Belgian-Style Gueuze Lambic

Very rare Gueuze blending two special old lambics – without young lambics as in the normal Gueuze.

From the brewery's website:

"The traditional Lambic is a beer whose spontaneous fermentation cannot be controlled entirely by the brewer. Due to the influence of many factors, the taste and the aromas of our product are different every time we brew.

Drie Fonteinen is the only remaining traditional 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.

Possibly the oldest beer, Gueuze (Geuzza) is unseasoned, wild-fermented wheat beer. It is highly coveted by gourmands in Belgium who lay it in their cellars like wine. Golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth with a more complex and natural flavor.

"Hanssens Oude Gueuze has a hazy gold color and an aroma of wet wool, preserved lemons, vanilla, and earth. The palate is sharply tangy and dry, opening up to a marvelously complex display of citrus and damp earth in the center. The finish is miles long and juicily acidic, with a final flourish of fruit." Garrett Oliver, The Brewmaster's Table