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Brouwerij 3 Fonteinen • Flemish Brabant Belgium
A traditional Oude Gueuze, a blend of one, two, and three-year-old lambics, aged in oak barrels. This beer is complex, intensely tart, with notes of green apple, citrus, and a distinctive barnyard funk, making it a benchmark for the style.
Sharp, sparkling and complex, with notes of tart, green apple, citrus, finishing crisp and dry.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Excellent with fresh oysters, pungent cheeses like an aged Gouda, or rich fatty foods to cut the grease."
Cook this: paling in 't groen (eel in green herbs), or a wedge of aged abbey cheese (Chimay, Orval).
A traditional Oude Gueuze, a blend of one, two, and three-year-old lambics, aged in oak barrels. This beer is complex, intensely tart, with notes of green apple, citrus, and a distinctive barnyard funk, making it a benchmark for the style.
3 Fonteinen's flagship geuze, named for blender Armand Debelder and his father Gaston. It honours the traditional craft of blending lambics of different ages into a sparkling, complex whole.
On the Gueuze style, The "Champagne of Brussels". A blend of young and old lambics, bottle-conditioned. Intensely dry, sour, cider-like, and highly carbonated.
Explore the Gueuze guide Source: RateBeerA slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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