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Brouwerij Boon • Flemish Brabant Belgium
A golden gueuze with a high alcohol content. Consists of 95% mild lambic aged atleast 3 years. Full-bodied and intense.
Sharp, sparkling and complex, with notes of citrus, oak, vanilla, 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.
"Can handle game pâtés or turkey; the high alcohol and acidity cut through rich meats."
Cook this: lapin a la kriek, or vol-au-vent (chicken in puff pastry).
A golden gueuze with a high alcohol content. Consists of 95% mild lambic aged atleast 3 years. Full-bodied and intense.
Boon's premium geuze, a 'perfect marriage' of the brewery's oldest and finest lambics. Drier and more intense than its standard Oude Geuze.
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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