Everything about Gueuze totally explained
Gueuze (also spelled
Geuze) is a type of
lambic beer. It is made by blending young (1-year-old) and old (2–3-year-old) lambics into a new beer, which is then bottled for a second
fermentation. Because the young lambic isn't fully fermented, it contains fermentable
sugars, which allow the second fermentation to occur. Lambic that undergoes a second fermentation in the presence of
sour cherries before bottling results in
kriek, a beer closely related to Geuze.
Since gueuze is made by blending lambics, it tastes different from traditional
ale and
pilsner style beers. Because aged
hops are used to produce these lambics, the beer has little to none of the traditional hop bitterness that can be found in most other styles of beer. Furthermore, the wild
yeasts that are specific to lambic-style beers give gueuze a dry, cidery, musty, sour, acetic acid, lactic acid taste. Many describe the taste as sour and "barnyardlike." In modern times, some brewers have added sugar to their gueuzes to sweeten them and make the beer more appealing to a wider audience. Because of its carbonation, gueuze is sometimes called "Brussels Champagne."
Traditionally, gueuze is served in champagne bottles, which hold either 375 or 750 ml.
Both Gueuze and
Lambic are
protected under
Belgian (since
1965) and
European (since
1992) law.
Etymology and History
There is some debate on where the word Gueuze originated. One theory is that it originated from
Geysa (geyser),
old Norse for
gush.
Another theory is that it originates from
gueuze, the old
Norman word for
wheat (which a makes up a portion of the Lambic
grist).
The commercial production of gueuze commenced in the
19th century, although there's little written to indicate when local/farmhouse production began.
Further Information
Get more info on 'Gueuze'.
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