Glowing golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth but with a more complex and natural flavor. It's very dry, appetizing and energizing, but some tasters do find gueuze to be demanding the first time they taste it due to the sour and acidic flavors that make it so unique. As an aperitif in place of dry sherry, with carbonnade a la beouf, mussels poached in gueuze, flavorful cheeses; sometimes served in Belgium with cubes of sugar on the side, to sweeten to taste. Serve in a tall, thick tumbler.