Gueuze

Gueuze is an Belgian and French Ale beer style. Brewers Association category: Traditional Belgian-Style Gueuze. It typically presents as gold to medium amber.

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. A pleasant lactic acidity should be present. Acetic acid, if present, should be minimal.

ABV: 5.0%-8.0%
IBU: 11-23
OG: 1.044-1.065
FG: 1.000-1.010

Alcohol & Bitterness

ABV:5.0%-8.0%

ABW:4.0%-6.4%

IBU:11-23

Perceived Bitterness:

Very low

Color & Appearance

Color:

Gold to medium amber

Clarity:

Appearance can range from clear to lowmedium cloudiness arising from yeast, as Gueuze is traditionally bottle conditioned.

Gravity & Body

Original Gravity:1.044-1.065

Original Gravity °P:11-16.0

Final Gravity:1.000-1.010

Final Gravity °P:0-2.6

Body:

Typically low with dry mouthfeel. Highly complex flavor profile can lend an impression of fullness.

Flavor Profiles

Malt Profile:

Sweet malt character is not present

Hop Profile:

Not present to very low and can include floral or other attributes.

Fermentation Character:

Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may range from very dry or mildly sweet in modern versions. 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. Wood derived flavors may range from low to medium. Wood-vanillin, if present, should be low. Carbonation can range from absent to high.

2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .

No beers have been reviewed in this style.