Geuze Boon Sélection
Brouwerij Boon

16 oz (was supposed to be 13 oz tulip) draft pour in a shaker pint at Lures Bar & Grille. Appearance is a cloudy light brown with barely any head. Not pretty. Aroma and flavor are funky barnyard, leather, oak, and stone fruit. Not too sour, definitely leans into the funk. Mouthfeel is moderately carbonated and off-dry. A good gueuze but not top-tier IMO.

 

 

 

(on tap at Monk's last night; Allagash-style chalice... review copied from phone notes)

fruity bread dough and sweaty grapefruit rind... typical gueuze profile, but cloudier and maltier in a way... tart bite on the palate in the aft... slight phenolic spice, but with a fruit-nectar undertone balancing... above average, everyday gueuze; sort of like a funky hefeweizen (2276)

 

 

Had on tap. Murky dirty golden body with a tight white bubble cap. Hay, lemon and great funk with rustic and horseblanket tones lead the nose, slight wood and earth support. Taste has waves of lemon, apple, big bright highly textured wood, rustic grains, and of course wonderful gueuze funk with dimensions of barnyard, horseblanket and light cheesecloth. More funky than sour mouthfeel, light and has hints of acidity, dries out quickly, very light and delicate

 

On draft at PapPo's. Poured a clear, amber color with a small, off-white head of bubbly foam. It left sudsy trails of lace on the glass. It smelled of black cherry, lemon, funkiness and some caramel. Nice sour cherry taste with tart green apple, funky yeast and some toffee.

 

Poured from draft at Yard House in Las Vegas. Aroma is pure lambic off the bat. Solid gold color with a thin fading white head. Rich complex taste clearly anchored by salt. I'm not sure what the initial ingredients were, but the brewing process has completely transformed them into something else completely. It honestly tastes of macaroni and cheese. Heavy heavy heavy lactic and very tart. It's very hard to discern individual flavors here due to how overwhelming the funk is, but lemongrass, cheese, lemon, yeast, white peppercorn, brett, and sour milk. The pepper notes do become bolder as the drinking progress, but this is one funky, musty beer. Definitely an acquired taste, and while lambic fans will love it, others will wonder what they just drank.

 

 

 

 

Wonderfully funky and cheesy aroma, along with touches of apple, pear, and pepper.

Similar on the palate: lightly sour, sharply funky. Hay, wheat, lemon, earth. Slightly puckering from the funk. Moderately dry finish. An outstanding gueuze.

 

 

awesome some of this came to idaho and that i scored it, bitter creek of course, sometimes it seems more accidental than intentional in here, like, they have great beers, but they also have a lot of less great beers, and its often a real head scratching lineup. when they hit though, boy do they, and this is a hit. its a special draft version of this blended lambic, and its very good. golden and clear brassy from the tap, airy white bubbles collect on top but fade quickly, and this isnt all that carbonated, but it still has some life to it. aroma is immediately familiar, very mature to me, sour white wine, stone fruit, and funky cheese even, but super well refined at the same time, lots of earthy minerals, old wheat, oak, dried herbs, its mouthwatering and awesome. the flavor is great too, very much the same, elderflower and aged hop tea-like character, oak and mature wild funk, slight oxidation that flatters the yeasts in here, and the right amount of piquant bacterial tartness without it being too acidic to drink, graphite and iron and iodine as well, green and red apple, an almost cider quality, and very vinous as it warms. really impressive blend here, and it does maintain some soft carbonation even though it doesnt look like it. complex and different, but still obviously boon lambic at its core. a joy to drink, i could have had several!