Geuze is made of 100% Lambic beer which undergoes additional fermentation on the bottle. Geuze was created in the 19th century in Lembeeq. The blending of old and young pure Lambic is the traditional way to make Geuze. The skill in producing a good Geuze is in balancing the right young and old Lambics in the right quantities. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them. Once the blend is bottled, it undergoes a secondary fermentation in the bottle (Method Champenoise), then aged for 2-3 years to produce a dryer, fruitier and more intense style and a unique flavor.
Average alcohol by volume (abv) range: 4.0-6.0%