Changes

==What the Funk makes a gueuze so.... "gueuzey"?==

I've wanted to make this post several times now, but every time I typed it up I never hit "Post" because I thought it may be a useless conversation or embarrassed to ask - Yet I keep wondering and trying to understand more and more.

Whether it's 3F, Boon, Cantillon, Tilquin or any of the Belgian lambic/gueuze blenders - upon the first scent and before taste, you know it is a Gueuze.

I'm seeing most American sours and solera projects lack the complexity and are too "bright" to deliver such aromas and flavors. It's going to take more than what we've been doing to deliver anything that rivals any of the traditional Belgian gueuze examples. I know there's not 1 nail in the coffin to get there, but surely there are some things that have bigger impacts that others. Sour is easy. It's the other characters that are lacking.

So, what is it? hops, less focus on lactobacillus, wort production, barrel microbes/sherry, etc...

Without even going as far as 3 years out, what do you guys think we can do in 1 to 2 years in order to accomplish sours that more closely resemble the complexity and balance of a gueuze? What would you consider the least common denominator?

GO!!!