The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripened. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense.
Boon Brewery uses the turbid-wort method. At 6 am, we mix ground corn and water and let it settle, before cooking for a few minutes. We add boiling water to the mash, after which the mixture becomes sweeter. We then let the mixture come to rest in the mixing kettle, before tapping the sweet wort to the second boiler. Then it’s time to add aged hops for a longer boil. At night, the beer is left in an open cooling vessel. The shutters of the brewing room allow air-borne yeasts to come into contact with the wort. The next morning we pump the cooled wort into the wooden barrels, where it begins to ferment spontaneously after 2 to 3 days.