Boon Oude Geuze Apogee
$76.00
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10% discount when purchasing 6 or more bottles
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A one-time-only release of Boon Oude Geuze Apogee has just arrived and we've only few bottles!
Apogee means 'the icing on the cake' and this indulgent geuze certainly is. It's a blend of two-year aged lambic from a brand new oak foeder (pronounced food-er!), with a three-year aged lambic from their oldest foeder. Frank Boon was instrumental in putting lambic beer on the map with his Oude Gueuze and Oude Kriek. This is a pretty special number and might be one for the cellar.
750ml
About Boon Oude Geuze Apogee
What Am I?
Beer, Sour/Wild
What is Sour Beer?
There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...
Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.
Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled!
So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.
And if you think you don't like sour beer, you probably just haven't found the right one yet.
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