
Boon - Oude Geuze - 7% - 75cl - Bte
Descrizione
Oude Geuze Boon is a monument of taste with an alcohol content of 7%. It’s a magnificent blend of 90% mild 18 month-old lambic, 5% strong 3 year-old beer and 5% very young lambic, which provides fermentable sugars and wild yeasts. All our beers are aged in oak casks, mixed in a vessel of 25,000 litres and chilled. Before bottling, we bring the mix to fermentation temperature. The bottles are then placed in an air-conditioned room, which leads to a secondary fermentation in the bottle. This is when the lambic becomes gueuze. After several months of aging in the bottle, the gueuze develops its delicate flavour. Want to know the bottling date? Simply subtract 20 years from the “best before” date! Taste carefully and you will uncover a fruity grapefruit and ginger flavour with a hint of Muscat grapes. You’ll be pleasantly surprised by the wholehearted body and the sublime finish – an explosion of Germanic and Romance cultures.

Lembeek, Vlaanderen - BelgioDal 1975, la Brasserie Boon è di proprietà e gestita da Frank Boon, uno dei pionieri dell'autentico revival del lambic e della gueuze. Ma le prime tracce del birrificio risalgono al 1680, come birrificio agricolo e distilleria nel villaggio di Lembeek. Nel 1860, Louis Paul rilevò il birrificio, producendo solo lambic e faro. Dal 1875 iniziò a imbottigliare lambic gueuze. Nel 1898, Pierre Troch acquistò il birrificio. Ma dopo la crisi economica del 1927, passò nelle mani di Joseph De Vits. Suo figlio, René, era famoso per la produzione di una gueuze lambic liscia e raffinata. Non avendo figli, René De Vits vendette il birrificio a Frank Boon.
Descrizione
Oude Geuze Boon is a monument of taste with an alcohol content of 7%. It’s a magnificent blend of 90% mild 18 month-old lambic, 5% strong 3 year-old beer and 5% very young lambic, which provides fermentable sugars and wild yeasts. All our beers are aged in oak casks, mixed in a vessel of 25,000 litres and chilled. Before bottling, we bring the mix to fermentation temperature. The bottles are then placed in an air-conditioned room, which leads to a secondary fermentation in the bottle. This is when the lambic becomes gueuze. After several months of aging in the bottle, the gueuze develops its delicate flavour. Want to know the bottling date? Simply subtract 20 years from the “best before” date! Taste carefully and you will uncover a fruity grapefruit and ginger flavour with a hint of Muscat grapes. You’ll be pleasantly surprised by the wholehearted body and the sublime finish – an explosion of Germanic and Romance cultures.
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