Daily Loaf

A quick breakdown of this holiday weekend’s most worthy concerts. For a more comprehensive schedule, check out our Upcoming Events page.

THURSDAY, SEPTEMBER 24
JJ Grey & Mofro w/Shooter Jennings/Earl Greyhound [pictured] A good ol’ boy from the backwaters of Jacksonville, JJ Grey is the creative force and frontman of Mofro, their music swamp-stomping, finger-licking, funked-out rock ‘n’ roll with a solid R&B groove marked by Grey’s husky soulful drawl. LA alt-country rocker Shooter Jennings (the sole spawn of country singers Waylon Jennings and Jessi Colter) just released his first compilation, Bad Magick: The Best of Shooter Jennings and the .357’s, which includes select tracks from his first three studio albums, a few live recordings and a cover of Hank Williams Jr.’s 1976 single, “Living Proof.” And NY’s Earl Greyhound features afro-thrashing bassist/singer Kamara Thomas, who brings charismatic energy to the power trio’s fiery, heavy-handed blues rock. 8 p.m., The Ritz Ybor, Ybor City, $20.

Tom Goss w/Mara Levi Goss is an out-of-the-closet singer-songwriter who abandoned seminary school and impending priesthood to pursue social justice issues and his love of music. His vocals are high and pleasantly emotive, his acoustic pop touching and uplifting. He’s currently touring in support of his 2009 release, Back to Love.  4:30-6:00pm, Eckerd College, St. Petersburg,  free (students only). Read the rest of this entry »

Boon Gueuze, 6%
Brouwerij Boon, Lembeek, Belgium

In the Senne Valley region of Belgium, there’s a town called Lembeek where wild yeasts blow around in the evening breezes. They drift in through the open windows of local breweries, landing in uncovered vats, magically transforming wheat grain, aged hops, and water into a beer that explodes with delightfully objectionable flavors. This spontaneously fermented ale is called Lambic, a nod to the area where the style originated, and is still predominantly produced.

Some lambic brews receive a flavor injection during fermentation – sweet raspberry, peach, apple, cherry, or banana. In the United States, fruited lambics see infinitely more mainstream visibility than their unfruited derivatives. And that’s a damn shame. Without the fruit addition, lambics are tart and funky, with a ton of assertive character and complexity that leaves you stumbling over descriptors. Flavors so wrong that they’re right.

Gueuze is a blend of several different unfruited lambics of varying age, usually 1, 2, and 3 years. The wild aspect of fermentation and the blending means that batches tend to vary from year to year, making gueuze a really collectable, searchable, geekable variety of beer. The full flavored older lambics radiate sourness, intermingling with the younger, mellow toned ones which contain the fermentable sugars that facilitate one more round of zymurgy magic. Like champagne, gueuze derives its carbonation from secondary fermentation that takes place inside the bottle, so after blending, the bottled gueuze conditions for at least 6 months before being packaged. And then there are the nerds like myself that hoard gueuze and store it for an additional 10 years before finally resigning to the urge to savor it. Just like fine wine, gueuze thrives with age.

A 12 ounce bottle of Boon Gueuze sports a caged cork that pops out releasing a gust of vinegary aromas. The clear orange brew decants into a flute glass with active, carbonation, creating a mountain of clean white head. After being poured, gueuze should rest until the temperature reaches around 60 degrees. By then, carbonation has calmed, the best flavors begin to surface, and any sediment displaced during the pour has settled to the bottom of the glass.

To the nose, the beer has the soft aroma of fresh flowers soaked in vinegar and confectionary green apple juice.

Flavors are extremely sour, dominantly reminiscent of malt vinegar, wheat bread, and tart citrus. The lack of hop character lends to a slightly cidery, champagne-like quality, which is compounded by the sparkly, light mouthfeel. It finishes with a lingering outdoorsy tone – dank, dusty, and natural. And more vinegar, of course.

If you are just becoming accustomed to this kind of brew and want to tone down the delicious sourness, pair gueuze with a soft, buttery cheese like brie. The creamy texture and mild funkiness from the cheese’s rind will offset the gueuze’s intense flurry of sharp flavors and allow the earthier elements of the beer to shine through.