Type
Origin
Glass
Serving Temperature

4°-10°

Description

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.

Quantitative
  • SRM Color Scale
    6 - 13
  • International Bitterness Units (IBUs)
    9 - 23
  • Alcohol by Volume (ABV)
    6.3% - 8.9%
Flavor
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop aroma, flavor and bitterness are not perceived to very low, and can include cheesy or floral lavender notes
  • Malt Aroma/Flavor
    Sweet malt characters are not perceived
  • Yeast Esters
    High to very high fruity ester aromas are present
Palate
  • Body
    Drying to Soft
  • Carbonation
    Very Low to High
  • Finish Length
    Medium
  • Attenuation
    82 - 100
Ingredients
  • Hops
    Aged, stale hops
  • Malt
    Pilsner, Flaked Wheat
  • Water
    Varies
  • Yeast
    Ale, Brettanomyces possible
Food Pairings
  • Cheese
    Mascarpone with Fruit
  • Entrée
    Shellfish (Mussels)
  • Dessert
    Rich Chocolate Cake
Appearance
  • Carbonation
    Medium to Fast Rising Bubbles
  • Clarity
    Brilliant
  • Color
    Gold to Medium Amber
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