Brussels Beer Project - Brussels Gueuze Danseart

Brussels Beer Project takes on a brewing legend and adds its touch. In recent years, the brewery has collaborated on its lambic with BIGH, using basil in aquaponics, and with Permafungi, infusing local mushrooms. With its gueuze, it follows the rules of an "Oude Gueuze" but draws from its experience of creating over 300 unique beers in 10 years.🍻 The use of Belgian barley from regenerative agriculture is a key point emphasized by the Brussels brewer, aiming for the most local and sustainable product. Due to its spontaneous profile, the tasting experience of a gueuze is always unique. While the brewer's skill plays a key role in brewing and blending, ultimately, nature decides! Gueuze is akin to the natural wine phenomenon🍷 found in many restaurants and cafes today. Tiago Falcone, the master brewer of BBP's 'DANSAERT' project, speaks of this new creation: 'It has notes of peach and apricot, mingling with floral and oaky accents from its maturation in barrels. On the palate, it combines lively acidity with a soft, velvety mouthfeel’.