Lambic Beer Gueuze
The Lambic Beer Gueuze (Gefilterd)
Lambic Beer Gueuze filtered before being bottled, this is a sweet variation of old Gueuze.
Filtered lambic beer gueuze (also called capped gueuze) was developed by lambic brewers in response to the arrival of pilsner beers.
Due to its 25 cl bottles, this sweetened version of traditional gueuze (which does not undergo a fermentation process in the bottle) had the advantage of being consumed by a wider audience and easier to store in a refrigerator.
A one year old lambic that is slightly sweet, making the gueuze more appealing to a wider audience.
ALCOHOL (ALCOHOL CONTENT): 5 %
COLOUR: Golden and light blond
CALORIES: 53 kcal (100 ml)
CONSERVATION TIP: The bottles should be stored lying on their sides.
TASTE: A lambic beer gueuze that is both sweet and dry with a pleasantly sweet attack and a fresh, slightly sour finish reminiscent of sherry with notes of champagne and rhubarb.
- Fish (salted or with cream sauce)
- Chicken, turkey (preferably with a Gueuze Lindemans based sauce)
SERVING TEMPERATURE: 2-3 °C
There are several stories to explain the origin of the term 'gueuze'. This name dates back to the Rue de Gueuze in Brussels where, for the first time, a producer offered his delicious lambic in champagne bottles. Word about the 'lambick on Rue de Gueuze' quickly got around. According to other sources, gueuze has its roots in 'gazeux' - the French word for carbonated - since traditional gueuze is a carbonated blend of different lambics.
After the Second World War, some lambic brewers devised a new production method. They filtered the beer, added sugar, saturated it (with carbon dioxide) and pasteurised it. This new gueuze, closed with a bottle cap and available in 25 cl bottles, was called capped gueuze.
Developed according to this production method, lambic beer Gueuze Lindemans is a slightly sweeter version of Old Gueuze Cuvée René.
Available: 0.375L, 0.25L and Key Keg 20L
What are Lambic Beers?
Spontaneous fermentation is carried out without the controlled addition of yeast to the wort.
It happens naturally, thanks to the micro-organisms in the air. This exceptional brewing method, which is the oldest in the world, has been developed in our region from time immemorial.
This natural technique requires patience and a unique know-how that we have mastered at the brewery here for almost 200 years.
Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery. Lambic beers include gueuze and kriek lambic.
Unlike most beers, which are fermented with carefully cultivated strains of brewer's yeast, lambic is fermented spontaneously by being exposed to wild yeasts and bacteria native to the Zenne valley in which Brussels lies. This process gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.
Lambic Beer Gueuze
A mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. Because the young lambics are not yet fully fermented, it undergoes secondary fermentation in the bottle and produces carbon dioxide.
A gueuze will be given a year to carbonate in the bottle, but can be kept for 10–20 years.
We export the Lambic beer Gueuze worldwide, for more information’s please contact us.
You can always visit our catalogue online and check all our beers available.