Gueuze

Gueuze (sometimes spelled Geuze) is a style of Lambic. It’s created by combining one-year-old (young) and two-year-old (old) Lambics together which are then bottled for a second fermentation process. After the two Lambics are blended, they are aged for an additional two-three years time. Gueuze beers are really unique in their character as they ...

Gueuze (sometimes spelled Geuze) is a style of Lambic. It’s created by combining one-year-old (young) and two-year-old (old) Lambics together which are then bottled for a second fermentation process. After the two Lambics are blended, they are aged for an additional two-three years time. Gueuze beers are really unique in their character as they don’t taste quite like traditional ales or classic lagers. Wild yeasts used to brew Gueuze contribute a dry, almost musty taste with big, strong punches of sour tartness. Some brewers have begun adding small doses of sugar in order to sweeten the Gueuze - trying to make it appeal to a wider audience as not everyone has the palate for super sour brews.

Gueuze style beers are similar to Lambics though are more dry, fruity, and intense. A high-quality, well-made Gueuze will have no recognizable hop bitterness. Fruity ester aromas are present and are typically quite intense. The color of the brew can range from gold to coppery amber. Although some haziness may find it’s way into some batches due to the bottle fermentation, Gueuze style beers are brilliantly crystal clear. This style pairs well with shellfish (especially mussels), rich desserts such as chocolate cake, and hard cheeses.


Our Favorites: Oud Beersel Oud Geuze, Oud Beersel Bzart Lambiek

Gueuze 

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