Oude Geuze - Cellaring Best Practices

I've learned to stop and smell the roses. I always drink it asap

 

They can usually age for around 10 years or more, so take your time drinking them. I would try one fresh if you haven’t yet, and open some other bottles when you’re really in the mood and feeling that beer again. Just remember once you drink the bottle it will be hard to find an older vintage again, since they usually get released within a year of production and these days people buy them up so they only cellar in people’s homes. Try to score as many as you can to drink comfortably and still age some for as long as possible, for science... I’ve had some great lambics that were over 3 or 5 years old. Cheers and happy drinking!

 

I think fresh ones are the most complex...fruit, sour and funk all jumbled in a nice complexity. One's that are well aged tend to get less fruit and a drier funk....more "Bretty". I actually think they get more 1 dimensional with alot of age on them despite more people saying more complex with age. Just me I guess.

 

Yes sir that is part of the fun of sampling with friends and having fun debates. It's nerdy, but fun.

 

@stupac2

 

If you’ve never had them before I would drink them fresh. I’m against cellaring a beer that I’ve never had before. It seems like you have multiples, so I would drink one fresh and then let the others sit for a bit. Gives you the perspective of drinking it when Drie released it ready for drinking and seeing how time aging/cellared impacts the beer. Then you can determine what you prefer. Cheers!

 

I prefer to drink most fruited ones fresh & buy enough Oude Geuze to try some fresh-ish but hold on to some as well. Most geuzes say to enjoy within 20 years so you can comfortably lay some down & not worry, as much, about worrying that the beer has really turned "bad"