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3 Fonteinen - Oude Geuze - 6% - 75cl - Bte
3 Fonteinen - Oude Geuze - 6% - 75cl - Bte
2026-04-24 03:28:08
https://lamise.ch/en/beers/3-3-fonteinen-oude-geuze-6-75cl-bte-5425007810110.html
CHF16.70
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A true Geuze. A blend of 1, 2, and 3 year-old lambic unfiltered and unpasteurized and aged in the bottle for at least 6 months after blending. Continued fermentation in the bottle give 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. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time. Lambic and Geuze are living, cultural heritage rooted in the Zenne valley! Taste, savour, enjoy and experience this bottle fermented, unfiltered, unpasteurised and unadulterated beer with friends new and old!
Data sheet
Format
75cl
Type of product
Bière
Container
Bottle
alcohol level
6.0%
country
Belgique
adjective
Acide
Styles
Lambic
Sous-styles
Lambic - Gueuze
untappd
4.1
IBU
0.0
Date
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Une base de lambics brassés avec 60% de malt d'orge et 40% de blé, du houblon suranné et de l'eau, fermentés spontanément par des levures sauvages et mûris en barriques de chêne. D'une fine acidité alliée à une complexité boisée, cette vraie gueuze provient de l'assemblage de lambics d'un, deux et trois ans, non filtrée, non-pasteurisée et vieillie en bouteille pendant au moins six mois. La poursuite de la fermentation en bouteille lui confère le caractère pétillant du champagne.