The main task was to make a geuze with a different taste to the usual Cantillon. We therefore selected 3 vats. A ripe 40 month old in a new cognac vat, a 30 month old lambiek from a used bordeaux vat which gives the fruitiness and a standard-Cantillon lambiek of 15 months old  for the fermentation Together this makes for a special geuze.

 

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