Boon Oude Geuze

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To make a geuze beer, you do not just ¡Èbrew¡É a beer. The process is very complex and takes many years. It starts by brewing lambic beer, which is a spontaneously fermented beer that is aged in oak casks called ¡Èfoeders¡É. By aging the lambic beer in these casks for up to 3 years, each foeder gives its own character to the beer. It becomes mildly sour with a rich palette of aroma¡Çs. For Boon Geuze, lambic beer that has aged for 18 months (90%) – which is called ¡Èyoung lambic¡É - is blended with 5% of 3 years old lambic and another 5% of very young lambic to ensure a continuing fermentation in the bottle. After another 6 months of fermentation in the bottle, the beer is ready to leave the brewery.

Boon Geuze (Oude Geuze Boon on the label) is one of the finest examples of this traditional 100% spontaneous fermentation lambic style. It has the acidity of a good sparkling wine and a little bit of smokiness like whisky. This smoky charachter comes from the special wild yeasts that are used to ferment this beer, and from aging a long time in oak casks. Grapefruit-like fruitiness and touches of oak combined with the acidity make Boon Geuze a very refreshing beer.

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