Description
This Oude Geuze spent a full year resting at a depth of 20 meters in the Adriatic Sea, off the coast of the Croatian town of Poreč in Istria. The idea comes from Ulika, which has been experimenting for some time with aging Malvasija wines under water. Inspired by this Croatian tradition, café owner Jef Koolen and brewer Koen Christiaens decided to bring the concept to the Pajottenland. In 2024, they submerged several hundred bottles of Oude Geuze to the sea floor. During their stay under water, the bottles literally became part of marine life: shellfish and seaweed attached themselves, giving each bottle a unique appearance. A classic label was impossible, so Sako opted for a simple neck tag instead.
This Oude Geuze is a blend of one-year-old lambic with two- to three-year-old lambic. By combining young and old lambic, the beer undergoes a new fermentation in the bottle, which lasts at least six months.
