168:
176:
717:
486:
697:
1895:
1337:
54:
775:
795:
757:
1138:
737:
271:
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
315:
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'
240:
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
378:
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.
1930:
343:, 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' (
350:
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.
410:
347:
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).
440:
420:
981:
311: US fl oz). Traditionally, gueuze, and the lambics from which it is made, has been produced in the area known as
1372:
276:'Oude gueuze' or 'oude geuze', now legally defined and referring to a drink made by blending two or more 100% lambic beer."
1081:
716:
1119:
1100:
1062:
317:
257:
taste. Many describe the taste as sour and "barnyard-like". Because of its carbonation, gueuze is sometimes called "
1182:
1010:
995:
957:
386:
Commercial production of gueuze commenced in the 19th century; modern breweries that produce gueuze include:
461:
226:
167:
1854:
1148:
175:
918:
Nieuwe verhandelingen van het
Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam
696:
1365:
1920:
89:
1297:
1142:
370:
released a blended, spontaneously fermented beer which it labelled as "Méthode Gueuze." However,
331:
There is some debate on where the word gueuze originated. One theory is that it originated from
756:
774:
74:
17:
1925:
1795:
1499:
1358:
1175:
233:. Because the young lambics are not fully fermented, the blended beer contains fermentable
794:
8:
1417:
1385:
367:
230:
499:
Please help update this article to reflect recent events or newly available information.
1271:
781:
450:
1669:
1604:
1412:
1261:
1246:
1236:
1115:
1096:
1077:
1058:
723:
703:
632:
553:
425:
405:
400:
229:
young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second
96:
58:
1462:
1869:
1849:
1679:
1594:
1313:
1256:
829:
609:
415:
328:
The name was first seen as the
Flemish word 'geuze-bier' in a French text in 1829.
261:
1504:
1674:
1467:
1231:
1168:
677:
445:
359:
222:
213:
204:
37:
This article is about the beer style. For the 16th century Dutch opposition, see
1859:
1589:
1479:
1251:
526:
199:
187:
736:
497:. The reason given is: These numbers are a decade old and could use an update.
1914:
1879:
1837:
1529:
1524:
1484:
1457:
1427:
1894:
1336:
1699:
1241:
1210:
743:
395:
312:
155:
78:
1899:
1832:
1802:
1790:
1773:
1768:
1729:
1639:
1536:
1422:
1341:
1287:
1266:
801:
648:
640:
582:
435:
430:
390:
280:
254:
250:
849:
1807:
1785:
1758:
1724:
1629:
1619:
1571:
1561:
1551:
1494:
1442:
1437:
1381:
727:
707:
1013:
On Méthode Gueuze, The
Disagreement with HORAL, and A New Way Forward.
1763:
1736:
1719:
1706:
1689:
1661:
1541:
1447:
1432:
1407:
1350:
1215:
1018:
824:
785:
363:
336:
268:
159:
53:
1624:
886:
874:
1874:
1844:
1780:
1751:
1741:
1519:
1509:
1318:
862:
366:, to produce their own versions of the traditional gueuze. In 2016
258:
984:
Belgian
Brewers Object to 'Methode Gueuze' Name on American Beers.
1864:
1634:
1514:
1402:
1292:
805:
747:
465:
70:
1684:
1614:
1609:
1566:
1472:
1452:
1191:
1137:
944:
Lambic. The untamed
Brussels beer. Origin, evolution and future
469:
457:
344:
218:
145:
38:
1114:(2nd ed.). Cambridge,UK: Cogan & Mater. p. 127.
1812:
1746:
1644:
1581:
1556:
1546:
1323:
819:
765:
373:
246:
242:
234:
171:
Brasserie Château d'Or produced gueuze in
Vilvorde until 1954
267:
In modern times, some brewers have added sweeteners such as
1599:
1489:
245:
that are specific to lambic-style beers give gueuze a dry,
127:
106:
31:
1057:(3rd ed.). Philadelphia: Running Press. p. 343.
1394:
1160:
875:"Second Geuze pronunciation in Dutch - although misspelt"
1931:
Traditional Speciality Guaranteed products from Belgium
929:
Jean d'Osta, ‘La Gueuze de la "Gueuzenstraetke"’, in:
916:
Jean Baptiste Vrancken, ‘Antwoord op vraag 81’, in:
1110:Webb, Tim; Pollard, Chris; McGinn, Siobhan (2010).
1076:. St. Albans: Campaign for Real Ale. p. 304.
688:
381:
1109:
475:
1912:
237:, which allow a second fermentation to occur.
664:
1366:
1176:
998:American Beers With a Pungent Whiff of Place.
372:the High Council for Artisanal Lambic Beers (
283:, which hold either 375 or 750 millilitres (
1373:
1359:
1183:
1169:
519:
52:
353:
179:Brasserie de la Couronne, Uccle, Brussels
1660:
1055:Michael Jackson's great beers of Belgium
955:
174:
166:
1052:
14:
1913:
1380:
1354:
1164:
1071:
956:Borchelt, Nathan (29 November 2013).
212:
198:
1095:. London: Seven Dials. p. 256.
1090:
479:
658:Limited Edition' Oude Gueuze (5.5%)
279:Traditionally, gueuze is served in
24:
362:have begun blending young and old
25:
1942:
1130:
516:Information extracted from Webb.
318:Traditional Speciality Guaranteed
1893:
1335:
1136:
1074:300 beers to try before you die!
887:"Gueuze pronunciation in French"
793:
773:
755:
735:
715:
695:
672:Oude Gueuze Tilquin à l'Ancienne
578:Cuvée Chapeau Oude Gueuze (5.5%)
532:Mariage parfait Oude Gueuze (8%)
484:
1045:
1032:
1003:
989:
975:
949:
689:Gallery of Oude Geuze producers
382:Commercial production of Gueuze
1808:Steam beer / California Common
936:
923:
910:
901:
892:
880:
868:
863:"Geuze pronunciation in Dutch"
856:
842:
476:Oude Geuze breweries and beers
13:
1:
835:
636:Cuvée René Oude Gueuze (5.5%)
1855:Beer and breweries by region
1011:"Methodetraditionnelle.org.
620:1882 Gueuze white label (5%)
615:1882 Gueuze black label (5%)
323:
7:
1038:Webb, 2010, pp.30-53, 56-57
813:
665:Non-Pajottenland / Brussels
628:Artisanaal Oude Gueuze (6%)
603:50e Anniversary Gueuze (6%)
10:
1947:
1190:
958:"The Bruery Rueuze Review"
644:Natural Oude Gueuze (7.2%)
36:
29:
1888:
1825:
1715:
1653:
1580:
1393:
1332:
1306:
1280:
1224:
1198:
1154:Belgian beer styles from
1053:Jackson, Michael (1998).
493:This section needs to be
151:
141:
133:
123:
105:
95:
85:
66:
51:
46:
920:, Rotterdam 1829, p. 77.
588:Vintage Oude Gueuze (8%)
272:correct use of the term
137:Dry, cidery, musty, sour
90:Spontaneous fermentation
30:Not to be confused with
933:, Brussels 1980, p. 70.
559:Gueuze 100% lambic (5%)
537:Moriau Oude Gueuze (7%)
520:Pajottenland / Brussels
598:Millennium Gueuze (7%)
354:Méthode Traditionnelle
208:
191:
180:
172:
61:Oude Gueuze Cuvée René
1072:Protz, Roger (2005).
946:, Diest 2022, p. 117.
682:Gueuze Fond Tradition
547:Dekoninck Gueuze (6%)
178:
170:
1500:Kentucky common beer
1145:at Wikimedia Commons
1091:Proz, Roger (2000).
996:The New York Times.
763:Geuzestekerij De Cam
670:Gueuzerie Tilquin -
564:Lou Pepe Gueuze (5%)
249:-like, musty, sour,
59:Brouwerij Lindemans'
27:Type of Belgian beer
1418:Australian pale ale
1149:Gueuze & Lambic
368:Jester King Brewery
120:
572:Oude Gueuze (6.5%)
472:(since 1992) law.
181:
173:
118:
1908:
1907:
1821:
1820:
1670:American wild ale
1605:Dortmunder Export
1413:American pale ale
1348:
1347:
1141:Media related to
1093:The taste of beer
982:Food & Wine.
931:Bruxelles Bonheur
850:"Lambic - Gueuze"
514:
513:
468:(since 1965) and
281:champagne bottles
165:
164:
116:
115:
97:Alcohol by volume
67:Country of origin
16:(Redirected from
1938:
1898:
1897:
1870:Low-alcohol beer
1850:Barrel-aged beer
1680:Flanders red ale
1658:
1657:
1595:Australian lager
1375:
1368:
1361:
1352:
1351:
1340:
1339:
1314:Barrel-aged beer
1185:
1178:
1171:
1162:
1161:
1153:
1140:
1125:
1106:
1087:
1068:
1039:
1036:
1030:
1029:
1027:
1026:
1017:. Archived from
1007:
1001:
993:
987:
979:
973:
972:
970:
968:
953:
947:
940:
934:
927:
921:
914:
908:
907:Webb, 2010, p.15
905:
899:
898:Webb, 2010, p.19
896:
890:
884:
878:
872:
866:
860:
854:
853:
846:
830:Barrel-aged beer
797:
777:
759:
739:
719:
699:
652:Oude Gueuze (6%)
593:Oude Gueuze (6%)
542:Oude Gueuze (7%)
509:
506:
500:
488:
487:
480:
456:Both gueuze and
310:
309:
305:
302:
296:
295:
291:
288:
275:
225:. It is made by
217:) is a type of
216:
202:
197:
152:Related products
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1654:Other styles
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1152:(in English)
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1046:Bibliography
1034:
1023:. Retrieved
1019:the original
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965:. Retrieved
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889:, Forvo.com.
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877:, Forvo.com.
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865:, Forvo.com.
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681:
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656:Timmermans '
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505:October 2020
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332:
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313:Pajottenland
278:
266:
239:
231:fermentation
223:Belgian beer
183:
182:
79:Pajottenland
75:Zenne Valley
1926:Beer styles
1833:Abbey beers
1803:Spruce beer
1791:Smoked beer
1769:Millet beer
1730:Banana beer
1640:Schwarzbier
1537:Pumpkin ale
1423:Barley wine
1382:Beer styles
1288:3 Fonteinen
1267:Oud Beersel
967:15 February
942:Raf Meert,
802:Oud Beersel
649:Oud Beersel
641:Mort Subite
583:3 Fonteinen
436:Oud Beersel
431:Mort Subite
391:3 Fonteinen
255:lactic acid
251:acetic acid
1915:Categories
1786:Small beer
1759:Light beer
1725:Fruit beer
1630:Pale lager
1620:Kellerbier
1572:Wheat beer
1562:Strong ale
1552:Scotch ale
1495:Grodziskie
1443:Copper ale
1438:Burton ale
1272:Timmermans
1112:LambicLand
1025:2019-12-02
836:References
782:Timmermans
728:Vlezenbeek
708:Anderlecht
451:Timmermans
364:sour beers
335:(geyser),
196:pronounced
109:percentage
86:Yeast type
1796:Rauchbier
1764:Malt beer
1737:Hard soda
1720:Corn beer
1707:Oud bruin
1690:Framboise
1662:Sour beer
1542:Quadrupel
1448:Cream ale
1433:Brown ale
1408:Amber ale
1262:Lindemans
1247:Cantillon
1237:Belle-Vue
1225:Breweries
1216:Framboise
825:Sour beer
786:Itterbeek
724:Lindemans
704:Cantillon
633:Lindemans
626:Hanssens
576:De Troch
554:Cantillon
462:protected
426:Lindemans
406:Cantillon
401:Belle-Vue
337:Old Norse
324:Etymology
269:aspartame
262:Champagne
160:Framboise
1875:Real ale
1845:Adjuncts
1838:Trappist
1826:See also
1781:Rye beer
1752:Podpiwek
1742:Ice beer
1520:Pale ale
1510:Mild ale
1468:Grisette
1319:Coigneau
1281:Blenders
1257:Girardin
814:See also
610:Girardin
470:European
441:De Troch
421:Hanssens
416:Girardin
259:Brussels
227:blending
142:Variants
1865:Brewery
1635:Pilsner
1515:Old ale
1403:Altbier
1293:Tilquin
1232:Angerik
806:Beersel
748:Lembeek
570:De Cam
495:updated
466:Belgian
446:Tilquin
306:⁄
292:⁄
134:Flavour
71:Belgium
1695:Gueuze
1685:Lambic
1625:Märzen
1615:Helles
1610:Dunkel
1567:Tripel
1525:Porter
1505:Kölsch
1473:Saison
1453:Dubbel
1428:Bitter
1206:Gueuze
1199:Styles
1192:Lambic
1143:Gueuze
1118:
1099:
1080:
1061:
674:(6.4%)
464:under
458:lambic
411:De Cam
345:Geuzen
243:yeasts
235:sugars
219:lambic
209:gueuze
205:French
184:Gueuze
146:Lambic
119:Gueuze
112:60-70%
47:Gueuze
39:Geuzen
1813:Tella
1747:Kvass
1700:Kriek
1645:Zoigl
1582:Lager
1557:Stout
1547:Sahti
1324:HORAL
1307:Other
1211:Kriek
820:HORAL
766:Gooik
374:HORAL
333:geysa
247:cider
192:geuze
188:Dutch
156:Kriek
18:Geuze
1774:Pito
1600:Bock
1490:Gose
1386:list
1242:Boon
1116:ISBN
1097:ISBN
1078:ISBN
1059:ISBN
969:2014
744:Boon
684:(5%)
527:Boon
460:are
396:Boon
341:gush
339:for
221:, a
128:Beer
124:Type
107:Malt
101:5-9%
32:Gose
1395:Ale
297:or
264:".
1917::
960:.
680:-
299:25
285:12
253:,
211:,
207::
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1388:)
1384:(
1374:e
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186:(
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73:(
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34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
