What Beer Are You Drinking Now? #4420

Good morning.
This is the latest pearl fished out in the cellar:

Oud Beersel (Beersel , Bruxelles, BEL) - OUDE GEUZE VIEILLE BARREL SELECTION BAROLO EDITION - Vintage 2021 - Oud Geuze (7%)

37.5 cl bottle. On the label: "To be consumed within 20 years from the packaging date, i.e. 07/26/2041".
Taken from the cellar at room temperature and left to cool for 15/20 minutes in the fridge.
Vintage 2021.
It's part of their line of beers that have passed through barrels previously containing quality alcohol capable of infusing their character into the lambic that is placed in those barrels (in this case Barolo wine, a typical grape from the Piedmont region), before being blended with a younger lambic and proceeding to another refermentation.
As soon as it is uncorked (cork that has held up very well) typical lambic aromas (bacterial, rotten wood, light notes of wild fruit in the background).
When poured it is "flat" and without foam, a light orange color, with coppery reflections.
In the mouth, classic Geuze entry: light and smooth body, bacterial and "mold" note. Subsequently, an astringent note (but not exaggerated) develops that dries the surface of the tongue a little, bringing out typical grape notes, with evident savoury and tannic notes, which fade giving the further sense of wild fruit (plums, sour cherry and as a final hint of yellow fruit pulp).
The drink is rather quick, as is the non-invasive acid note, but the wide aromatic range released is difficult to describe without leaving out some reflections.
As I was saying, the tongue remains slightly dehydrated while on the palate a pleasant taste of grape (more than wine) with all its wild and fruity nuances.
A beer with great balance in which the "grapy" notes dampen the "flat" and typical Geuze ones, giving it a truly particular characterization, but without ever going beyond the starting concept.
I didn't find it particularly elegant or valuable, but it was certainly very lively and pleasant to drink compared to a standard Geuze.
The barrels had a strong impact and the result is a beer characterized, after the quick acid note, by the delicate emergence of this grape flavor that fades into tannic notes and red fruits (cherry) with a softer finish that leaves notes of yellow fruit on the palate and "dries" on the tongue.
Not the most valuable I've ever drunk, but very particular and fun to drink, certainly balanced and well maintained in these years in the cellar.





Sláinte .
Cheers .

 

It's a celebration! Detroit lions Thursday!! Lfg!!!!!!

 

Molotov Cocktail NYC Version
Evil Twin Brewing NYC

 

Kicking off this rainy Tuesday. Cheers all.

 

Happy Tuesday BAs

Some chores underway, along with lunch prep, etc....this is a nice stout - new to me!



@Mickeyharris .....here is another bird feed out of hand shot - in answer to your question yesterday (which I didn't see until now)....I have been feeding birds like this for many years - just put some seeds out and called to them the first time, and chickadees, nuthatches, and tufted titmouse typically come to feed!

 

First time Ayinger Brauweisse for me:

Probably the most crisp Weisse I have ever tasted.
Will compare it later to his big brother, the Urbrau.
But a very likelable beer this is.
Deserves good German music:

https://www.youtube.com/watch?v=ZbYiFvPQtEo

 

Some morning juice to kick off Tuesday.

 

Thanks for the report. Nice to see other Geuze-fans here. Beersel is still on my to do list (2 hours drive, yet never came to it). Have a few nice bottles of Boon (5-6-7 editions and some perfect marriage) in the garage to deal with first. Well no hurry, has to be done somewhere within the next 20 years, wondering actually if the will be better over time.

The Beersel Barolo looks a bit sad-flat on your pic. But your description invite for trying it one day.

 

My day got off to a minor but annoying start due to a tire issue on my wife's SUV. But it got better in a hurry when I paused for early lunch. To my pleasant surprise found Rothaus Pils on draft at a local watering hole. Man it's good!

 

#DIPA from To Øl (Denmark)
Cheers

 

Tradition Veterans Blend Rye triple IPA

 

Good Tuesday BA's! A couples errands complete to include stitches removed and all looks great. Hot ham and cheese with sides and a Celebration for lunch.

 

Basqueland Brewery (Spain) collab with Amundsen Brewery (Norway) ‘Sobremesa’ Imp Stout.,. Cheeeers!

 

Beginning some food prep for tomorrow and Thursday. Cheers!

 

This will do the job.