Mikkeller w/ Brouwerij Boon - Oude Geuze Vermouth
Serving Temperature:42–47° F
Suggested Glassware:Flute, Lambic Tumbler, Tulip, or White Wine Glass
This oude geuze is a delicious, modern take on lambic from Mikkeler and Brouwerij Boon. This collaborative oude geuze includes lambic aged in oak foeders that were previously used for white vermouth, emphasizing a high percentage of 2-year-old lambic, with some 1-year-old lambic added for bottle conditioning, along with a dash of 3-year-old lambic. The result is vibrantly tart, with subtle white-vermouth influences that integrate perfectly with the core salinity, funk, and tree fruits presented by the blended lambics. One of the best collabs we’ve ever had from Mikkeller (and we’ve tasted quite a few in the Rare Beer Club over the years).
Mikkeller x Boon Oude Geuze Vermouth pours a bright, golden-orange color that glows in the glass. The beer’s capped by modest white foam that leaves behind fine-bubbled lacing along the perimeter. Hugely expressive aromatics in the initial pour: potently tart lemon and lime, a bit of bleu cheese, and some delightful funk backed up by secondary notes of herbaceous white vermouth. This blended lambic is especially mouthwatering and engaging from the start.
This oude geuze offers up a beautifully rounded, white-wine/lambic impact from that first sip, staying beautifully lean and reasonably dry throughout—but there’s just so much to dig into here. Hugely satisfying on the geuze front, with layers of lemony tartness and funk, so clearly expressed overall, with endearing sourness and generous combinations of tree fruits. Beautiful blend of lambic acidity, herbal-tinged white vermouth, and some subtle vanilla and oak tannins from its aggregated barrel time. This one’s a hugely delicious oude geuze collab, with a long-lasting finish of tart lemons and toasty oak, all nicely dry through the duration.
Mikkeller x Boon Oude Geuze Vermouth is bottle-conditioned, with tight construction and potent core acidity. The breweries suggest a best-by date of 15+ years out—so you can feel free to cellar this one for a bit. They point to food-pairing options like white-fish dishes, or serving this as an apertific. Fried calamari, steamed mussels, or white fish with butter should go great here.
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