La Gueuze is a blend of lambics from several years. The lambic is the result of spontaneous fermentation thanks to
natural yeasts present in the Brussels region.
After fermentation, the beer leaves to mature in oak barrels. It will slowly oxidize during the aging.
Then comes the art of blending: lambic cutters will mix beers that have aged from one to three years. After a
(re)fermentation in the bottle, the Gueuze is finally ready. By adding morello cherries, we will obtain a Kriek, candy sugar will give a Faro.
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Natural fermentation
The brewer will let his must(?) spend one night in open, shallow tanks in contact with microorganisms and natural yeasts.Brettanomyces lambicus
et Brettanomyces bruxellensis present in the air south of Brussels, in the Senne basin, or west of the city, in the Pajottenland region.
Fermentation is risky because the risk of infection with other bacteria that would destroy the brew is high. This is why it only takes place in winter,
during the period from October to May.
Aging
Aging in barrels, often oak barrels, is a very slow process that can last from one to three years.
We distinguish the young Lambic (about a year of fermentation) which still contains sugars and the old Lambic
(three years of fermentation).
Lambic blend
Each lambic cutter has their own mix of young Lambic, which will bring the sparkling side, and older Lambic, which will
give flavor to the Gueuze .
If, during assembly, you add real small sour cherries from the region also called krieken, you will get the Kriek ,
this beverage which will not be much sweeter, while developing its fruity aromas.
On the other hand, if you add some candy sugar, you will get the Faro .
Bottling
The bottling of a mixture which contains young Lambic, will allow a refermentation thanks to the sugars still present.
Currently, only the Gueuze or Kriek which have fermentation in the bottle will be able to bear the name of Vieille Gueuze or Vieille Kriek.
Commercial beers simply called Gueuze or Kriek have nothing to do with the above description:
sweeter, no blend of multi-year lambics, addition of cherry syrup and not fruit ...
