Cantillon Gueuze

Cantillon Gueuze

Brasserie Cantillon
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Size: 750 ml 
Style: Blend of lambics
Alcohol: 5.5%
Origin: Belgium

Beer with a slightly acidic and fruity taste, delicate and woody fragrance and a dry finish that lingers on the palate.

Beer with taste evolution that will keep for a long time in a good cellar.

Lambics produced at Cantillon Brewery are referred to as “young” after one year of ageing and are considered as fully matured after three years. Young beers contain the natural sugars that are necessary for secondary fermentation in the bottle while beers that have matured for three years contribute their taste and refined flavours.

Gueuze is the ultimate result of a complex blend of lambics of different ages and with different tastes kept in oak barrels. The brewer’s main task involves tasting and he or she will have to try around a dozen lambics from different barrels, finally selecting five or six. It is by this method that gueuze 100% lambic, presenting the typical characteristics of Cantillon Brewery’s beers, is produced. Each blended batch yields a slightly different gueuze because the natural elements at the heart of the beer make it impossible to produce a standardised product.

Bottles are positioned horizontally in a cellar and left to rest for an average of one year, this being the time required for the conversion of the sugars into carbon dioxide (secondary fermentation in the bottle). Saturation of the liquid takes place slowly and naturally, and when the lambic turns into a foaming beer it is called gueuze.


Belgian pubs haven’t always offered 200 or 300 types of beers to their customers. Many years ago only local products were sold, and in order to make drinks lists a little more extensive and expensive brewers came up with recipes based on locally-produced fruit. The most famous among the fruit beers is without a doubt kriek.

Years ago, people drinking kriek in a pub were also given two lumps of sugar and a "stoemper" on a small saucer This small utensil made of steel, basically a miniature masher, was used to crush the lumps of sugar at the bottom of the glass of kriek. It meant that the customer could sweeten his or her beer in a natural way and eliminate the slightly sour taste.