Bottle. Clear golden. Lots of typical Boon funk, green fruits with gooseberries and starfruit, soft oak, white grapes, dry cellar. It's not too sour, with soft sweetness and a bit more bitterness than most Oud Beersel. Almost full bodied. Hard to tell what exactly the demi muids influence is, but this is a lovely geuze.

4/XII/23 - 37.5cl bottle from Geers (Oostakker), shared @ Zytho Class Syntra (Gent), BB: 10/XI/2041, bottled: -20Y, 2021 version (2023-1126)

Clear gold blond to almost beige beer, creamy irregular white head, a little stable, non adhesive. Aroma: nice, fruity touch, good funky notes, barnyard, clean though, nothing dirty or very odd, some hay, a bit woody, lemon. MF: lively carbon, medium body. Taste: clean acidity up front, sourish, lemony, pretty bitter, some tannins, fruity notes, peaches. Aftertaste: more lemony, tannins, bitter, peppery touch, acidic, dry, fruity, oranges, orange peel, grapefruit, nice!

Hapu, kuiv, tsitrus, funk, nats alksi, puuviljane, greip, suht mahe. Päris hea.

Pours a clear blonde, no real head. Scent is full, funky, oaky, bit more rough than the regular OG by OB, or most other OB for that matter. Tart, very straight forward. Wood is surprisingly mellow. Almost a whiff of vanilla. Mild apple, fairly high carbo. not bad at all !

Newish oude geuze by wonderful Oud Beersel, blended with lambics coming from so-called 'Demi Muids' barrels, constructed from thicker staves and traditionally used for Chateauneuf du Pape wine; because of the thickness of the staves, less oxygen exchange is allowed, which is supposed to result in softer, fruitier lambic. Let's find out. Eggshell-white, moussy, crackling and fizzing, medium thick head, fed by fierce sparkling raging through a misty apricot blonde robe with warm ochre-yellow glow. Aroma of lemon juice, old oak furniture, freshly cut green apples, cracked leather, unripe plum, minerals, dry haystack, old dried wormwood leaf, fresh cucumber, kefir, dried grapefruit peel, brut champagne, some of that typical Boon chlorine, halfripe apricot and gooseberry notes - generally indeed quite (green-)fruity, but also notably woody and less 'oxidized old wine'-like than many other geuzes, but with a good deal of 'Bretty' funk too. Lots of green fruit in the onset, crabapple, gooseberry, sour grape and unripe stonefruit, with a dash of yellow peach somewhere underneath; lemony edges, utterly crisp and refreshing without becoming too puckering, so generally 'mals'. The 'fraîcheur' is greatly enhanced by sparkling water-like, very minerally and crystalline effervescence; a bread-crusty malt core is soaked in deep lactic acidity (kefir) as well as ongoing crisp and lively green-fruitiness, with an astringent edge, reinforced by strong tannic woodiness in the end. The finish adds a funky Brett note (leather, sweat) but the sheer fruity crispness and heavy woodiness prevail, tied together by a late, deep but effective and lingering, rooty 'old hop' bitterness which blends in with the wood. A lovely lemony-citric sourness and freshness trails behind as well, though, keeping things fresh and bright. I have stated it before and I will say it again: Gert Christiaens is a genius in geuze blending, and this wonderful product is yet another testimony to his endless creativity and deep connection with the tradition. Indeed, traditional as it may be and subtle as the differences with his other geuze offerings may seem to the less educated palate, this Demi Muids is indeed a tad fruitier and rounder than average as the brewery states, but more importantly it is once again a truly fantastic Oud Beersel geuze - vibrant, complex, mature, noble and original, so again worthy of a very high score for me. Cheers to Oud Beersel!

Small off-white head over hazy orange-amberish beer. Classical lambic/horseblanket/farmyard nose; faint lemon or kafirlime, slightly wet hay. Sour gueuze, horseblanket, lemon, wild yeasts, wood, rhubarb, and a faint hint of sweetness, probably due to the wine. Acidburn and -thinning, good carbonation, dry-out effect. Excellent gueuze, no discussion. But wherein is the difference with the standard gueuze, I wonder?