Skip to content

Beer Styles

More Resources: Tasting Sheet Study Guide

Belgian-Style Lambic/Gueuze

Belgian-style Lambic or Gueueze beers are naturally and spontaneously fermented with high to very high levels of esters, plus bacterial and yeast-derived sourness that sometimes includes acetic flavors. Lambics are not blended, while the gueuze style blends old and new lambics which are re-fermented in the bottle. Historically, they are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through the addition of sugars or artificial sweeteners. Many examples of this style are made to resemble the gueuze lambic beers of the Brussels area, where it originated.

Category: Wild/Sour Beers

Food Pairings

  • Shellfish (Mussels)
  • Mascarpone with Fruit
  • Rich Chocolate Cake

Glassware & Serving Temperature

Tulip
40-50 °F

Commercial Examples

Commercial Examples

Appearance

Color

Gold to Medium Amber

Clarity

Brilliant (but haze may exist from yeast sediment from bottle fermentation)

Carbonation (Visual)

Medium to Fast Rising Bubbles

Flavor/Aroma

Alcohol

Not Detectable to Mild

Hop

Hop aroma, flavor and bitterness are not perceived to very low, and can include cheesy or floral lavender notes

Malt

Sweet malt characters are not perceived

Esters

High to very high fruity ester aromas are present

Phenols

N/A

Fermentation By-Products

Characteristic horsey, goaty, leathery and phenolic aromas derived from Brettanomyces yeast are often present at moderate levels

Sensations

Body

Drying to Soft

Carbonation

Very Low to High

Finish Length

Medium

Attenuation

High

Ingredients

Hops

Aged, stale hops

Malt

Pilsner, Flaked Wheat

Water

Varies

Yeast

Ale, Brettanomyces possible

Other Styles you May Enjoy