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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, Gueuze Lindemans is a slightly sweeter version of Old Gueuze Cuvée René.
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, Gueuze Lindemans is a slightly sweeter version of Old Gueuze Cuvée René.
