Everyone, Please forward this review on "Mead the Gueuze" [70% Hanssens 3 year old Gueuze & 30% Lurgashall English Mead = another project initiated by the team of B.United International Inc.} to all your friends: All About Beer, MAY 2002, page 47 Charles Finkel, Merchant du Vin A primeval, perfect pint. Early mostly brewsters surely made a drink with spontaneously fermented malt and wheat, along with a good measure {30%} mead {honey beverage}. Here, a super sensual perfume flares one's nostrils, like those of a wild animal. Complex contrast defines the fruity taste which begs for flavorful food. We served it with mixed organic vegetables and sustainably grown lamb. The balance of acidity and sweetness complemented each dish. Afterward my sweetie and I shared a glass with a local, organic pear, raw-mil Roquefort and olive bread. We are back on our honey-moon Charles Papazin Seventy percent gueuze, thirty percent mead. The concept is extraordinary, creative, and a match made in heaven, combining the complexity of Belgian style gueuze with a delicate touch of honey. Crisp, refreshing, well-carbonated {be careful when opening}, with a wonderful balance between acidic, floral and fruity character. If taste, aroma and appearance are the sole measure of excellence, this beverage is a winner! Absolutely fantastic! Roger Protz Extremely pale, hazy color with a deep collar of snowy foam, this is a blend of mead made by the Lurgashall winery in England with Hanssens gueuze from Belgium; the blend is 30:70 in favor of gueuze. The aroma is honey rich, balanced by the traditional "horse-blanket" musty sourness of gueuze. The palate is fruity, tart but not too sour thanks to the welcome presence of the honey. The finish starts sweet but dries into a slightly sour and nutty end. Intriguiing and delicious: the blend works well. Matthias Neidhart B.United International Inc. <A HREF="http://www.bunitedint.com/">www.bunitedint.com</A> <A HREF="mailto:m-neidhart@bunitedint.com">m-neidhart@bunitedint.com</A> Connecticut