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Boon Oude Geuze is the result of blending one, two, and three-year-old lambic beers aged in oak barrels. For Boon Oude Geuze Black Label, they always select lambic beers from barrels with a very high final fermentation rate, which guarantees a dry finish. Each edition is a limited edition that they let mature in their cellar for several years. Black Label Edition No. 4 was conceived on November 29, 2017, and has already had 2 years to mature under ideal conditions inside the bottle.
Other Boon Black Label editions include No.5, No.6, No.7.
[75 CL BOTTLE]
Since 2015, on the occasion of Brouwerij Boon's 40th anniversary, a new variant of Oude Geuze Boon with its own unique blend has been released to the market approximately every year. The different editions of 'Black Label' are distinctive for a very original flavor, but all of them represent a true fullness and a dry aftertaste, although slightly different each time as it is a selection of lambic beers from the foeders with the highest degree of fermentation. Before the "black label" leaves the brewery, it matures for at least one more year in its cellars.
Boon Oude Geuze is the result of blending one, two, and three-year-old lambic beers aged in oak barrels. For Boon Oude Geuze Black Label, they always select lambic beers from barrels with a very high final fermentation rate, which guarantees a dry finish. Each edition is a limited edition that they let mature in their cellar for several years. Black Label Edition No. 4 was conceived on November 29, 2017, and has already had 2 years to mature under ideal conditions inside the bottle.
Other Boon Black Label editions include No.5, No.6, No.7.
[75 CL BOTTLE]
Since 2015, on the occasion of Brouwerij Boon's 40th anniversary, a new variant of Oude Geuze Boon with its own unique blend has been released to the market approximately every year. The different editions of 'Black Label' are distinctive for a very original flavor, but all of them represent a true fullness and a dry aftertaste, although slightly different each time as it is a selection of lambic beers from the foeders with the highest degree of fermentation. Before the "black label" leaves the brewery, it matures for at least one more year in its cellars.
