Gueuze (geuze) is made on a lambic base. There are plenty of beers on the market carrying the gueuze name, but usually these are mixtures of traditional beers with a lambic. To make a distinction between these and the real traditional gueuze, which is made only using lambic, the latter ones are allowed to carry the name Oude Gueuze. To make Oude Gueuze, a ‘gueuzesteker’ will cut old and young lambic into the perfect mixture or blend.
Old lambic will add a pronounced aroma and depth to the beer whereas the young lambic provides the sour touch. The dead yeast cells are removed from the lambic to allow the remaining yeast to promote the Oude Gueuze’s in-bottle fermentation. This beer can be stored for many years without any problems.
Oude Gueuze is therefore a mixture of 100% old lambic, re-fermented in the bottle. ‘Old’ is not an indication of the beer’s age; rather it refers to its authentic, traditional character and its purity without the use of additives.
It is a return to the original taste of beer. Oude Gueuze is unique. It is a beer that you have to learn to drink. The best way to start is with a well-balanced Oude Gueuze before moving onto Oude Gueuze with a more pronounced aroma and taste.
Lambic, gueuze’s underlying “mother” beer, is a spontaneous fermentation beer.
All lambic-based beers have a naturally sour taste, but some have a more noticeable sourness, bitterness and mildness than others.
The process was first used in the eighteenth century, when the French Benedictine Dom Perignon discovered how you can make a sparkling wine from a mixture of non-sparkling wines.
One century later, a brewer from Brabant mixed a number of different lambics which caused re-fermentation in the bottle. Gueuze was born. The increased popularity of glass bottles and the discovery of in-bottle re-fermentation together caused a revolution in the Brussels brewing world.
Find our Lambik Beers here below