Drie Fonteinen (three fountains) is a café in Beersel that blends its own gueuze (but note the alternative spelling used) from three lambics aged one, two and three years, without sweetening it. The resulting beer is bottled in Champagne-style corked wine bottles, and pours with a huge bubbly head that lasts well. On the nose it is incredibly fruity; with loads of apples, pears, citrusy lemon/lime, a little chalk from the yeast and even a distinct rubbery note, mixed with sweat. In the mouth it is extremely sour, spritzy without being too fizzy, and contains sharp apple, orange and grapefruit notes. Rolling it around the tongue also reveals faint berry fruit (although doing so also sets your teeth on edge and makes you squint with the acidity). Finish becomes bitter (probably due to the yeast being mixed in) and is incredibly palate-cleansing. Aftertaste is very dry; leaving a faint malt and even a slight hop sensation (unusual to detect this in a gueuze because very old hops are used to avoid a strong hop aroma). All in all a staggeringly complex, extremely refreshing beer, perhaps a little challenging to the lambic newcomer - the more commercial producers tend to sweeten their lambics - but well worth the effort of acquiring the taste.

Drie Fonteinen (three fountains) is a café in Beersel that blends its own gueuze (but note the alternative spelling used) from three lambics aged one, two and three years, without sweetening it. The resulting beer is bottled in Champagne-style corked wine bottles, and pours with a huge bubbly head that lasts well. On the nose it is incredibly fruity; with loads of apples, pears, citrusy lemon/lime, a little chalk from the yeast and even a distinct rubbery note, mixed with sweat. In the mouth it is extremely sour, spritzy without being too fizzy, and contains sharp apple, orange and grapefruit notes. Rolling it around the tongue also reveals faint berry fruit (although doing so also sets your teeth on edge and makes you squint with the acidity). Finish becomes bitter (probably due to the yeast being mixed in) and is incredibly palate-cleansing. Aftertaste is very dry; leaving a faint malt and even a slight hop sensation (unusual to detect this in a gueuze because very old hops are used to avoid a strong hop aroma). All in all a staggeringly complex, extremely refreshing beer, perhaps a little challenging to the lambic newcomer - the more commercial producers tend to sweeten their lambics - but well worth the effort of acquiring the taste.