batch available in the US. The 2011/2012 is the second batch available in the US.
Appearance: Hazy gold, white head, good retention.
Aroma: Light sweaty funk, blood orange, citrus rind, Meyer lemon, light earthiness.
Taste: White grapefruit, grapefruit seeds, lemon rind, light oak.
Overall Impression: As always, Tilquin’s Gueuze is tops. It’s got a nice bitterness that adds depth and complexity to tart treat. It’s a nice balance of tart fruit and funky earthy aromas. It’s simultaneously complex and drinkable. If you get a chance to try a beer made by Tilquin, grab it. His production is pretty small and his popularity is growing.
Availability: Limited due to smaller production. Imported by 12% Imports.
6% ABV
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