Geuze Brewery

Geuze

Geuze is made of 100% Lambic beer which undergoes additional fermentation on the bottle. Geuze was created in the 19th century in Lembeeq. The blending of old and young pure Lambic is the traditional way to make Geuze. The skill in producing a good Geuze is in balancing the right young and old Lambics in the right quantities. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them.  Once the blend is bottled, it undergoes a secondary fermentation in the bottle (Method Champenoise), then aged for 2-3 years to produce a dryer, fruitier and more intense style and a unique flavor.

Average alcohol by volume (abv) range: 4.0-6.0%

(source:http://www.beeradvocate.com) 

Belle Vue Geuze 5.2° - 1/4L - 8.4fl.oz

    Delivery time:14 Days
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Belle-vue Gueuze is one of the most famous Lambics, called "the champagne of beers," has a full bodied taste in which harmony is achieved between sweet, bitter and sour nuances. It is made by blending old and young lambic, triggering a new fermentation. The alcohol content is 5.5% ABV.
 
The bottles will remain racked and undisturbed for additional fermentation for a further 6 to 18 months before coming to full maturity. 

Geuze Boon 6° -37.5 cl - 12.7fl.oz

    Delivery time:14 Days
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Pours a cloudy bright orange with a long lasting white head. Aroma is barnyard-like, vanilla and floral, with an acidity in the background. Body is med-light. The flavor shows only med. acidity with a great deal of funk.

 

 

Geuze, a mixture of old and young Lambic. The young Lambic is added to cause a refermentation in the bottle making for a delightfully sparkling and dry beer that has been likened, in all seriousness, to Champagne.  

The Boon Brewery (Brouwerij F. Boon) is a Belgian brewery situated in Lembeek, near Brussels, that mainly produces Geuze and Kriek beer of a fairly traditional variety, but using distinctly modern brewing techniques and equipment. Other products of the brewery include Faro beer and Duivelsbier, the traditional beer of Halle .

The head of the brewery, Frank Boon, is considered by many to be one of the main driving forces behind the fairly recent revival of the traditional geuze and kriek beers.

Geuze Cantillion 5° -37.5 cl - 12.7fl.oz

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Cantillon Gueuze is the quintessential Belgian beer – a perfect blend of one, two, and three year-old lambics. Tart and slightly acidic, Cantillon Gueuze is the real champagne of beers. It is fermented only with wild airborne yeasts from the Senne Valley in Brussels and is aged in centuries-old oak casks. A true world classic that will thrill the true beer connoisseur. Cantillon Gueuze is given four star "World Classic" rating by Michael Jackson, and is a five star "World Beater," according to Tim Webb (CAMRA Good Beer Guide to Belgium).

 

During the late winter and early spring, the Cantillon family brewers will match and blend one, two, and three-year old lambics to arrive at a balanced texture and flavor. Generally, younger lambic is thinner, livelier, and milder on the palate; the older lambic is harder, more complex, and resoundingly sour. The beer in every cask is unique, however, and one three-year old lambic may taste radically different from another. There is no formula for blending, and no expectation of consistency from year to year. Master brewer Jean-Pierre Van Roy says merely that he hopes to achieve the same “harmony” each time.

The artfully blended lambic is bottled immediately, and another wondrous event occurs: the mixture of lambic from several different casks sparks a second fermentation in the bottle. This is the essence of the méthode champenoise by which champagne is made. The end product is called “gueuze.” A few months’ time in the bottle “conditions” the beer – building carbonation, and concentrating and organizing the flavors. Under proper storage conditions, fermentation in the bottle will continue for years.

The present Cantillon brewery in Brussels was built in 1900 and Master Brewer Jean-Pierre Van Roy remains a tireless champion of authenticity in lambic brewing. Cantillon is today one of only two lambic breweries still in operation that produces nothing but authentic, unsweetened, unfiltered, unpasteurized lambic.

Brewers Website: click here

BeerAdvocate Review :

Drie Fonteinen Oude Geuze 6.5° - 37.5 cl - 12.7fl.oz

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The Drie Fonteinen brewery is a  geuze blender in Belgium, using only 100% spontaneously fermented lambic beer, aged in oak casks, with no artificial sweeteners or other additives. The blendery is connected to the very popular Drie Fonteinen Restaurant in Beersel, on the outskirts of Brussels. The proprietor, Armand Debelder, buys pure lambic from three breweries in Belgium, ages them in oak, and blends them, employing the skill, knowledge, and supreme passion for real geuze that his father handed down to him.

 

DArmand tasting the brewrie Fontenein’s Geuze and fruit Lambics (cherry, raspberry) are rare, highly prized, and indisputably among the best of Belgium. We have been begging Armand for years to send us some of his exquisite Geuze and Kriek. He always says the same thing, “I am ready only when I know that I have something very, very special for you.” Suddenly, this spring, he called and announced, “I have it.”

Armand believes that this blend from 1999 is the best Geuze he has ever made. It is a classic blend of one, two, and three-year old lambiks, bottled in 1999 and carefully watched while it continues to re-ferment in the bottle. Properly stored, it will only get better and better for at least the next 10 years. We will be getting some Oude Geuze 2000 as well. This newer blend is also exquisite.

Like any traditional geuze, Drie Fonteinen’s Oude Geuze is tart, earthy, and incredibly complex, but also spritzy as champagne and greatly refreshing.

Drie Fonteinen is the only remaining traditional geuze blender in Belgium, using only 100% spontaneously fermented lambik beer, aged in oak casks, with no artificial sweeteners or other additives. The blendery is connected to the very popular Drie Fonteinen Restaurant in Beersel, on the outskirts of Brussels. The proprietor, Armand Debelder, buys pure lambik from three breweries in Belgium, ages them in oak, and blends them, employing the skill, knowledge, and supreme passion for real geuze that his father handed down to him. Drie Fontenein’s Geuze and fruit Lambiks (cherry, raspberry) are rare, highly prized, and indisputably among the best of Belgium.

Brewers Website: click here

BeerAdvocate Review :

Saint Louis Geuze 4.5° - 1/4L -8.4fl.oz

    Delivery time:14 Days
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White fluffy head on any amazing amber body. Light aroma of red fruit, maybe raspberries. Very lightly sour and pretty sweet. I can hardly imagine this to be a Gueuze as sweet and friendly as this is. Whereas Gueuze normally tastes like how a unclean barnyard smells, this is bright and cheerful, zesty and clean. Very enjoyable.

Timmermans Tradition Gueuze 5°-1/3L- 11.6fl.oz

    Delivery time:14 Days
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Beer made by spontaneous fermentation. Gueuze is a wheat beer matured in oak barrels, an outstanding blen of old and new lambic . Gueuze-lambic Timmermans is a subtle blending of young and old lambic. It is a 100 % natural, light beer with a smooth flavour that owes its best characteristics to the long maturing-process in oak casks.