Gueuze

A mistura de Lambics jovens e envelhecidas cria um produto mais complexo e muitas vezes reflete o gosto pessoal de quem as mistura. Um caráter perceptível avinagrado ou de cidra é considerado um defeito pelos cervejeiros belgas. Uma boa Gueuze não é a mais pungente, mas possui um buquê cheio e tentador, um aroma acentuado e uma textura macia e aveludada. Lambic é servida sem gás, enquanto Gueuze é servida efervescente. Os produtos marcados como oude ou vieile (“antigo”) são considerados os mais tradicionais.

Mesma história básica da Lambic, mas envolve mistura, que pode ser feita fora da cervejaria. Alguns dos melhores exemplares são produzidos por mestres em blendar, que fermentam, envelhecem, misturam e envasam o produto final. Alguns produtores modernos estão adoçando seus produtos após a fermentação para torná-los mais palatáveis para um público mais amplo. Estas diretrizes descrevem o produto tradicional.

Os mesmos da Lambic, exceto que Lambics de um, dois e três anos são misturadas e depois armazenadas.

Mais complexa e carbonatada que uma Lambic. A acidez não é necessariamente mais forte, mas tende a ter um caráter selvagem mais bem desenvolvido.

Very low with dry mouthfeel Additional Notes: Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are said to be "Belgian- Style Gueuze Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. While Traditional Gueuze Lambics are dry, Contemporary Gueuze Lambics may have a degree of sweetness contributed by sugars or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Whereas Contemporary Gueuze Lambics may incorporate specialty malts that influence the hue, flavor and aroma of the finished beer.

Very low with dry mouthfeel Additional Notes: Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are said to be "Belgian- Style Gueuze Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze Lambics are 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. Some modern versions may have a degree of sweetness contributed by sugars or other sweeteners. See also Belgian-Style Lambic for additional background information.

Very low with dry mouthfeel

Belgian-Style Gueuze Lambics are gold to medium-amber. Cloudiness is acceptable, as Gueuze is always refermented in the bottle. Gueuze is characterized by intense fruity-estery, sour, and acidic aromas. Diacetyl aroma should be absent. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. Hop aroma is not perceived to very low, and can include cheesy or floral lavender- like character. Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Sweet malt characters are not perceived. Hop flavor is not perceived. Hop bitterness is very low. Old lambic is blended with newly fermenting young lambic to create this special style of lambic. These unflavored blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic flavors. Diacetyl should be absent. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors should not be evident. Gueuze Lambics whose origin is the Brussels area are often simply called gueuze lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be "Belgian-Style Gueuze Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Some modern versions may have a degree of sweetness, contributed by sugars or artificial sweeteners. See also Belgian- Style Lambic for additional background information. Body is very low with dry mouthfeel. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Straight Lambics ou Lambics puras são cervejas um único lote e não são misturadas (unblended). Por esse motivo são frequentemente um produto característico da cervejaria, sendo mais variável que as Gueuzes. Geralmente são servidas novas (com meses), na pressão, geralmente baratas, fáceis de beber e sem sensação de carbonatação. Versões mais novas tendem a apresentar uma acidez mais unidimensional, já que o caráter mais complexo proveniente de Brettanomyces leva mais de um ano para desenvolver. A presença de um caráter entérico é um indício de que Lambic está muito jovem. Características notáveis de vinagre sidra são consideradas defeitos de acordo com cervejeiros belgas. Como as leveduras selvagens e bactérias fermentam todos açúcares, estas cervejas somente são engarrafadas após terem fermentado completamente. A Lambic é servida sem carbonatação enquanto a Gueuze é servida efervescente. Os valores de IBUs são aproximados em virtude do uso de lúpulos envelhecidos. Os belgas usam lúpulo nas Lambics mais por suas propriedades bacteriostáticas do que pelo amargor

Ales ácidas, de fermentação espontânea, fermentadas próximo à Bruxelas (Vale do Rio Senne) de uma antiga tradição de muitos séculos de produção em fazendas. Os números destas cervejas vem constantemente decaindo.

Trigo não maltado (30 a 40%), malte Pilsen e lúpulos envelhecidos/ultrapassados (de 3 anos). Os lúpulos envelhecidos são mais usados por seu efeito conservante do que pelo amargor, o que faz com que o nível real de amargor seja difícil de estimar. Tradicionalmente, estas cervejas são espontaneamente fermentadas por leveduras e bactérias que ocorrem naturalmente em barris carvalho. Versões artesanais ou caseiras são normalmente produzidas com culturas puras de leveduras dos gêneros Saccharomyces Brettanomyces, e bactérias dos gêneros Pediococcus e Lactobacillus na tentativa de se recriar a microbiota dominante em Bruxelas e região do Vale do Rio Senne. Culturas coletadas de garrafas são algumas vezes usadas, mas não há uma maneira simples de saber quais organismos ainda estão viáveis. Estatísticas: OG: 1,040 – 1,054 IBUs: 0 – 10 FG: 1,001 – 1,010 SRM: 3 – 7 ABV: 5 – 6,5%

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.

Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some producers are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. These guidelines describe the traditional dry product.

Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don't expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.

More complex and carbonated than a lambic. The sourness isn't necessarily higher, but it tends to have more of a well-developed wild character.