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bit embarrassing asking this <!-- s:oops: --><img src="{SMILIES_PATH}/icon_redface.gif" alt="" title="Embarassed" /><!-- s:oops: --> , i've quite a few bottles of la mort subite (geuze and kriek) and foudroyante and la becasse krieks (mostly bought for the nice glasses they came with) but as i'm more of an ale drinker usually i'm not sure what temp to drink these at, chilled in the fridge then left out for a little while before drinking or straight 'from the shelf'? any tips?

I'd be going for the lower end of cellar temperature for the guezes, so fridge-then-left-out-for-a-bit sounds about right. The krieks you can serve chilled.

Mort Subite Geuze is quite disappointing, but I've a soft spot for the Timmermans-made Bécasse stuff. A La Bécasse is a contender for My Favourite Pub In The Whole Wide World.

thanks for that, i actually liked the mort subite geuze - what would you recommend in that style? and enjoyed the foudrayante flavoured beers more than i thought i would, though wasn't mad about the strawberry one. will try the becasse krieks next weekend.

&amp;quot;dereko1969&amp;quot;:onpwfrq8 wrote: what would you recommend in that style?[/quote:onpwfrq8]Of the sweeter geuzes, I [i:onpwfrq8]love[/i:onpwfrq8] Bécasse Lambic Doux and Faro, but they'r probably way sweeter than anyone except me likes. For geuze generally, it's hard to go past the likes of Boon, or Cantillon if you can get it. But they are very dry and gunpowdery: a whole different sort of nitro beer <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

+1 for liking the Mort Subite geuze.

Where around Dublin might you find the Cantillon?

&amp;quot;Darren_C&amp;quot;:x8b33j7z wrote: Where around Dublin might you find the Cantillon?[/quote:x8b33j7z]Beer geeks' stashes. But keep your mitts off <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Cantillon is not distributed in Ireland. More's the pity.