Boon Geuze Mariage Parfait (ABV 8%) is an Oude Geuze, one of the finest examples of the traditional 100% spontaneous fermentation Lambic style, brewed in Lembeek, the village that gave Lambic its name.
The base beer is brewed from 40% unmalted wheat, 60% barleymalt, aged hops, and wild yeasts collected from their coolship (open fermentation vessel). It's then aged for at least 3 years in oak casks (foudres). Finally, it's blended with 5% of a mild young Lambic to provide balance - a "perfect marriage". Unsweetened, unfiltered, and unpasteurized, it referments in the bottle.
The result is a refined combination containing the fruitiness of lime zest and tangerine, smooth vanilla, slightly tart, palate-refreshing acidity, and a warming mouthfeel. Geuze Mariage Parfait has a high aging potential and may be cellared for years in a cool and dark place (bottles currently in stock have a "best before" date of 12/04/2037!). Ratebeer.com rating: 98 (out of 100)! 12.7 oz corked bottle.
The base beer is brewed from 40% unmalted wheat, 60% barleymalt, aged hops, and wild yeasts collected from their coolship (open fermentation vessel). It's then aged for at least 3 years in oak casks (foudres). Finally, it's blended with 5% of a mild young Lambic to provide balance - a "perfect marriage". Unsweetened, unfiltered, and unpasteurized, it referments in the bottle.
The result is a refined combination containing the fruitiness of lime zest and tangerine, smooth vanilla, slightly tart, palate-refreshing acidity, and a warming mouthfeel. Geuze Mariage Parfait has a high aging potential and may be cellared for years in a cool and dark place (bottles currently in stock have a "best before" date of 12/04/2037!). Ratebeer.com rating: 98 (out of 100)! 12.7 oz corked bottle.
Boon Brewery was founded in 1975 when Frank Boon, seeking to revive interest in a flagging industry, purchased a lambic brewery in Lembeek, a village in the Senne region of Belgium from which, incidentally, the lambic brew style takes its name.
Lambics are a unique Belgian tradition: wheat beers wholly dependent on local, wild airborne yeasts for fermentation with an exceptionally long period of maturation (up to 3 years in oak barrels).
The brewery had been making and blending lambics under various owners before Frank Boon acquired it; cognizant of the weight of the past, he set about making improvements to expand operations for the future, and over the next decades, against the odds he would grow the business into one of the most respected lambic breweries in the world.
