Gueuze is a type of lambic, a Belgian beer. It is made by blendingyoung and old lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Since gueuze is made by blending lambics, it tastes different from traditional ale and lager style beers. Because aged hops are used to produce these lambics, the beer has little to none of the traditional hop flavor and aroma that can be found in most other styles of beer. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cider-like, musty, sour, acetic acid, lactic acid taste. Many describe the taste as sour and "barnyard-like". Because of its carbonation, gueuze is sometimes called "Brussels Champagne". In modern times, some brewers have added sweeteners such as aspartame 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" and became more popular in the early 2000s. Tim Webb, a British writer on Belgian and other beers, comments on the correct use of the term "'Oude gueuze' or 'oude geuze', now legally defined and referring to a drink made by blending two or more 100% lambic beer." Traditionally, gueuze is served in champagne bottles, which hold either or. Traditionally, gueuze, and the lambics from which it is made, has been produced in the area known as Pajottenland and in Brussels. However, some non-Pajottenland/Brussels lambic brewers have sprung up and one or two also produce gueuze -- see table below. Gueuze qualified for the European Union's designation 'TSG' in 1997/98 -- see Geographical indications and traditional specialities.
Etymology
There is some debate on where the word gueuze originated. One theory is that it originated from Geysa, Old Norse for gush, as, during times of vigorous fermentation, Gueuze will spew out of the bunghole of its enclosing oak barrel. The most likely theory says that the name stems from the 'Geuzenstraat' in Brussels where a lambic brewery was established. The story is that when the French under Napoleon occupied Belgium and thus Brussels, a lot of Champagne was drunk in Brussels. Champagne was something rather new in Brussels in those days and had become a real hype. This beverage came in strong glass bottles. One brewer, situated in the Geuzenstraat, had the idea to collect the empty Champagne bottles and to refill them with what was called lambic beer. He added a bit of sugar for a second fermentation and re-sealed the bottles with a cork which was similar to the Champagne cork. By doing so, he hoped to benefit a bit from the Champagne hype. The new beer was a success and soon obtained the name "from the Geuzenstraat" or gueuze. The bigger gueuze bottles are still very similar to Champagne bottles today.
Méthode Traditionnelle
Some American craft breweries have begun blending young and old sour beers, to produce their own versions of the traditional gueuze. In 2016 Jester King Brewery released a blended, spontaneously fermented beer which it labelled as "Méthode Gueuze." However, the High Council for Artisanal Lambic Beers 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.
Commercial production of Gueuze
Commercial production of gueuze commenced in the 19th century; modern breweries that produce gueuze include:
