I’m interested if you guys don’t mind sharing.
Shipping adds 99 euros to the order, they come out to right about $16 per 75ml bottle. I’m thinking the odd amount of bottles might be making the shopping a bit high, I will email them and ask if we can add more bottles without raising shipping much more.
Cool. Thanks for doing this. At $16 per, I might be out, unless I’m needed to make it happen. I can get 375mL’s for ~$11 each, so $16 + addn’l shipping to get them to me once they hit the States might make it a wash for me. Will standby.
Brian, I feel the same way. I can get the bottles at just a slightly higher price, just not in that quantity. I might reserve shipping from Belgium for Cantillon.
Nolan,
You can count me in anytime you are doing a mass gueuze buy of the real ones. I get down to Houston every couple of months for work so could pick up from you and could check on my flight back. I find the dribs and drabs around here but wouldn’t mind a large buy to cellar. I’d like to go 20 years on some of these and having a lot helps make that happen.
James
NV De Cam Oude Geuze Jan. 2009 bottling - Belgium, Flanders, Gooik (3/7/2014)
– corked and caged 750mL bottle –
– blend of 1 yo, 2 yo, and 3 yo lambics –
NOSE: expressive; tangy lemon/orange oil; tart; earthy; complex
BODY: extremely foamy; hazy tan-orange color; medium-light bodied
TASTE: medium+ sourness; very dry; somewhat bitter; light earthy lemon/orange aspect; 6% alc. not noticeable; this is excellent, but not quite as good as I remember — it doesn’t have as much follow-through on the palate as do the oude gueuzes from Cantillon, Drie Fonteinen, Girardin, and Tilquin. As an oude gueuze: 8.0/10.
Brian, the more gueuze/lambic I drink and especially multiple bottles from the same producer/vintage, I notice amazing amounts of bottle variation. Have you come across this?
I kind of enjoy it because you never taste the same thing twice, but it’s annoying when I’m in the mood for something mouth-puckering and I open one of the less tart bottles.
Nolan, I’ve noticed significant vintage/bottling date variation, but I’ve yet to taste enough bottles with the same bottling date to have a valid opinion on bottle variation. Of the few I’ve had that were bottled on the same date (some 3F, and a few Cantillons), I’ve not yet noticed any bottle variation that can’t be explained by bottle age. I wish I was more confident in my memory of my previous experience with this De Cam, b/c I think this may be a candidate for exactly the kind of bottle variation you’re talking about.
I’m going to a high end sushi/Japanese restaurant soon that allows corkage. I was wondering if a lambic or gueuze might pair well with the food. Of course mostly seafood with high toned citrus sauces with some chile elements.
Thoughts? My only concern is that the funk might overpower or skew the elegance of the food.
I wouldn’t worry about the funk overpowering the food’s elegance, but I would worry about the sourness being overpowering. I think a more-gentle lambic would be a beautiful sushi partner — perhaps a Cantillon - Grand Cru Brouscella. Really, any straight lambic would be better than an oude gueuze, imo. A oude gueuze with serious age on it would probably be great, but do you have any gueuzes with 15+ years on them?
If going beer with sushi, I’d be tempted to do a Blanche or Belgian wit, or a Saison. Jolly Pumpkin’s “Bam Biere” would be fun to try.
I love gueuze but it doesn’t seem like a good match for sushi for the reason Brian mentioned.
Saison feels right and even a nice crisp pilsner. To me pilsners are a perfect food beer - goes with everything except dessert.
Yeah I usually get Scrimshaw when we go there. I might stick with that.
Sad news today…I just learned I’m having a significant allergic reaction to something in wild fermented beers. After a 3 month long experimentation…it’s more than clear that I breakout whenever I drink Geuze…I’m crushed. With only 1-3 bottles of Cantillon or DrieF. in the cellar I’m happy to have them…but have to space them out with drinking…more for you folks! I’ll probably still buy DrieF OG for a splurge…but it freakin’ sucks.
WOW. That sucks. I’m sorry to hear it. Have you noticed a similar reaction to any wines?
No…Right now I just break out and itch like there’s no tomorrow when I drink sours. So as it only makes sense. I now officially ONLY drinking 3F OG.
As you guys know I do not like nor understand sours. Recently had a citrusy Blue Moon with sushi which I enjoyed.
Thanks for the post then. 
What? No Yellow Tail offered?
Cousin of mine brought me a 375ml of this back from Brussels a couple of weeks ago.
Going to hold on to it for some time and see how it does.
give it at least 10 years, Jorge. 15 would be better.
![[thumbs-up.gif]](/uploads/db3686/original/2X/f/f84c5acc11486ee4baba6dee6cf61dbd133abb18.gif "[thumbs-up.gif]"){kind=small}