Belgoo, being situated in the historically 'correct' region for it, has been dabbling with lambic brewing for years now - I recall a very accomplished first try called 'Bikske' for which Bordeaux barrels were used, back in around 2017. They apparently took their time to develop this project further - also because winter time, when lambic is traditionally brewed, is a quieter time at the brewery, quote the brewer - and now released three different lambics: this geuze, a cassis and - oddly but interestingly - a lychee lambic. All three of them bear the word 'gueuze' (the French spelling) on their labels, but technically only the first one is truly a geuze, of course; in any case they were all blended with the same 'home made' lambic, aged in Barolo barrels. Knowing how solid Belgoo's beers generally are - and how successful that first 'Bikske' was - I just had to get my hands on those. This geuze, blended from 100% own lambics, comes from a 75 cl bottle with cork and crown cap. Initially medium thick, egg-white, even-bubbled foam forms when pouring, but it fizzes away into almost nothing in a matter of instants, though later on a thin ring of foam does retain; hazy apricot blonde colour with vague khaki tinge. Aroma of dusty old wood, wild apples, purple gooseberries, dry hay, halfripe yellow plums, old dry lemon peel, sour grapes, hints of cooking pears, kefir, vague young pecorino cheese, field sorrel, some faint dry sherry, crumbling sandstone, minerals - very much spot on for the style, but in a lively fruity way, a fruitiness probably linked to the Italian wine barrels. Crisp, refreshing onset, again very brightly estery-fruity with notes of sour grape, gooseberry, unripe peach and lime, tart but in a 'malse' way and covering a certain fruity or indeed Barolo-like sweetishness underneath; lively effervescence in a fine-bubbled way, calming down further on (and perhaps calming down just a tad too soon for a geuze). Slender bready core under fruity lactic acid, with an unsugared fruit yoghurt-ish effect and lemon softly continuing to poke at the sides, all merging seamlessly into a lovely vinous finish, where tannic oak wood dryness and some still very subtle retronasal Brettanomyces 'funk' (barnyard) set in, yet never hindering the bright, colourful fruitiness. A touch of almost hidden old hop bitterishness is noticeable and even lingers a bit after swallowing (albeit very, very softly so), but otherwise remains very much 'in the wings'; instead, what you get is a very clear, almost somewhat creamy vinosity and red wine touch all the way at the back, from the Barolo. This famed and praised Italian wine is very clearly there and steers this vibrant lambic in a vinous and 'grapey' direction, but never predominates too much, granting the sheer fruitiness and 'sunniness' of the apparently very well-made lambics to shine fully. The whole feels a bit young, supple, elegant and summery, perhaps lacking a bit of Brett character still (but I guess this can be altered with some proper cellaring), but flavour-wise everything works well here for me - a bit reminiscent even of Oud Beersel's Barrel Selection Barolo Edition, which had this same mellowing grape- and wine-like sweetness and creaminess amidst the lambic sours. Better than expected even, just too bad for the lack of head retention - but this too may be solved with cellaring as spontaneous refermentation continues. I guess my curiosity once again got the better of me and it may have benefited from ageing a bit, but I am, in any case, very pleasantly surprised. This is very promising to say the very least!