2 bottles in your cellar have entered their drink window.
Brouwerij De Brabandere • West Flanders Belgium
The "mother beer" used to blend other Petrus beers. Aged 24 months in oak foeders. Intensely sour and crisp.
Tart, sharp and refreshing, with notes of lemon, vinegar, 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.
"A perfect palate cleanser between courses, or pairs with rich fatty foods to cut the grease."
Cook this: creamy brie or fresh chevre on toast, or paling in 't groen (eel in green herbs).
Classic
A dependable shelf staple.
The "mother beer" used to blend other Petrus beers. Aged 24 months in oak foeders. Intensely sour and crisp.
Brewed by De Brabandere, Petrus Aged Pale is matured in oak foeders and is itself a key blending component in many sour beers. Crisp, tart and refreshingly acidic.
On the Sour Ale style, General category for tart, acidic beers. Often aged in wood or stainless steel with wild yeast cultures like Brettanomyces.
Explore the Sour Ale guide Source: RateBeer
A 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 Omer Vander Ghinste
Brouwerij St. Bernardus
Omer Vander Ghinste
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?
