The Beerhive
The Beerhive
This traditional blend of young and old lambics presents a charming, cloudy yellow-blonde appearance ... and a subtle touch of Brett funk. On the palate, the beer is lively and sparkling, reminiscent of champagne, with tart fruit notes of green apple and unripe pear, balanced by a creamy, bready co ...
£8.00
The Beerhive
Experience the artistry of Oude Geuze Boon, a blend of Lambics aged 1, 2, and 3 years. Bottle condit ...ure, fresh fruity nose, and a balanced character with notes of wood, vanilla, and nuts. A long, dry, and intense finish awaits. Elevate your taste with Oude Geuze Boon – a masterpiece in every bo ...
£4.50
The Beerhive
Cantillon Gueuze is a traditional Belgian blend of one-, two-, and three-year-old lambics, referment ...delicate, woody fragrance, culminating in a dry finish. With an ABV of 5.5% and an IBU of 30, it's best enjoyed at 15 °C (59 °F). This beer evolves over time and can be cellared for extended peri ...
£14.00
The Beerhive
Cantillon Grand Cru Bruoscella 75cl
Cantillon Grand Cru Bruocsella is a three-year-aged, still lambic with a complex, wine-like characte ...ndy wines. Best savored from a wine glass, this flat, elegant beer pairs beautifully with refined dishes, from seafood to stews. 5.6% ...
£18.00
The Beerhive
Lambiek Fabriek Oude Geuze Brett-Elle 37.5cl
Lambiek Fabriek’s Oude Geuze Brett‑Elle is a wild-fermented Belgian geuze blend composed of lambics ...s 6.3 % ABV and is made in the traditional, spontaneous lambic style—unfiltered, bottle‑conditioned, and raw. Aromas are distinctly funky, led by Brettanomyces—think barnyard, hay, rubber—comple ...
£7.00
The Beerhive
Het Boerenerf’s Gueuze 1871 is a traditional Belgian Oude Gueuze—a spontaneous-fermentation lambic b ...ince the farm’s 1871 construction. Pouring cloudy golden-blonde with a faint apricot tint, it's lively and effervescent like “Brussels Champagne” (CO₂ around 3.5–4.5 volumes typical of Gueuze. ...
£18.00
The Beerhive
3 Fonteinen’s Golden Blend is a meticulously crafted Oude Geuze, born from a spontaneous secondary f ...years, plus at least 25–27% 4‑year‑old lambics, contributing depth and complexity. B rewed with approximately 60% barley malt, 40% wheat, aged hops, and water, fermented naturally and matured in ...
£28.00