Gueuze time! 😋 The bottle is double capped: the outer cap is a Champagne sized crown cap while the inner cap is cork. The beer has been bottled in April 2021 but the actual spontaneous fermented beers, the blend of which this is, are from 2019 or earlier. This Dutch baby wears a transparent, light copper gown. Looks rusty. Carbonation is brave but short-lived. A soapy head climbs three fingers tall and dissipates rushedly to a thin lace ring on the sides. The scent gives familiar vibes of Lambic: sour white grape, apple, a sigh of raw gooseberry and wheat malt. The impression is like a mix of very dry white wine and champagne yeast. The taste is dry and sour. I can identify dry white wine, white grape, sour apple, lemon peel and raw green gooseberry. The yeast gives a pungent sensation, reminiscent of wine yeast rather than wild yeast or champagne yeast. The wheaty skeleton is relatively hefty, and the edgy nuances of soaked oak barrel can't be missed either. Despite the lofty wheat punch, the body is thin. The beer turns more sour, citrusy and sharp vinous than before. The yeasty sector grows back wilder. Oak barrel is copious. The flavor package lingers on both sides of the tongue for significantly long. The mouthfeel is tart, puckering, barrel aged, funky and slightly Belgiany. It's reasonably vinous and tannic. Unfortunately, the sensation is also thin.