Jean-Xavier Guinard

Despite being outdated (knowledge, access to ingredients, and home-brewing methods have improved since 1990), this is a wonderfully in-depth yet concise resource for understanding the history, traditions, and science behind producing, storing, and serving this unique style.

I came away with a deeper appreciation for this beer's inimitability as well, and while you can produce a very high quality sour/wild ale elsewhere in the world (with similar methods and yeast cultures), names like "lambic" or "geuze," should be considered appellations rather than styles (much like Champagne).

Several years ago, I attended a tasting of lambics at various vintages accompanied by a discussion of blending by a prominent Belgian brewer who was visiting the U.S. While this was an important education for my palate, I wish I'd read this book in advance - I'd consider it an essential reference if you have the chance to visit Cantillon's Gueuze Museum, imbibe your fill at the Night of Great Thirst, and/or take HORAL's Toer de Geuze in the Payottenland itself.… (mehr)