Nowadays, Lambic on draught is hard to find. Only in a few pubs in and around Brussels you still can taste the curious sherry-like flavoured beer. Nevertheless, since 1880, Lambic was bottled to simplify transport but also for conservation properties. This method was the birth of Gueuze: Before the bottling of the Gueuze, a blend is made of 2/3 young Lambic and 1/3 old Lambic. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them. The bottles, with the wild-spontaneous yeast flora, are refermented in the cellar (Method Champenoise).
After 6 months the Gueuze obtains a golden colour and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour. It is often served as a happy hour drink in Brussels. It is the traditional beer for carbonade, as well as a beautifully based beverage with seafood or other salty meals. It is also delicious with cream sauces.
(Allergens will be in Bold)
Water, Barley Malt, Wheat, Hops and Yeast
Name and address
Brouwerij Lindemans Lenniksebaan 257, St Pieters Leeuw-Vlezenbeek, 1602, Belgium