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Gueuze

{{Short description|Type of Belgian beer}}

{{distinguish|Gose}}

{{About|the beer style|the 16th century Dutch opposition|Geuzen}}

{{Infobox beer style

| name = Gueuze

| bgcolour =

| image = Oude_Gueuze_bottle.png

| imagesize = 200px

| caption = Brouwerij Lindemans' Oude Gueuze Cuvée René

| origin = Belgium (Zenne Valley, Pajottenland)

| yeast = Spontaneous fermentation

| alcohol = 5-9%{{Cite web|url=http://beeradvocate.com/beer/style/14|title = Lambic - Gueuze}}

| color =

| bitterness =

| originalgravity =

| finalgravity =

| maltpercentage = 60-70%

| examples =

}}

{{infobox beverage

| name = Gueuze

| image =

| type = Beer

| flavour = Dry, cidery, musty, sour

| variants = Lambic

| related = Kriek, Framboise

| website =

}}

File:Gueuze, château d'or Vilvorde, emaille reclamebord.jpg until 1954]]

File:Couronne Gueuze & Speciale uccle enamel advertisment.JPG

Gueuze ({{IPA|fr|ɡøz|lang|LL-Q150 (fra)-WikiLucas00-gueuze.wav}}; {{langx|nl|geuze}} {{IPA|nl|ˈɣøːzə||nl-geuze.ogg}}) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-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.

Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. 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". Gueuze is typically highly carbonated, with carbonation levels ranging from 3.5 to 4.5 volumes of carbon dioxide.{{Cite web |last=Lambic |first=Dr |date=2015-10-12 |title=Carbonation in Sour Beers |url=https://www.sourbeerblog.com/carbonation-in-sour-beers/ |access-date=2024-12-01 |website=Sour Beer Blog |language=en-US}} 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" ("Old 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."Webb, 2010, p.19

Traditionally, gueuze is served in champagne bottles, which hold either {{convert|375|or|750|ml|USfloz|frac=4}}. 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 (both 'Oude' and others) qualified for the European Union's (EU) designation 'TSG' (Traditional Speciality Guaranteed) in 1997/98, which prescribes a registered production method and product specifications for product called "gueuze" if produced or sold in the EU, but does not have the same legally protected status as a protected designation of origin or protected geographical indication.Webb, 2010, p.15

Etymology

The name was first seen as the Dutch word 'geuze-bier' in a French text in 1829.Jean Baptiste Vrancken, ‘Antwoord op vraag 81’, in: Nieuwe verhandelingen van het Bataafsch Genootschap der Proefondervindelijke Wijsbegeerte te Rotterdam, Rotterdam 1829, p. 77.

There is some debate on where the word gueuze originated. One theory is that it originated from geysa (geyser), Old Norse for gush, since, during times of vigorous fermentation, gueuze will spew out of the bunghole of its enclosing oak barrel.{{citation needed|date=April 2013}}. Another one derives it from a street called 'Geuzenstraet' (Geuzen Street) in Brussels, an old street that used to host the former entrance of "La Bécasse" pub (the street is now erased; it was next to Rue de Tabora).Jean d'Osta, ‘La Gueuze de la "Gueuzenstraetke"’, in: Bruxelles Bonheur, Brussels 1980, p. 70.

Another theory derives it from the French word 'gueuse' (meaning pig iron or raw iron), as originally, gueuze was defined as raw (unblended), aged, but fine-tasting lambic.Raf Meert, Lambic. The untamed Brussels beer. Origin, evolution and future, Diest 2022, p. 117.

Méthode Traditionnelle

Some American craft breweries have begun blending young and old sour beers, to produce their own versions of the traditional gueuze.{{cite news|last=Borchelt|first=Nathan|title=The Bruery Rueuze Review|url=http://www.pastemagazine.com/articles/2013/11/the-bruery-rueuze-review.html|access-date=15 February 2014|newspaper=Paste Magazine|date=29 November 2013}} In 2016 Jester King Brewery released a blended, spontaneously fermented beer which it labelled as "Méthode Gueuze."[https://www.nytimes.com/2018/01/26/dining/drinks/american-lambic-beers.html The New York Times. American Beers With a Pungent Whiff of Place.] However, the High Council for Artisanal Lambic Beers (HORAL) objected to the name,[https://www.foodandwine.com/articles/belgian-brewers-object-methode-gueuze-name-american-beers Food & Wine. Belgian Brewers Object to 'Methode Gueuze' Name on American Beers.] and the two parties arranged a meeting in Belgium. Jester King Brewery had no status to represent other American brewers in this meeting, and American brewers were not bound by any agreements made by Jester King's representatives. HORAL and Jester King agreed that Jester King would use the designation "Méthode Traditionelle" as a style name in the future. Jester King invited other American brewers to use the Méthode Traditionelle designation for their gueuze-style beers,{{Cite web |title=Methodetraditionnelle.org. On Méthode Gueuze, The Disagreement with HORAL, and A New Way Forward. |url=https://methodetraditionnelle.org/ |url-status=dead |archive-url=https://web.archive.org/web/20191203090713/https://methodetraditionnelle.org/ |archive-date=2019-12-03 |access-date=2019-12-02}} and proposed a set of standards and a logo for Méthode Traditionelle beers.{{Cite web |date=2019-12-03 |title=Standards — Méthode Traditionnelle |url=https://methodetraditionnelle.org/standards |access-date=2024-12-01 |archive-url=https://web.archive.org/web/20191203090753/https://methodetraditionnelle.org/standards |archive-date=3 December 2019 }} The Méthode Traditionelle designation has not caught on among American brewers, being used only by Jester King and TRVE Brewing, and causing confusion not only with the Méthode Traditionelle used by French champagne makers and Languedoc-Roussillon wine makers, but also among American craft and home brewers making highly carbonated beer in the [https://www.homebrewersassociation.org/how-to-brew/homebrewing-champagne-style-beers-and-mead/ champagne style] using the champagne-makers' [https://cdn.homebrewersassociation.org/wp-content/uploads/2016/04/MJzym06_Champagne.pdf traditional method].

Commercial production of Gueuze

Commercial production of gueuze commenced in the 19th century; modern breweries that produce gueuze include:

Oude Gueuze breweries and beers

{{update section|reason=These numbers are a decade old and could use an update|date=October 2020}}

Information extracted from Webb.Webb, 2010, pp.30-53, 56-57

=Pajottenland / Brussels=

{{Div col|colwidth=30em}}

  • Boon
  • Mariage parfait Oude Gueuze (8%)
  • Moriau Oude Gueuze (7%)
  • Oude Gueuze (7%)
  • Dekoninck Gueuze (6%)
  • Cantillon
  • Gueuze 100% lambic (5%)
  • Lou Pepe Gueuze (5%)
  • De Cam Oude Gueuze (6.5%)
  • De Troch Cuvée Chapeau Oude Gueuze (5.5%)
  • 3 Fonteinen
  • Vintage Oude Gueuze (8%)
  • Oude Gueuze (6%)
  • Millennium Gueuze (7%)
  • 50e Anniversary Gueuze (6%)
  • Girardin
  • 1882 Gueuze black label (5%)
  • 1882 Gueuze white label (5%)
  • Hanssens Artisanaal Oude Gueuze (6%)
  • Lindemans Cuvée René Oude Gueuze (5.5%)
  • Mort Subite Natural Oude Gueuze (7.2%)
  • Oud Beersel Oude Gueuze (6%)
  • Timmermans 'Limited Edition' Oude Gueuze (5.5%)

{{div col end}}

=Non-Pajottenland / Brussels=

  • Gueuzerie Tilquin - Oude Gueuze Tilquin à l'Ancienne (6.4%)
  • Van Honsebrouck - Gueuze Fond Tradition (5%)

Gallery of Oude Gueuze producers

File:Brasserie Cantillon 04.jpg|{{center|Cantillon
Anderlecht}}

File:Brouwerij Lindemans 4-05-2006 12-11-37.jpg|{{center|Lindemans
Vlezenbeek}}

File:Boon13.jpg|{{center|Boon
Lembeek}}

File:Decam 03.jpg|{{center|Geuzestekerij De Cam
Gooik}}

File:Timmermans 25.jpg|{{center|Timmermans
Itterbeek}}

File:Oud beersel.jpg|{{center|Oud Beersel
Beersel}}

See also

References

{{reflist}}

Bibliography

{{refbegin}}

  • {{Cite book|last=Jackson|first=Michael|title=Michael Jackson's great beers of Belgium|edition=3rd|location=Philadelphia|publisher=Running Press|year=1998|pages=343|isbn=9780762404032}}
  • {{Cite book|last=Protz|first=Roger|title=300 beers to try before you die!|location=St. Albans|publisher= Campaign for Real Ale|year=2005|pages=304|isbn=978-1852492137}}
  • {{Cite book|last=Proz|first=Roger|title=The taste of beer|location=London|publisher=Seven Dials|year=2000|pages=256|isbn=9781841880662}}
  • {{Cite book|last1=Webb|first1=Tim|last2=Pollard|first2=Chris|last3=McGinn|first3=Siobhan|title=LambicLand|edition=2nd|location=Cambridge, UK|publisher=Cogan & Mater|year=2010|pages=127|isbn=9780954778972}}

{{refend}}

External links

  • {{Commons category-inline|Gueuze}}
  • [http://belgium.beertourism.com/blog/belgian-beer-styles-gueuze-lambiek Gueuze & Lambic] {{in lang|en}} Belgian beer styles from BeerTourism.com

{{Lambic}}

{{Beer Styles}}

Category:Beer in Belgium

Category:Beer styles

Category:Traditional Speciality Guaranteed products from Belgium