I have followed this Kluysbosch lambic project by Angerik - otherwise known as a local producer of traditional Belgian style ales - from its beginnings and have been pleasantly surprised by it every now and then, so this first attempt at just plain old geuze (following a series of far less traditional lambics) sparked my interest. Comes from a 37,5 cl bottle with cork and crown cap and seems to consist of only lambics brewed by Angerik themselves - which is perfectly possible considering their first lambic dates from 2021. Firm, medium thick, snow white, regular, lightly lacing head on an initially clear, pure and warm golden blonde robe with slight apricot tinge and disparate strings of lively sparkling everywhere, turning misty further on. Aroma of freshly cut green apple slices, petrichor, some wet dog, hard peach and unripe nectarine, wet concrete, dandelion flowers, dry loam soil, cider, 'Bretty' urine (stronger warming up), vague wood, dried daisies and a faint background touch of milk gone sour. Spritzy onset, tart but fairly softly so in spite of lime-like impressions, hard pear and green apple notes, faint grapefruity accent too, unripe apricot; very lively and minerally carb, smooth mouthfeel. Light vinosity runs through the middle, even reminiscent of dry white wine or - more so - dry cider, combining with that apple-estery flavour; slender bread-crusty core, light woodiness (too light perhaps) and a lactic effect of sour milk fill the finish, alongside ongoing green fruit tartness and a mild underlying bitterishness. Brett elements grace the finish retronasally, with a urine-like aroma I more typically associate with wild ales than with lambics - but it is there and it does its job well. The petrichor- and wet concrete-like aromas linger too and together form one of the elements that set this geuze apart from others; though by no means unpleasant and certainly exhibiting the basic lambic features throughout, it is altogether distinct from the geuze offerings we know and love from the traditional producers. It has less depth and less complexity, but feels a bit like these postmodern farmhouse sours (labelled 'saison' or not) one sees in many western countries today - in itself a branch of craft brewing heavily leaning on Belgian traditions of course, but not necessarily on geuze alone. Enjoyable, in all, with a supple, highly drinkable, soft character - one that can certainly please those seeking to be introduced in this prestigious genre. I wonder - perhaps even more so than usual with this kind of offerings - how the Brett, or just flavours in general, will evolve with some extended cellaring...