- Mixed Ferm
- ABV = 5.0 – 8.0% (Normal to elevated)^
- IBU = 0-10
- SRM = 3-7
A pleasantly sour, but balanced, wild Belgian wheat beer with a complex character from spontaneous fermentation.
- Colour^ = Straw to gold
- Clarity = Excellent
Key Aromas & Flavours:
- Malt = None
- Yeast + Bacteria = Low; fruity esters (grapefruit, apples, rhubarb, or honey) / Moderate; barnyard, leathery, earthy, goaty, hay and horse blanket aromas / Moderate; acidity
- Hops = None
- Other = (Optional: a very mild oak aroma is considered favourable)
- Malt = Low; bready-grainy (Optional: grainy sweetness)
- Yeast + Bacteria = Low; fruity esters (often honey-like) / Moderate; barnyard character / Moderate; lactic sourness
- Hops = None
- Perceived Bitterness^ = Low
- Other = (Optional: a mild vanilla and/or oak character)
- Balance = Even; acidity is in balance with the malt, wheat and barnyard character
Crisp, dry and tart finish
- Body = Light
- Carbonation = High
- Astringency = Has a low to high tart, puckering quality without being sharply astringent
- Alcohol warmth = Some versions have a light warming character
- Malt = Pilsner malt, plus 30-40% unmalted wheat
- Yeast + Bacteria = Spontaneously fermented
- Hops = Aged continental hop varietals (3+ years); for preservation, not bitterness
- Process = Spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. 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.
Spontaneously fermented beer from the area in and around Brussels (the Senne Valley) stemming from a farmhouse brewing and blending tradition several centuries old.
Products marked “oude” or “ville” are considered most traditional.
Boon Oude Gueuze, Drie Fonteinen Oud Gueuze, Oud Beersel Oude Gueuze
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.