As with all Gueuzes, Hanssens is a mixture of several vintages to produce a lambic which is refreshingly fruity.
This is the result of blending different lambics of different ages. The second fermentation takes place inside the bottles and therefore they are stored for minimum six months in constant temperature kept cellars.
Neil Ward –
A nice standard gueuze – tart and refreshing.
Mark Charrington –
My bottle indicates it was made 14/01/20 It pours dull vermillion with no head It smells of wet blanket Brett skunk and peachy fruit My palate detects tart gooseberries wet leather with sour tart finish. Awesomely puckering this is one of the driest Gueuze I have tried