European Sour Ale - Gueuze
A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather
Flavor Profile: A moderately sour character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are not traditional. While some may be more dominantly sour, balance is the key and de
Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented w
BJCP Style GuideTop 10 Gueuze Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Extract Lambic/Gueuze Recipe |
5 gal | 4.55% | 4.77 | 1.046 | 1.012 | extract | 3388 | |
| Upper Hudson Valley Gueuze |
5.5 gal | 4.47% | 3.65 | 1.044 | 1.010 | All Grain | 2346 | |
| Marne Dog Gose |
5.5 gal | 5.77% | 5.38 | 1.057 | 1.013 | All Grain | 1902 | |
| German Gose |
2.5 gal | 4.46% | 10.98 | 1.044 | 1.010 | BIAB | 1861 | |
| Lambic |
12 L | 5.62% | 39.53 | 1.057 | 1.014 | All Grain | 1635 | |
| 2016 Gueuze I |
5 gal | 0.49% | 0 | 1.005 | 1.001 | All Grain | 1633 | |
| droid juice |
40 L | 7.14% | 5.02 | 1.071 | 1.016 | All Grain | 1577 | |
| sour weisse |
5.5 gal | 5.71% | 12.05 | 1.051 | 1.008 | Partial Mash | 1564 | |
| Gose Around, Comes Around |
5 gal | 5% | 15.54 | 1.051 | 1.013 | All Grain | 1540 | |
| Salted Caramel Gose |
5 gal | 5.33% | 17.31 | 1.054 | 1.014 | All Grain | 1146 |
Newest Gueuze Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 25 Gueuze 17.07.2024 |
26 L | 6.8% | 2.75 | 1.052 | 1.000 | All Grain | 245 | |
| Awesome Recipe |
10 L | 5.83274% | 7.39505 | 1.049 | 1.005 | All Grain | 0 | |
| Sour Summer Holiday Ale |
19 L | 5.56% | 9.97 | 1.048 | 1.006 | All Grain | 432 | |
| First Gueuze |
19 L | 5.35% | 8.01 | 1.048 | 1.007 | extract | 144 | |
| Berliner Weisse Goes Gose |
42 L | 6.09% | 2.51 | 1.055 | 1.008 | All Grain | 180 | |
| A Little Gose Long Way |
21 L | 5.23% | 7.11 | 1.053 | 1.013 | All Grain | 265 | |
| True false Lambic > Gueze |
60 L | 5.69% | 8.88 | 1.048 | 1.005 | All Grain | 250 | |
| Sheba Sour V 1.0 |
100 L | 4.13% | 3.54 | 1.042 | 1.010 | All Grain | 205 | |
| Raspberry Sour Mk III |
23 L | 5.3% | 9.18 | 1.048 | 1.008 | All Grain | 246 | |
| duck duck gose |
5 gal | 5.29% | 10.13 | 1.054 | 1.013 | BIAB | 361 |
Fermentables Used In Gueuze Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 31 | German | Grain | acidulated malt |
3.4°L
|
27 | 10% | 2% - 20% |
| German - Pilsner | 22 | German | Grain | base malt |
1.6°L
|
38 | 47% | 27% - 94% |
| American - Pilsner | 17 | American | Grain | base malt |
1.8°L
|
37 | 46% | 20% - 85% |
| American - Wheat | 15 | American | Grain | base malt |
1.8°L
|
38 | 42% | 13% - 60% |
| American - White Wheat | 14 | American | Grain | base malt |
2.8°L
|
40 | 43% | 10% - 100% |
| Rice Hulls | 13 | Adjunct | other |
0°L
|
0 | 4% | 1% - 7% | |
| Flaked Oats | 12 | Adjunct | raw |
2.2°L
|
33 | 11% | 2% - 25% | |
| German - Wheat Malt | 12 | German | Grain | base malt |
2°L
|
37 | 41% | 17% - 60% |
| US - Pale 2-Row | 9 | US | Grain | base malt |
1.8°L
|
37 | 59% | 32% - 100% |
| Weyermann - Acidulated | 5 | German | Grain | acidulated malt |
3.4°L
|
27 | 7% | 2% - 15% |
Hops Used In Gueuze Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 19 | 3.5 | 71% | 19% - 100% |
| Hallertau Mittelfruh | 7 | 3.75 | 72% | 13% - 100% |
| Citra | 6 | 11 | 73% | 9% - 100% |
| Domestic Hallertau | 4 | 3.9 | 100% | 100% - 100% |
| Hallertau Tradition (Germany) | 4 | 5 | 93% | 71% - 100% |
| Perle | 4 | 8.2 | 72% | 14% - 100% |
| Mosaic | 3 | 12.5 | 75% | 50% - 100% |
| Willamette | 3 | 4.5 | 47% | 10% - 100% |
| Tettnanger | 3 | 4.5 | 56% | 24% - 100% |
| Styrian Goldings | 3 | 5.5 | 38% | 10% - 100% |
Steeping Grains Used In Gueuze Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Gueuze Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 17 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 8 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Wyeast - German Ale 1007 | 7 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| White Labs - Belgian Sour Mix WLP655 | 7 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Lallemand - WildBrew Philly Sour | 7 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 4 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis - Safale - German Ale Yeast K-97 | 4 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 3 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 3 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 2 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Other Ingredients Used In Gueuze Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Coriander Seed | 13 | Spice | Boil | 28% | 1% - 59% |
| Gypsum | 10 | Water Agt | Mash | 17% | 0% - 57% |
| Lactic acid | 10 | Flavor | Kegging | 64% | 1% - 100% |
| Sea salt | 10 | Spice | Boil | 30% | 1% - 67% |
| Table Salt | 9 | Flavor | Boil | 8% | 0% - 23% |
| Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 7% | 0% - 22% |
| Irish Moss | 5 | Fining | Boil | 45% | 11% - 90% |
| Epsom Salt | 4 | Water Agt | Mash | 26% | 0% - 48% |
| Whirlfloc | 3 | Fining | Boil | 46% | 5% - 100% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 0% | 0% - 1% |
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