A complex, pleasantly sour, wheat-based ale spontaneously fermented by a variety of wild Belgian yeasts. Some beers of this category can be sweetened.
Aroma
- A moderately sour/acidic aroma blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket.
- While some may be more dominantly sour/acidic, balance is the key and denotes a better gueuze.
- Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey.
- A very mild oak aroma is considered favorable.
- No hop aroma.
Appearance
- Golden in color. Clarity is excellent (unless bottle is treated without care). Always effervescent.
- A thick rocky, mousse-like, white head seems to last forever.
Flavor
- A moderately sour/acidic character is classically in balance with the malt, wheat and barnyard characteristics.
- A low, complementary sweetness may be present but higher levels are uncharacteristic. While some may be more dominantly sour, balance is the key and denotes a better gueuze.
- A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable.
- Hop bitterness is generally absent but a very small amount may occasionally be perceived.
Mouthfeel
- Light to medium-light body.
- Has a low to high tart, puckering quality without being sharply astringent.
- Some versions have a low warming alcohol character.
- Highly carbonated.
Comments
- Gueuze is traditionally produced by mixing one-, and two- to three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley.
- A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor.
- Gueuze is served effervescent, and is affectionately known as "Brussels Champagne".
- Aged hops are used therefore, these beers have little of the traditional hop flavour and aroma one is accustomed to. Hops are used for anti-bacterial properties more than bittering in lambics.
- Products marked “oude” are more traditional, and indicate that the beer has not been sweetened.
- Traditional Gueuze has very little sugar context, making it a suitable beer for diabetics.
History
- Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.
- Gueuze is now being produced outside of the traditional areas it was usually found.
Examples: St. Louis Gueuze Fond Tradition, Cantillon Gueuze, Oud Beersel Oude Geuze Vieille