Using the Oude Geuze as my base, 400g of wild cherries per litre has been fermented together in my blend of 90% mild 18-month-old Lambic, 5% strong 3-year-old oak-aged beer and 5% very young Lambic. As with all Geuze styles, I underwent secondary fermentation for months in an air-conditioned room and emerged as a beer with the most refined flavour. I pour a purple red with a huge rose-hued foam and reward the palate with the flavour and aroma of Port wine and tart, acidic, and sour cherries. As I warm, my oak barrel notes emerge and I finish even more smoothly. I can be stored for up to 20 years and the longer you age me, the deeper and more complex I become!