Belgian and French Ales: Gueuze
Notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be “Belgian-Style Gueuze.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is 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.
- Color: Gold to medium amber
- Clarity: Cloudiness is acceptable, as Gueuze is traditionally bottle conditioned.
- Malt Profile: Sweet malt character is not present
- Hop Profile: Not present to very low and can include cheesy, ﬂoral or lavender-like attributes.
- Bitterness: Very low
- Fermentation: Gueuze represents blends of aged and newly fermenting young Lambics. These unﬂavored blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived ﬂavors should not be present. Carbonation can be none (flat) to medium.
- Body: Very low with dry mouthfeel
Original Gravity °P:
Final Gravity °P:
Style info provided entirely or in part by the Brewers Association 2021 beer style guidelines.