Gueuze 2025

The Gueuze Cantillon, a real spontaneous fermentation beer, its entirely made up of lambic. The lambic is brewed with organically grown wheat (35%) and barley malt (65%), and with dried hops. The Gueuze Cantillon is a sour beer that contains absolutely sugar. To be drunk preferably within 20 years after the bottling date. Beer with taste evolution. Cantillon Brewery Lambics are called “young” after one year of aging and reach their full maturity after three years. Young beers contain the natural sugars necessary for secondary fermentation in the bottle. Three-year-old beers, on the other hand, develop their bouquet and finesse. Gueuze is the result of a complex blend of Lambics of varying tastes and ages, aged in oak barrels. The brewer’s most important role is that of taster. They must taste around ten Lambics from different barrels to ultimately select five or six. This is how 100% Lambic Gueuze is made, embodying the original character of Brasserie Cantillon beers. Each blending vat will produce a unique Gueuze. The natural elements at our disposal do not allow us to produce a “standard” product. Laid horizontally in the cellar, the bottles will remain there for an average of one year to allow the sugars to be transformed into carbon dioxide (second fermentation in the bottle). The beer reaches its final stage of fermentation slowly and naturally. When the Lambic becomes sparkling, it is called Gueuze