2 bottles in your cellar have entered their drink window.
Brouwerij Mort Subite • Flemish Brabant Belgium
The traditional, bottle-conditioned gueuze from the historic Mort Subite house. Drier and more assertive than the sweetened commercial range, it offers bright citrus, barnyard funk, and a crisp, cidery acidity.
Sharp, sparkling and complex, with notes of lemon, funky, tart, 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 creamy soft cheeses or a classic moules-frites, the acidity cutting through butter and cream."
Cook this: paling in 't groen (eel in green herbs), creamy brie or fresh chevre on toast, or a wedge of aged abbey cheese (Chimay, Orval).
Special Occasion
Rare or strong, worth the hunt.
The traditional, bottle-conditioned gueuze from the historic Mort Subite house. Drier and more assertive than the sweetened commercial range, it offers bright citrus, barnyard funk, and a crisp, cidery acidity.
The traditional, bottle-conditioned gueuze from the historic Mort Subite house. Drier and more assertive than the sweetened commercial range, it offers bright citrus, barnyard funk, and a crisp, cidery acidity.
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
No reviews yet
Community ratings will appear here. In the meantime, see what drinkers say on:
Brouwerij 3 Fonteinen
Brouwerij Boon
Brouwerij Boon
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
One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?
