157:
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186:
713:
207:
482:
693:
1855:
1297:
43:
771:
791:
753:
1098:
733:
267:
to their gueuzes to sweeten them, trying to make the beer more appealing to a wider audience. The original, unsweetened version is often referred to as "Oude Gueuze" ("Old Gueuze") and became more popular in the early 2000s. Tim Webb, a
British writer on Belgian and other beers, comments on the
187:
311:
and in
Brussels. However, some non-Pajottenland/Brussels lambic brewers have sprung up and one or two also produce gueuze – see table below. Gueuze (both 'Oude' and others) qualified for the European Union's designation 'TSG'
236:
Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. Furthermore, the wild
208:
374:
objected to the name, and the two parties arranged a meeting in
Belgium. It was agreed that in future the American brewers would use the designation "Méthode Traditionelle" as a style name.
1890:
339:, since, during times of vigorous fermentation, gueuze will spew out of the bunghole of its enclosing oak barrel.. Another one derives it from a street called 'Geuzenstraet' (
346:
Another theory derives it from the French word 'gueuse' (meaning pig iron or raw iron), as originally, gueuze was defined as raw (unblended), aged, but fine-tasting lambic.
406:
343:
Street) in
Brussels, an old street that used to host the former entrance of "La Bécasse" pub (the street is now erased ; it was next to Rue de Tabora).
436:
416:
941:
307: US fl oz). Traditionally, gueuze, and the lambics from which it is made, has been produced in the area known as
1332:
272:'Oude gueuze' or 'oude geuze', now legally defined and referring to a drink made by blending two or more 100% lambic beer."
1041:
712:
1079:
1060:
1022:
313:
253:
taste. Many describe the taste as sour and "barnyard-like". Because of its carbonation, gueuze is sometimes called "
1142:
970:
955:
917:
382:
Commercial production of gueuze commenced in the 19th century; modern breweries that produce gueuze include:
457:
222:
156:
1814:
1108:
164:
878:
Nieuwe verhandelingen van het
Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam
692:
1325:
1880:
78:
1257:
1102:
366:
released a blended, spontaneously fermented beer which it labelled as "Méthode Gueuze." However,
327:
There is some debate on where the word gueuze originated. One theory is that it originated from
752:
770:
63:
1885:
1755:
1459:
1318:
1135:
229:. Because the young lambics are not fully fermented, the blended beer contains fermentable
790:
8:
1377:
1345:
363:
226:
495:
Please help update this article to reflect recent events or newly available information.
1231:
777:
446:
1629:
1564:
1372:
1221:
1206:
1196:
1075:
1056:
1037:
1018:
719:
699:
628:
549:
421:
401:
396:
225:
young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second
85:
47:
1422:
1829:
1809:
1639:
1554:
1273:
1216:
825:
605:
411:
324:
The name was first seen as the
Flemish word 'geuze-bier' in a French text in 1829.
257:
1464:
1634:
1427:
1191:
1128:
673:
441:
355:
218:
180:
26:
This article is about the beer style. For the 16th century Dutch opposition, see
1819:
1549:
1439:
1211:
522:
201:
193:
732:
493:. The reason given is: These numbers are a decade old and could use an update.
1874:
1839:
1797:
1489:
1484:
1444:
1417:
1387:
1854:
1296:
1659:
1201:
1170:
739:
391:
308:
144:
67:
1859:
1792:
1762:
1750:
1733:
1728:
1689:
1599:
1496:
1382:
1301:
1247:
1226:
797:
644:
636:
578:
431:
426:
386:
276:
250:
246:
845:
1767:
1745:
1718:
1684:
1589:
1579:
1531:
1521:
1511:
1454:
1402:
1397:
1341:
723:
703:
973:
On Méthode Gueuze, The
Disagreement with HORAL, and A New Way Forward.
1723:
1696:
1679:
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1621:
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1407:
1392:
1367:
1310:
1175:
978:
820:
781:
359:
332:
264:
148:
42:
1584:
1834:
1804:
1740:
1711:
1701:
1479:
1469:
1278:
362:, to produce their own versions of the traditional gueuze. In 2016
254:
944:
Belgian
Brewers Object to 'Methode Gueuze' Name on American Beers.
1824:
1594:
1474:
1362:
1252:
801:
743:
461:
59:
1644:
1574:
1569:
1526:
1432:
1412:
1151:
1097:
904:
Lambic. The untamed
Brussels beer. Origin, evolution and future
465:
453:
340:
214:
134:
27:
1074:(2nd ed.). Cambridge,UK: Cogan & Mater. p. 127.
1772:
1706:
1604:
1541:
1516:
1506:
1283:
815:
761:
369:
242:
238:
230:
160:
Brasserie Château d'Or produced gueuze in
Vilvorde until 1954
263:
In modern times, some brewers have added sweeteners such as
1559:
1449:
241:
that are specific to lambic-style beers give gueuze a dry,
116:
95:
20:
1017:(3rd ed.). Philadelphia: Running Press. p. 343.
1354:
1120:
1891:
Traditional Speciality Guaranteed products from Belgium
889:
Jean d'Osta, ‘La Gueuze de la "Gueuzenstraetke"’, in:
876:
Jean Baptiste Vrancken, ‘Antwoord op vraag 81’, in:
1070:Webb, Tim; Pollard, Chris; McGinn, Siobhan (2010).
1036:. St. Albans: Campaign for Real Ale. p. 304.
684:
377:
1069:
471:
1872:
233:, which allow a second fermentation to occur.
660:
1326:
1136:
958:American Beers With a Pungent Whiff of Place.
368:the High Council for Artisanal Lambic Beers (
279:, which hold either 375 or 750 millilitres (
1333:
1319:
1143:
1129:
515:
41:
349:
168:Brasserie de la Couronne, Uccle, Brussels
1620:
1015:Michael Jackson's great beers of Belgium
915:
163:
155:
1012:
1873:
1340:
1314:
1124:
1031:
916:Borchelt, Nathan (29 November 2013).
200:
179:
1055:. London: Seven Dials. p. 256.
1050:
475:
654:Limited Edition' Oude Gueuze (5.5%)
275:Traditionally, gueuze is served in
13:
358:have begun blending young and old
14:
1902:
1090:
512:Information extracted from Webb.
314:Traditional Speciality Guaranteed
1853:
1295:
1096:
1034:300 beers to try before you die!
789:
769:
751:
731:
711:
691:
668:Oude Gueuze Tilquin à l'Ancienne
574:Cuvée Chapeau Oude Gueuze (5.5%)
528:Mariage parfait Oude Gueuze (8%)
480:
1005:
992:
963:
685:Gallery of Oude Geuze producers
378:Commercial production of Gueuze
1768:Steam beer / California Common
949:
935:
909:
896:
883:
870:
861:
852:
838:
472:Oude Geuze breweries and beers
1:
831:
632:Cuvée René Oude Gueuze (5.5%)
1815:Beer and breweries by region
971:"Methodetraditionnelle.org.
616:1882 Gueuze white label (5%)
611:1882 Gueuze black label (5%)
319:
7:
998:Webb, 2010, pp.30-53, 56-57
809:
661:Non-Pajottenland / Brussels
624:Artisanaal Oude Gueuze (6%)
599:50e Anniversary Gueuze (6%)
10:
1907:
1150:
918:"The Bruery Rueuze Review"
640:Natural Oude Gueuze (7.2%)
25:
18:
1848:
1785:
1675:
1613:
1540:
1353:
1292:
1266:
1240:
1184:
1158:
1114:Belgian beer styles from
1013:Jackson, Michael (1998).
489:This section needs to be
140:
130:
122:
112:
94:
84:
74:
55:
40:
35:
880:, Rotterdam 1829, p. 77.
584:Vintage Oude Gueuze (8%)
268:correct use of the term
126:Dry, cidery, musty, sour
79:Spontaneous fermentation
19:Not to be confused with
893:, Brussels 1980, p. 70.
555:Gueuze 100% lambic (5%)
533:Moriau Oude Gueuze (7%)
516:Pajottenland / Brussels
594:Millennium Gueuze (7%)
350:Méthode Traditionnelle
197:
169:
161:
50:Oude Gueuze Cuvée René
1032:Protz, Roger (2005).
906:, Diest 2022, p. 117.
678:Gueuze Fond Tradition
543:Dekoninck Gueuze (6%)
167:
159:
1460:Kentucky common beer
1105:at Wikimedia Commons
1051:Proz, Roger (2000).
956:The New York Times.
759:Geuzestekerij De Cam
666:Gueuzerie Tilquin -
560:Lou Pepe Gueuze (5%)
245:-like, musty, sour,
48:Brouwerij Lindemans'
16:Type of Belgian beer
1378:Australian pale ale
1109:Gueuze & Lambic
364:Jester King Brewery
109:
568:Oude Gueuze (6.5%)
468:(since 1992) law.
170:
162:
107:
1868:
1867:
1781:
1780:
1630:American wild ale
1565:Dortmunder Export
1373:American pale ale
1308:
1307:
1101:Media related to
1053:The taste of beer
942:Food & Wine.
891:Bruxelles Bonheur
846:"Lambic - Gueuze"
510:
509:
464:(since 1965) and
277:champagne bottles
154:
153:
105:
104:
86:Alcohol by volume
56:Country of origin
1898:
1858:
1857:
1830:Low-alcohol beer
1810:Barrel-aged beer
1640:Flanders red ale
1618:
1617:
1555:Australian lager
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1274:Barrel-aged beer
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977:. Archived from
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867:Webb, 2010, p.15
865:
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858:Webb, 2010, p.19
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826:Barrel-aged beer
793:
773:
755:
735:
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648:Oude Gueuze (6%)
589:Oude Gueuze (6%)
538:Oude Gueuze (7%)
505:
502:
496:
484:
483:
476:
452:Both gueuze and
306:
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291:
287:
284:
271:
221:. It is made by
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202:[ˈɣøːzə]
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1614:Other styles
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1112:(in English)
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1006:Bibliography
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983:. Retrieved
979:the original
972:
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925:. Retrieved
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652:Timmermans '
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501:October 2020
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328:
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309:Pajottenland
274:
262:
235:
227:fermentation
219:Belgian beer
172:
171:
68:Pajottenland
64:Zenne Valley
1886:Beer styles
1793:Abbey beers
1763:Spruce beer
1751:Smoked beer
1729:Millet beer
1690:Banana beer
1600:Schwarzbier
1497:Pumpkin ale
1383:Barley wine
1342:Beer styles
1248:3 Fonteinen
1227:Oud Beersel
927:15 February
902:Raf Meert,
798:Oud Beersel
645:Oud Beersel
637:Mort Subite
579:3 Fonteinen
432:Oud Beersel
427:Mort Subite
387:3 Fonteinen
251:lactic acid
247:acetic acid
1875:Categories
1746:Small beer
1719:Light beer
1685:Fruit beer
1590:Pale lager
1580:Kellerbier
1532:Wheat beer
1522:Strong ale
1512:Scotch ale
1455:Grodziskie
1403:Copper ale
1398:Burton ale
1232:Timmermans
1072:LambicLand
985:2019-12-02
832:References
778:Timmermans
724:Vlezenbeek
704:Anderlecht
447:Timmermans
360:sour beers
331:(geyser),
98:percentage
75:Yeast type
1756:Rauchbier
1724:Malt beer
1697:Hard soda
1680:Corn beer
1667:Oud bruin
1650:Framboise
1622:Sour beer
1502:Quadrupel
1408:Cream ale
1393:Brown ale
1368:Amber ale
1222:Lindemans
1207:Cantillon
1197:Belle-Vue
1185:Breweries
1176:Framboise
821:Sour beer
782:Itterbeek
720:Lindemans
700:Cantillon
629:Lindemans
622:Hanssens
572:De Troch
550:Cantillon
458:protected
422:Lindemans
402:Cantillon
397:Belle-Vue
333:Old Norse
320:Etymology
265:aspartame
258:Champagne
149:Framboise
1835:Real ale
1805:Adjuncts
1798:Trappist
1786:See also
1741:Rye beer
1712:Podpiwek
1702:Ice beer
1480:Pale ale
1470:Mild ale
1428:Grisette
1279:Coigneau
1241:Blenders
1217:Girardin
810:See also
606:Girardin
466:European
437:De Troch
417:Hanssens
412:Girardin
255:Brussels
223:blending
131:Variants
1825:Brewery
1595:Pilsner
1475:Old ale
1363:Altbier
1253:Tilquin
1192:Angerik
802:Beersel
744:Lembeek
566:De Cam
491:updated
462:Belgian
442:Tilquin
302:⁄
288:⁄
177:French:
123:Flavour
60:Belgium
1655:Gueuze
1645:Lambic
1585:Märzen
1575:Helles
1570:Dunkel
1527:Tripel
1485:Porter
1465:Kölsch
1433:Saison
1413:Dubbel
1388:Bitter
1166:Gueuze
1159:Styles
1152:Lambic
1103:Gueuze
1078:
1059:
1040:
1021:
670:(6.4%)
460:under
454:lambic
407:De Cam
341:Geuzen
239:yeasts
231:sugars
215:lambic
173:Gueuze
135:Lambic
108:Gueuze
101:60-70%
36:Gueuze
28:Geuzen
1773:Tella
1707:Kvass
1660:Kriek
1605:Zoigl
1542:Lager
1517:Stout
1507:Sahti
1284:HORAL
1267:Other
1171:Kriek
816:HORAL
762:Gooik
370:HORAL
329:geysa
243:cider
198:geuze
194:Dutch
145:Kriek
1734:Pito
1560:Bock
1450:Gose
1346:list
1202:Boon
1076:ISBN
1057:ISBN
1038:ISBN
1019:ISBN
929:2014
740:Boon
680:(5%)
523:Boon
456:are
392:Boon
337:gush
335:for
217:, a
117:Beer
113:Type
96:Malt
90:5-9%
21:Gose
1355:Ale
293:or
260:".
1877::
920:.
676:-
295:25
281:12
249:,
196::
192:;
147:,
66:,
1348:)
1344:(
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312:(
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175:(
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62:(
30:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
