Geuze Mariage Parfait
(has 19 batches)
Brouwerij F. Boon in Lembeek, Flemish Brabant, Belgium 🇧🇪
Lambic Style - Gueuze Regular|
Score
7.61
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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.
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.
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8.5/10
That classic Boon low acidity, full flavor.
Tried
from Bottle
on 21 Jun 2025
at 21:17
7.9/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 7.5
750ml bottle shared at the ‘t Parlement Halle with Travis.
Minerally, funky, horse blanket, some fruity character. Quite bitter with some citrusy notes like a grapefruit. Intense and interesting one.
8☆4☆8☆4☆15》39
Minerally, funky, horse blanket, some fruity character. Quite bitter with some citrusy notes like a grapefruit. Intense and interesting one.
8☆4☆8☆4☆15》39
Tried
from Bottle
on 31 May 2025
at 21:42
6.4/10
—
Appearance 6
Aroma 7
Flavor 6
Texture 6
Overall 6.5
Bottled. Lemon and fruits obviously, tart as heck, probably too much for me. I appreciated it but don’t like the style
Tried
from Bottle
on 20 May 2025
at 00:53
6.8/10
—
Appearance 6
Aroma 7.5
Flavor 6.5
Texture 7
Overall 6.5
Aromas are malt, honey, brett, spice and a touch of barnyard. Flavors are similar to nose, fairly dry with just a hint of sweet in back and bitter. Good body in carbonation. Really not all that interesting. Wonder what it would be like with some decent aging.
Tried
from Bottle
from Belgian Style Ales / Monastery Greetings
on 09 Apr 2025
at 22:50
8.4/10
—
Appearance 10
Aroma 8
Flavor 8
Texture 8
Overall 8.5
hazy golden color. Poured into a thin flute glass. Huge white head with really nice lacing on the glass. Aroma is your typical horse blanket, barnyard smells you get from a good lambic, but it seems to be intensified, and more prominent than i have ever smelled before. Flavour is a smack in the face! So sour, super sour, easily the sourest Geuze/lambic i have ever had, but i’m really enjoying it though. Leave a very nice citrc sourness on my palate that i’m enjoying long after the beer is gone.
Tried
on 27 Feb 2025
at 12:12
8.4/10
—
Appearance 8
Aroma 9
Flavor 8
Texture 8
Overall 8.5
Aroma of tart fruits, apricot, sour lemon, oak, barnyard funk. Flavour is medium sour. Nicely refreshing and complex Gueuze.
Tried
on 16 Feb 2025
at 13:40
7.8/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 8
Аромат очень напоминает шампанское. Весьма кислый, слегка сухой, отдает ягодами и яблоками. Цвет средне мутно-желтый. Пена с большими пузырями быстро падает до нуля. Вкус также отдает сухим Испанским шампанским. Пиво очень травянистое, с оттенком зимних ягод. Достаточно сильная кислота на протяжение всего соитие. Послевкусие ядрено-кислое с оттенком квашености. В целом стабильный и хороший Гёзе.
Tried
on 05 Feb 2025
at 06:45
8/10
Apricot, tart and oak
Tried
from Bottle
on 01 Feb 2025
at 20:26
8/10
BL
Tried
from Bottle
on 04 Jan 2025
at 12:48
7.4/10
—
Appearance 8
Aroma 7
Flavor 6
Texture 8
Overall 8.5
Bottle 0,37ltr: Clear orange coloured Gueuze thats an very good for starters to learn drinking this style, and even with this alcoholvolume of 8%.
Tried
from Bottle
on 29 Dec 2024
at 11:46