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Brouwerij Oud Beersel • Flemish Brabant Belgium
A traditional gueuze from one of the oldest lambic houses in Beersel, blended from lambics aged in oak. Elegant and balanced, with green-apple acidity, lemon zest, and a gentle, well-integrated funk.
Sharp, sparkling and complex, with notes of green apple, citrus, funky, 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.
"Lovely as an aperitif with smoked salmon or a fresh chèvre salad."
Cook this: creamy brie or fresh chevre on toast, a crisp witloof (endive) salad, or white asparagus in spring, or olives, marcona almonds, and cubes of Gouda.
Special Occasion
Rare or strong, worth the hunt.
A traditional gueuze from one of the oldest lambic houses in Beersel, blended from lambics aged in oak. Elegant and balanced, with green-apple acidity, lemon zest, and a gentle, well-integrated funk.
A traditional gueuze from one of the oldest lambic houses in Beersel, blended from lambics aged in oak. Elegant and balanced, with green-apple acidity, lemon zest, and a gentle, well-integrated funk.
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
One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?
