This June as I finally graduate from University I plan to traverse Europe as many bohemian University students do. With one exception, I am spending time in Brussels and Brugges with an attempt to learn more of the Belgian beer culture. So for the past month or so I have delved into the Champagne of Brussels, the Geuze, a style of beer I must admit I am a novice of. Geuze is a style of lambic accomplished by blending old and young lambics beers into a complex mixture of sourness and musty funk. 3 Fonteinen Oude Geuze of Beersel, Belgium is a 6% traditional Geuze.
A true Geuze – a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks.
Unwinding the cage, the cork exploded into my hand after barely two turns of the wire. A small amount of beige foam flowed slowly out of the bottle as I tried to grab my glass. Pouring out a bright golden with a sparkle of bright orange amidst the strong carbonation. The head finished with a massive two inches of a porous yellow tinge that died quickly into a dense cap. The aroma is complex yet subtle with mild musty and barnyard aromas and a noted sourness and acetic note. Beautiful light fruity and dry hop aromas blend well with the vinegar sour notes. The flavour is well combined and blended with mild funk and must notes accompanying the sourness properly. Solid fruity and dry grassy hops make up the crackingly dry finish and mildly bitter backbone. The blend of old and young lambic shows off here with the great balance of old and young characteristics. A refreshing and subtle yet intense brew leaves you pondering.
Grade: 90/100 Price: $10.49