The term Oude Gueuze, like Trappist beer, is a protected name that can only be used under certain conditions. For a beer to be called Oude Gueuze, the brew must be a blend of a lambic that has been spontaneously fermented with wild yeasts and aged for at least one year in a wooden barrel and other lambics, one of which has been aged for at least three years. No sugar or similar sweeteners may be added after maturation, and the production of lambics (of which Oude Gueuze is a subcategory) is limited to the Brussels area. A lambic is only really a lambic if it was brewed in the Pajottenland and the Senne Valley. This restriction is due to the bacteria, microorganisms and wild yeasts that are essential for lambic and are only found in the air in this area.
The Timmermans brewery is located in the heart of the Lambic region and offers a wide variety of different brews in this category. Their Oude Gueuze is produced according to the strict specifications of Lambic brewing and, due to its incomparable properties, is suitable for further storage for up to 20 years. Currently, the masterpiece tastes of crisp apples, rhubarb, sour citrus fruit, spicy oak and dry white wine, but who knows what worlds of taste will open up after a few years?
TimmermansWater, barley malt, wheat , hops
