Geuze Mariage Parfait

Lambic - Gueuze

Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date! The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime.

ABV

8.0

Rating

3.798

Rating count

42,078

Last updated

about 1 year ago

Hans Cruz

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over 1 year ago

Olha Androsova

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Beer Capital Brussels

over 1 year ago

R M

2019 новый для меня стиль Сухо, в балансе между кислотностью и сладостью, необычно целый букет разных вкусов и ароматов, которые я пока не понял, нужно пить ещё

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Curso Sommelier 2011

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joheras

2019

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Beer Capital Brussels

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Giorgio Scalvini

Alla bevuta esprime poco o nulla, probabilmente un problema di conservazione.

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Andrey Petrovich

Кислятина, пестец. Тухлый уксус... Без оценки, ибо не мое совсем...

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over 1 year ago

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over 1 year ago

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Илья

Счастлив приобщиться к настоящему искусству, почувствовать сложный и бескомпромиссный аромат, чуть сморщиться от кислинки и посмаковать её... ну и позалипать на осадок)))

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over 1 year ago

Brett C

Thanks, Dr Wicks!

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over 1 year ago

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Getrunken Doemens Bierbotschafter in Hamburg März 2024

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Louis Broekhuijsen

As perfect as I expect 😋

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over 1 year ago

Ma première Geuze ! Acétique et amer typique sur du cassis groseilles, la levure sauvage fait le taff, c'est fermier avec un poil trop d'amertume. Longueur en bouche. Carbonatation soutenue. Le côté amer s'estompe au fil de la dégustation.

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