Back from the dead: geuze Eylenbosch, now created by a member of the De Keersmaeker family (Mort Subite) in collaboration with two other partners. This is a first version, a kind of 'sneak preview' if you want, hence the "Prematuurke": in the absence of three year old lambic of their own, they used three year old lambic from De Troch. If I am correctly informed, the younger lambics have also been brewed at De Troch but by the Eylenbosch guys themselves (perhaps with e.g. a different ratio of malted barley versus wheat in order to approach the original Eylenbosch recipe - I'll try to find out more information about that), and then conditioned in Eylenbosch barrels. This first Prematuurke version produces an initially medium sized, but quickly thinning, egg-white head, opening quickly but retaining for a while around the edge and leaving a paper thin veil in the middle, before dissolving completely; misty yellow-tinged pale apricot blonde robe, sparkling only lightly and sparsely (especially for a geuze which I expect to be more 'champenoise' in terms of sparkling). Aroma immediately betrays De Troch's house style: that typical bitter-plant-like smell of cranesbill leaves, dried wormwood from an old herbarium, old dry leather and dried grapefruit peel, next to impressions of lemon juice slowly going stale, unripe gooseberries, oxidized green apple slices, raw rhubarb stems, old bread crumbs, dusty jute bags. Crisply sour onset, quite some unripe stonefruit and lemon peel astringency but also a refreshing, softer lime-like sourness and a somewhat soapy green apple effect; refined carbonation, perhaps a tad too quiet for the style, but still quite some minerality underneath - again, as in De Troch lambic. Supple bready and bit soapy-wheaty core deeply buried under drying lactic tartness and sharpish green fruitiness, with that unripe plum or nectarine astringency continuing well into the finish. Tannic woody effects, the typical 'bitter plant' aspects of De Troch's aged lambic and this more refreshing, lemony aspect grace the final stages, with a touch of Bretty funkiness (old leather, damp hay) and a very deeply situated, in fact hardly noticeable but structurally crucial 'old hoppiness'. The lemony aspects keeps things juicy, while at the same time this De Troch bitter 'herbality' and minerality remains very strong; if anyone told me that this is in fact a De Troch Oude Geuze, I would have easily believed it - and it would be very close to the truth. Somewhat undercarbonated for this style, perhaps not the most complex geuze around and feeling a bit young still, the name 'Prematuurke' is probably not badly chosen, but I like it nonetheless, though I was just a little bit more enthusiastic about the Oude Kriek last week. I expect the 'completed' Eylenbosch version, scheduled for later this year I believe, to show somewhat more maturity and depth, but this one was in any case exciting to drink - too bad the original, historical geuze Eylenbosch is too long ago for me to properly compare, from a time I did not take tasting notes yet... --- Beer merged from original tick of Eylenbosch Oude Gueuze Prematuurke on 29 Jan 2021 at 16:26 - Score: Appearance - 4 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 8. Original review text: Back from the dead: geuze Eylenbosch, now created by a member of the De Keersmaeker family (Mort Subite) in collaboration with two other partners. This is a first version, a kind of 'sneak preview' if you want, hence the Prematuurke: in the absence of three year old lambic of their own, they used three year old lambic from De Troch. If I am correctly informed, the younger lambics have also been brewed at De Troch but by the Eylenbosch guys themselves (perhaps with e.g. a different ratio of malted barley versus wheat in order to approach the original Eylenbosch recipe - I'll try to find out more information about that), and then conditioned in Eylenbosch barrels. This first Prematuurke version produces an initially medium sized, but quickly thinning, egg-white head, opening quickly but retaining for a while around the edge and leaving a paper thin veil in the middle, before dissolving completely; misty yellow-tinged pale apricot blonde robe, sparkling only lightly and sparsely (especially for a geuze which I expect to be more 'champenoise' in terms of sparkling). Aroma immediately betrays De Troch's house style: that typical bitter-plant-like smell of cranesbill leaves, dried wormwood from an old herbarium, old dry leather and dried grapefruit peel, next to impressions of lemon juice slowly going stale, unripe gooseberries, oxidized green apple slices, raw rhubarb stems, old bread crumbs, dusty jute bags. Crisply sour onset, quite some unripe stonefruit and lemon peel astringency but also a refreshing, softer lime-like sourness and a somewhat soapy green apple effect; refined carbonation, perhaps a tad too quiet for the style, but still quite some minerality underneath - again, as in De Troch lambic. Supple bready and bit soapy-wheaty core deeply buried under drying lactic tartness and sharpish green fruitiness, with that unripe plum or nectarine astringency continuing well into the finish. Tannic woody effects, the typical 'bitter plant' aspects of De Troch's aged lambic and this more refreshing, lemony aspect grace the final stages, with a touch of Bretty funkiness (old leather, damp hay) and a very deeply situated, in fact hardly noticeable but structurally crucial 'old hoppiness'. The lemony aspects keeps things juicy, while at the same time this De Troch bitter 'herbality' and minerality remains very strong; if anyone told me that this is in fact a De Troch Oude Geuze, I would have easily believed it - and it would be very close to the truth. Somewhat undercarbonated for this style, perhaps not the most complex geuze around and feeling a bit young still, the name 'Prematuurke' is probably not badly chosen, but I like it nonetheless, though I was just a little bit more enthusiastic about the Oude Kriek last week. I expect the 'completed' Eylenbosch version, scheduled for later this year I believe, to show somewhat more maturity and depth, but this one was in any case exciting to drink - too bad the original, historical geuze Eylenbosch is too long ago for me to properly compare, from a time I did not take tasting notes yet...

Pours dark purplered. Small pink head. Scent is swiming pool, wet cherries, fleshy, fairly intense. Taste is stronger sour than the gueuze prematuurke , but not unbalanced. Very fruitforward. intense emphasis on the cherries, without loosing touch with the lambic. Dry, but not bonedry. Citric acidity, lactic acidity. low to no acetic acid. Very nice, very intense. What more can you hope for ?

Pours unclear blonde. Small, nearly no head . Scent is very funky, wet oak, funk. De troch kind of funk, more specifically. In a way that it's not as overpowering as regular de troch. Still not my favorite aroma, but at least not off-putting. Taste is full, intense, citrussy, tart. De troch funk ( medium intense ) . Oak. A better version of De Troch geuze. Medium sour . Decent. Very happy to have tried this, but wouldn't buy again for the taste.

16/I/21 - 33cl bottle from Bierhalle Deconinck (Vichte), shared @ home, BB: 13/VIII/22 (2021-42)

Clear reddish orange beer, nice creamy dense off-white head, stable, adhesive, leaving a nice lacing in the glass. Aroma: lots of ripe to overripe banana, yeasty, caramel, very malty, grains. MF: ok carbon, medium body. Taste: good dry and bitter start, bit malty, grains, cow fodder, hay, banana and banana peel, bit sweet. Aftertaste: bitter, hoppy, little chemical, malty, banana peel, bit metallic, not bad, not great.

33cl bottle from Delhaize Chazal in Brussels. F: huge, white, long lasting. C: gold, hazy. A: bready, bit citrus, herbal, mineral, egg yolk. T: medium malty base, citrus, herbal, bit mineral, spruce touch, long lasting bit raw bitterness, apricot, medium to high carbonation, dusty, for me nice balanced with bit harsh bitterness yet enjoyable for sure.

Hazy blond colour, white foam. Medium sweet, malty with a light spicy undertone. Taste is rather harsh bitter (vegetable bitterness). A bit unbalanced and too much carbonation.

330ml bottle [as Saison For Cru]. Cloudy, orangey golden colour with huge, fluffy, moderately lasting and lacing, white head. Yeasty spicy, minimally funky aroma, notes of brine, mustard seed, dill, slightly bready, wheaty malty and minimally fruity background, a touch of apricot and white pepper. Taste is minimally sweet, minimally bready, wheaty malty, slightly yeasty fruity and yeasty spicy, minimally citrusy hoppy, hints of apricot and lemon, a toch of brine, mustard seed, some herbal aspects. Minimally overcarbonated. Goes down easy - good.

Imported from untappd on 02-05-2020