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+2 for Cantillon. Mmmm, toe-curlingly, enamel-stripping good. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Haven't had a Boon Gueuze in ages, but I used to drink it regularly in the Porter House. I also used to have a real soft spot for Mort Subite, but haven't had any in ages. I particularly liked the Kriek, again from drinking in the PH. I wonder has my taste changed though.

Chilled is definitely good.

&amp;quot;TheBeerNut&amp;quot;:1yll7oql wrote: Beer geeks' stashes. But keep your mitts off <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->[/quote:1yll7oql]

Cantillon is supposed to age nicely, oh but the discipline required not to drink it! The only way is to hide it underneath other things and try to forget about it <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->

*edit* You could order some from beersofeurope or cracked kettle if you really wanted to try.

i presume same deal fro westmalle and other dubbel + triples ?

Yes in general most bottle conditioned beers will age well, particularly if they are strong. Although Geueze tends not to be strong, I think the reason behind its aging is that the intense sharpness of young lambic beer mellows and gains complexity with time, that's why geueze is a blend of young and aged lambic beer, I think the old stuff adds complexity and the young stuff gives it a bit of a kick. I haven't had any significantly aged lambics, although I think in general it is only bottled after it is a number of years old already.

I'm not sure about westmalle, I can only presume it will benefit with age. I have heard that Rochfort ages very well. (in CAMRA's good belgian beer guide and also in "brew like a monk")