Tag Archive: De Troch

Horal's Oude Geuze Mega Blend 2013

Horal’s Oude Geuze Mega Blend 2013 (Belgium: Lambic – Geuze: 7% ABV)

Visual: Cloudy banana yellow. Large tight bubbled white head. Lots of carbonation in the body.

Nose: Lightly like fresh crusty bread. Light apples. Dried apricot. Fresh. Light grapes. Oatmeal.

Body: Sherbety. Sour white grapes. Tannins. Champagne. Lychee. Apples. bready and yeastie. yellow raspberries. Mango. Dried banana. Light custard sweetness under the acidity.

Finish: Dry oak. Oatmeal. Fresh cut apples. Vanilla. Funky yeast – puff crisps. White wine. Mango. Lychee.

Conclusion: Well, I say “god damn”!. I guess having all those different lambic breweries to go to for samples to blend really gives Horal a hell of a lot to work with. Should have been self evident really, but it is always surprising to see it work in practise. This is lovely, just acidic enough to give a slight dryness, but then packing a huge fruit explosion for flavour.

I think the trick is, while it has that mouthfeel of being like a dry white wine, the fruitiness is sweet and embedded deep within the beer. You can almost imagine fruit syrup oozing up out of the middle of it to your tastebuds. Because of that you get the freshness and mouth tingle, that oatmeal dry aroma, and the dry feel in the mouth- all of which says lambic so well and leaves your mouth feeling scrubbed clean, but you also get mouth watering tropical fruit.

Alone that fruit would feel just like alcohol fruit juice, a style that is fun but wears out its welcome quickly. Backed by the wine like character as it does here, it just boasts a tremendous complexity that transcends the wine comparison used so often for lambics. This could only be done as a beer, and more than that only as a lambic. There is a weight to it that belies the dry wine character and gives it depth.

Utterly refreshing, utterly complex. One of the finest geuzes I’ve had the fortune to be able to try.

Background: Broke this open as a reward for myself after doing a massive clean up job on the apartment, chucking out or recycling everything I didn’t need. Took best part of a day. Picked up from Independent Spirit, this is a blend of lambic from (deep breath) 3 Fonteinen, Boon, Timmermans, Oud Beersel, Lindemans, De Troch, De Cam, Hanssens and Tilquin. I may have spelled some of those wrong knowing me. Whew. Of those Tilquin is the only one I have not tried before. Incidentally, the cork on this popped out nice and easy. Wish more did that.


De Troch: Chapeau Peche (Belgium:Fruit lambic: 3.5% ABV)

Visual: Light clear gold with a just slightly yellowed bubbled head that is small but resilient. A very still body with nigh imperceptible bubbles.

Nose: Peaches (Yes shocking I know). Cider acidity and slight corresponding apple aroma. Planed wood. Banana. meringue sweetness,

Body:  Fresh sherbet feel. Obvious peach and light fruit acidity. Light syrup texture in the middle. Slight custard sweetness and cheese at the back.

Finish: Apple juice and lemon sherbet. A fresh feeling is left, almost post mouthwash style, but tasty. Light creamy cheese.

Conclusion: Fruit lambics seem to take some of the most challenging of Belgium beer styles and turn it into easily the most approachable.  A nice trick, though if you get a bad one there is something about it that can remind you of those horrid vodka pop drinks. All syrup and no subtlety.

Thankfully this one, whilst it is slightly over syrupy, keeps the acid freshness and light cheese back that keeps if from getting sickly.  The fruit tends towards too sweet, but it just about holds itself together.

I wouldn’t pitch this as a classic of the style but it’s not bad.

Background: That is one ugly bottle. No seriously, that is possibly the most ugly bottle label I have ever seen. Odd considering I have seen other countries’ takes on the labelling and they are considerably more classy.  This just looks cheap and tacky.

One of the beers from Michael Jackson’s 500 beers, though the slightly different abv from that listed on the book makes me think the recipe may have changed a touch since then

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