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Brouwerij Boon • Flemish Brabant Belgium
Accessible yet authentic Gueuze. softer acidity than Cantillon but still dry and complex. Often easier to find.
Sharp, sparkling and complex, with notes of grapefruit, ginger, oak, 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.
"Pairs with fried fish or shellfish; the gentle acidity acts like a squeeze of lemon."
Cook this: paling in 't groen (eel in green herbs), or frites with andalouse, or cheese croquettes (kaaskroketten).
Accessible yet authentic Gueuze. softer acidity than Cantillon but still dry and complex. Often easier to find.
Frank Boon rescued the old Boon lambic name in the 1970s and rebuilt it in Lembeek into a leading geuze house. A traditional bottle-refermented blend of oak-aged lambics.
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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Brouwerij 3 Fonteinen
Brouwerij Boon
Brouwerij 3 Fonteinen
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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