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A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.
Gueuze is traditionally produced by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. Products marked oude or ville are considered most traditional.
Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, Cantillon Gueuze, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Girardin Gueuze (Black Label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Mort S