from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A Belgian beer made by blending young and old lambics and bottling them for a second fermentation.


Sorry, no etymologies found.


  • Then head to Les Brasseurs de la Grand-Place, a brew pub with blonds, ambers, triples and darks, as well as five Trappistes, barrel beers and a couple of the self-fermented, sparkling beers known as gueuze lambic that are as close as beer gets to champagne.

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  • Etc: Paired at Chicago's Publican Restaurant with mussels steamed with shallots, garlic, bay leaf, butter, lemon juice, chili flake, and gueuze.

    Guess Who's Coming to Dinner?

  • Prices vary widely, but expect to pay $14 to $20 for a 750-milliliter bottle of Cantillon's gueuze, and generally more for the more unusual varieties.

    Tracking an Ancient Belgian Beer

  • Boulettes à la gueuze -- meatballs in a rich gueuze sauce -- takes the cake.

    Tracking an Ancient Belgian Beer

  • Reporter Charles Forelle visits one of the few remaining breweries Charles Forelle/Wall Street Journal Bottles of gueuze -- a blend of young and old lambics -- await labeling at Cantillon.

    Tracking an Ancient Belgian Beer

  • Manfred sits on a stool out in the car park at the Brouwerij 't IJ, watching the articulated buses go by and drinking a third of a liter of lip-curlingly sour gueuze.

    Boing Boing: June 12, 2005 - June 18, 2005 Archives

  • The resulting brew may then be blended with other lambics and aged to make gueuze, with a wine-like acidity and complexity; or blended with some ordinary top-fermented ale and flavored with sugar and coriander to make faro; or re-fermented in the barrel for four to six months with fresh whole cherries or raspberries, to make kriek and framboise.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Hummler summoned flight after flight from the bar's 300-odd selections, proffering exotic, acidic gueuze made across town, and a pour from the most expensive beer there, the rss feed

  • The beers, too, are as traditional as you'll find, from sour, funky lambic and gueuze beers to variations aged with cherries, raspberries and apricots. rss feed

  • I also loved the hearty beet borscht with its airy choux-pastry dumplings, the thick waterzooi monkfish chowder tweaked with sour gueuze, and a plate of Belgian endive, its bitterness toned down with a lemony blanch, then stuffed with ham and Gruyère cheese.

    Phillies Zone


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