Belgian Gueuze Lambic

Gold to medium amber
Cloudiness is acceptable, as Gueuze is nearly always bottle conditioned.
Perceived Malt Aroma and Flavor:
Sweet malt character is not perceived.
Perceived Hop Aroma and Flavor:
Not perceived to very low, and can include a cheesy or floral or lavender-like attributes.
Fermentation Characteristics:
Gueuze is characterized by intense fruity-estery, sour, and acidic aromas and flavors. Diacetyl character should be absent. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Old Lambic is blended with newly fermenting young Lambic to create this special style of Lambic. These unflavored blended and secondary fermented Lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic flavors. Vanillin and other wood-derived flavors should not be evident. Carbonation can be none (flat) to medium.
Very low with dry mouthfeel
Additional Notes:
Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are said to be “Belgian-Style Gueuze Lambics.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Some modern versions may have a degree of sweetness contributed by sugars or other sweeteners. See also Belgian-Style Lambic for additional background information.
Alcohol by Volume:
7.00% – 8.90%
SRM Color: