gueuze

Gueuze is a traditional Belgian beer that results from blending young and old lambics, followed by bottle fermentation to develop carbonation. Lambic beers are produced from malted barley and unmalted wheat and rely on spontaneous fermentation by wild yeasts and bacteria in open fermenters, then aged in oak for varying periods before blending.

The gueuze blend typically combines lambics of different vintages, often including one- to three-year-old beers. After blending, the mixture undergoes secondary fermentation in the bottle or in tanks, producing lively, natural carbonation. This process creates a beer that is dry, highly acidic, and complex, with aromas and flavors described as citrus, green apple, hay, and Breton-like funk or horse blanket notes from Brettanomyces and other microflora.

Color ranges from pale straw to light copper, and the beer generally has a moderate to high level of carbonation. Alcohol by volume is commonly in the 5–7% range, though specific examples can vary. Gueuze is closely associated with the Pajottenland region around Brussels and with Brussels itself; it is produced by several historic breweries such as Cantillon, Boon, and Drie Fonteinen, among others.

Related styles include other lambics that are later sweetened or fruit-flavored, such as kriek (cherry) or framboise (raspberry). Gueuze is typically served in tulip or stemmed glasses to capture its aroma and carbonation, and it is valued for aging potential as well as its vibrant, tart character.