A hazy golden yellow beer with a white head. Aroma of brett, tart white grapes, funk. Taste of sour grapes, brett, apples, vineous finish, high carbonation.

A hazy golden yellow beer with a white head. Aroma of sour grapes, apples, beetroot. Taste of belgian yeast, pale malt, herbs, high carbonation.

A clear pinkish red beer with a beige head. Aroma of lactic fruits, cherries, vanilla. Taste of sour grapes, cherries, brett, intense vineous finish.

A slightly hazy orange golden beer with a small white head. Aroma of wood, mild peated malt, tart fruits. Taste of wood, oak, brett, tart grapes.

Celebrational geuze by the 'new' Eylenbosch, with a weighted average of three years, more than is standard for an 'oude' geuze, due to the heavy use of old lambic - even including a portion of their first batch, dating back to 2019 (five years old at the time of blending). Number 1273 of 2222 large bottles produced, purchased at Het Huis Van De Geuze. Medium sized, off-white, somewhat irregular and quickly breaking, uneven-bubbled head taking a bit of 'forcing' to form and dissolving completely ten minutes later (or less), over a lightly misty, warm orange blonde robe with peachy tinge and only near-'microscopic' bubbles rising up here and there - far from the whirlwind of sparkling I know and love from most 'classic' geuzes; shifts to hazy further on and ends in a murky, vaguely brownish-tinged peachy orange. Strong and indeed notably 'old lambic' aroma of very old dry sherry, brut champagne, musty cellar, orange pith, even dried grapefruit peel, decaying wood logs, haystack, old leather, aged Parmigiano cheese, overripe onion, urine-like Brett (stronger further on), antique oak cupboard, dried tarragon, petrichor, dried apricot. Tart, crisp onset, but the crispness is a result of that tartness rather than of effervescence, which, though softer than in your typical traditional geuze, does work more actively in providing minerality and colour than I was expecting; a clear lemony flavour shows up early, as in actual lemon juice from an old(er) lemon, along with notes of green plum and green gooseberry; deep lactic sourness in the middle still accompanied by this sharper lemon flavour, round a bread-crusty core quickly steeped in drying, musty Brettanomyces, bringing the oxidized dry sherry, damp hay, old leather and overripe onion effects back - but the funkiness does not overwhelm too much either, as a sleek vinous effect is maintained and strongly drying woody tannins eventually become rather dominant, in a long, dry, musty, sharp, sleek and, again, notably lemony finish, as if actually sucking the juice out of a slightly overripe lemon. Indeed very old lambic-like, including the lesser degree of carbonation compared with the 'standard'; feels a bit like a 'luierik' in that sense, perhaps all that old lambic (two to five years here) simply did not contain enough sugars anymore to spark refermentation. The De Troch trademark of bitter plant-, dry citrus peel and old leather-like flavours is all over the place - unsurprisingly of course, since the lambic is actually brewed there, albeit to a somewhat different recipe than De Troch's own lambic; in using older lambics, the similarities with 'actual' De Troch are seemingly even stronger than in the other Eylenbosch lambics. Solid, but for me the celebrational effect should have - literally - been a tad more sparkling... Not even their best lambic to date, in my opinion, but surely enjoyable enough to a lambichead like me.