As an experienced brewer I often see a lot of confusion in posts and comments about Belgian Geuze. Geuze is our heritage and our craft and it is a ‘protected’ name just as Champagne. According to EU law, the term “Gueuze” denotes a blend of spontaneously fermented lambic which is inoculated by ambient air during cooling. Gueuze must meet certain OG, color, pH and bitterness standards and the oldest component of the blend must be aged in oak for at least 3 years.
Geuze is not a ‘sour ale’ but some of the micro organisms also come into play like the enterobacteria in the first stage of fermentation.
Geuze is blended from Lambic and Belgian lambic producers insist that the term “lambic” should only be used for beers brewed in Belgium using the various lambic brewing methods. Lambics are spontaneously fermented beers native to the Senne Vally and Pajottenland regions of Belgium. Lambics are made from barley malt and unmalted wheat (30-40%) and aged hops.
Is it possible as a home and craftbrewer to make ‘Geuze’ beer ? The answer is no … just as Champagne it is unique and area defined. In my own efforts to produce a ‘Lambic style’ I pitched various bacteria , saccharomyces and Bretts. But it is not possible to get all the ‘wildlife’ in the right amount , combination and succession like a real ‘Lambic’. Having fun with spontanious fermentation and sour ales is great fun but please respect the ancient tradition of Lambic & Geuze. Buy bottles from our makers (Boon, Cantillon, …) let them sit in a dark and cool place as long as you want and open with friends an relatives to enjoy and wonder about this unique beer.
If you visit Belgium try to go to the Timmermans brewery or any other protected and working brewhouse in the ‘Zennestreek’. Cheers !
