Publitasting Bourbon Maple Incabes Geuze - Revision history

Matthew at 17:03, 20 November 2025

2025-11-20T17:03:51Z

← Older revision		Revision as of 17:03, 20 November 2025
Line 4:		Line 4:

	We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the maceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>		We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the maceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>

			== Label ==
			{{#eimage:https://storage.googleapis.com/assets.lambic.info/media/publitasting/BM%20Incabes%20Geuze.jpeg\|600x987px\|BM Incabes Geuze}}

	== References ==		== References ==

Matthew: /* References */

2025-11-20T16:57:14Z

References

← Older revision		Revision as of 16:57, 20 November 2025
Line 6:		Line 6:

	== References ==		== References ==
	<references >/ June 19, 2025		<references /> June 19, 2025


	[[Publitasting#Beers\|← Publitasting]]		[[Publitasting#Beers\|← Publitasting]]

Matthew: /* References */

2025-11-20T16:56:51Z

References

← Older revision		Revision as of 16:56, 20 November 2025
Line 6:		Line 6:

	== References ==		== References ==
	<references June 19, 2025 />		<references >/ June 19, 2025


	[[Publitasting#Beers\|← Publitasting]]		[[Publitasting#Beers\|← Publitasting]]

Matthew: /* References */

2025-11-20T16:56:28Z

References

← Older revision		Revision as of 16:56, 20 November 2025
Line 6:		Line 6:

	== References ==		== References ==
	<references /> June 19, 2025		<references June 19, 2025 />


	[[Publitasting#Beers\|← Publitasting]]		[[Publitasting#Beers\|← Publitasting]]

Matthew: /* Description */

2025-11-20T16:56:04Z

Description

← Older revision		Revision as of 16:56, 20 November 2025
Line 3:		Line 3:
	== Description ==		== Description ==

	We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the ~~macceration~~ we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>		We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the maceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>

	== References ==		== References ==

Matthew: /* Description */

2025-11-20T16:54:53Z

Description

← Older revision		Revision as of 16:54, 20 November 2025
Line 3:		Line 3:
	== Description ==		== Description ==

	We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the macceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref> ~~June 19, 2025~~		We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the macceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>

	== References ==		== References ==

Matthew: /* References */

2025-11-20T16:54:35Z

References

← Older revision		Revision as of 16:54, 20 November 2025
Line 6:		Line 6:

	== References ==		== References ==
	<references />		<references /> June 19, 2025


	[[Publitasting#Beers\|← Publitasting]]		[[Publitasting#Beers\|← Publitasting]]

Matthew: /* Description */

2025-11-20T16:54:01Z

Description

← Older revision		Revision as of 16:54, 20 November 2025
Line 3:		Line 3:
	== Description ==		== Description ==

	~~The Bourbon Maple Duindoornbes Geuze is~~ the ~~next~~ of ~~our new releases based on~~ the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was ~~added~~ 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was ~~achieved~~ by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with ~~Sea Buckthorn and~~ then ~~bottled~~ it after the blend. ~~This gave us more fruitiness in~~ the ~~gueuze~~. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>		We are back with some new releases and first some back with the basis of the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Inca berries to then bottle it after the blend. With the macceration we did obtain a fairly strong acidity here. A product that is certainly not suitable for the novice enthusiast. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref> June 19, 2025

	~~90 L were produced in~~ 2025.

	~~750 mL & 1.5 L format~~

	~~8.9% ABV~~

	== References ==		== References ==

Matthew: /* Description */

2025-07-18T15:04:04Z

Description

← Older revision		Revision as of 15:04, 18 July 2025
Line 4:		Line 4:

	The Bourbon Maple Duindoornbes Geuze is the next of our new releases based on the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was achieved by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Sea Buckthorn and then bottled it after the blend. This gave us more fruitiness in the gueuze. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>		The Bourbon Maple Duindoornbes Geuze is the next of our new releases based on the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was achieved by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Sea Buckthorn and then bottled it after the blend. This gave us more fruitiness in the gueuze. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>

			90 L were produced in 2025.

			750 mL & 1.5 L format

	8.9% ABV		8.9% ABV

Matthew: /* Description */

2025-06-22T15:23:27Z

Description

← Older revision		Revision as of 15:23, 22 June 2025
Line 4:		Line 4:

	The Bourbon Maple Duindoornbes Geuze is the next of our new releases based on the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was achieved by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Sea Buckthorn and then bottled it after the blend. This gave us more fruitiness in the gueuze. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>		The Bourbon Maple Duindoornbes Geuze is the next of our new releases based on the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was achieved by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Sea Buckthorn and then bottled it after the blend. This gave us more fruitiness in the gueuze. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref>

			8.9% ABV

	== References ==		== References ==