Farm beer from the Brussels area. Traditionally naturally sour, but now some producers are adding sugar to it to curb the variety’s rapid decline in popularity. Gueuze style is a blend of lambics of different ages, thanks to which it has a pronounced deep aroma, complex bouquet, mild taste without vinegary aftertaste. Unlike lambics, always carbonated.
Gueuze is famous for its freshness, due to the spontaneous nature of fermentation, the taste can take on different shades, but fruity acidity always dominates. Farm tones, leather, light fruit, honey, citrus, and possibly a faint hint of oak can be felt. Cheese, smoke or cigar notes are against the style standards. The malt profile is balanced by acidity, hops are not pronounced, but the finish is always dry.
This style has a golden color, the drink is transparent to the light, in the glass it forms a plentiful, dense and very persistent foam. You can feel the high carbonation, the density is low, but the style does not seem watery. Guez knits in the mouth, but there are no tart notes in it. Stronger variations have a slight warming effect.
Like lambic, gueuze is made from three-year-old hops, pils and unmalted wheat (its mass fraction should not exceed 40%). Fermentation is spontaneous, both yeast and malolactic.
This style is very similar to lambic, but has a high carbonation and a more complex bouquet. Acidity can remain at about the same level.
Strength: 5.0-8.0%.
Density: initial 1.040-1.060, final 1.000-1.006.
Bitterness Index: 0-10 IBU.
Color: 3-7 SRM.