Bottled. A hazy amber beer with an off-white head. The aroma is acidic with notes of brettanomyces. The flavor is sweet combined with light acidic notes and light notes of brettanomyces and horseblanket. The body is thin.

37.5 cl. bottle; corked and caged. Orange tinged gold color with a multifinger off-white head. Smells like funk and citrus. It is quite lactic, has funk, and is acidicly citrus. Puckers the mouth a bit. Body is near medium with prickly carbonation. Could be a touch of that oak vessel in the finish.

Bottle. [Vintage 1993] Light light unclear medium orange color with a small, fizzy, fair lacing, mostly diminishing, off-white head. Aroma is moderate malty, wheat, sour, grape lemon, vinegar. Flavor is moderate sweet, acidic, light bitter and moderate acetic with a average to long duration. Body is medium to light, texture is watery to oliy, carbonation is flat. (141207)

[Bottled at Akkurat, Stockholm] Clear golden, creamy head. Barnyardy citric nose. The malt sweetness is edged out by refreshing acidity. Dense mouthfeel, plenty of lemon juice. Pretty intense, but not very complex.

(Bottle 37,5 cl) Rather dark golden, hazy beer with a small, bubbly head. Very aromatic, spicy nose - almost vinous. Definitely tart and citrusy - I don’t really detect any sweetness at all. But then again I don’t really get the vinegary notes either. I could have mistaken this for being a traditional gueuze which I can understand from Joris, that it is not. 230498

Pale gold, coppery shine. Enormous head, collapsing, but more or less maintained by champenoise bubbling. Tart, "horseblanketty" nose, quite citrussy, lemony. Taste is tart at first, but with immediate background of cloying sweetness-malty flavour. This is NOT an "oude" gueuze, i.e. it contains a high percentage of top-fermenting ale. The beer wants to flare up, only to be flattened by the malt sugar. Some acidity, rather lemony, but suppressed. For a normal beer, this would be an exceptional flavour. For a gueuze, it's disappointing. Dekoninck (Gebrs., Dworp, nothing to see with the Antwerpen family brewers) were independent gueuzeblenders until the mid-eighties. Then, as so many, they reverted to sell beer, keeping their gueuze/kriek as a namesake, but contracting it out. First at Girardin, now at Fr. Boon - as so many again. Claiming whether this is the same as Boon geuze (not the "oude" or "Mariage Parfait"!) is impossible as with gueuze, 'tweaking' the blending is even easier as with ordinary ale. it reminds me of the "Sainsbury traditional Belgian ale" from the same source.