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hat lambics (geuze, fruit, whatever) will tend to improve the most with time? I have had mized results, especially with fruit lambics. I’m sure there’s a ceiling for everything in terms of againg potential, but I’d like to get an idea of what the really epic ones are after 3+ years.
Is the Lou Pepe Geuze a good option? A better option than the regular Cantillon Geuze?
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I had a 99 lou pepe kreik last fall it was amazing
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Lambics are the best beers to age. You really can’t go wrong. Unless its Lindemans.
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A Lindemans Cuvee Rene wouldn’t age well?
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Cantillon Iris.
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Cause you want the fresh hops to fade away or? I’d say Cantillon Kriek. Had a 96’ recently and it was simply amazing.
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Any Lambic from the REAL producers (so not Lindemans, Timmermans) will age beautifully unless there is something wrong with the cork (usually a Cantillon thing) or the bottle itself.
I’ve got a cellar full of lambic and the other night we had Lou Pepe Kriek 2000, Iris 2000 and Hanssens Kriek 2003 - all sublime.
I do prefer a bit of age on the fruit beers, tends to round out the harsh edges a bit. And stick ’em in the fridge first - nothing kills a thirst like chilled lambic.
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The hops are definitely there after 5+ years, and gaining complexity. A freaking beautiful beer. The ’96 Cantillon gueuze I had wasn’t totally mind blowing, just very cellary and cheesy. The tartness had gotten pretty mellow. But of course I’d have it again, any day, any time 
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The new Cuvee Champions is lovely, very very hoppy - not one to age.
The ’09 Zwanze, Elderflower is sooooooooooo floral it’s kinda overwhelming the gueuze. I doubt that would age that well either.
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Recently I had an old sample of Hanssens Gueuze (without label, only with a white chalk mark), bought 1996 in Baarle Nassau. It was excellent and great......!
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Why do people always bash Lindemans? Sure they have some syrupy lambics but they also have 2 very nice ’real’ lambics in Cuvee Renee Geuuze and CvR Kriek.
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