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 Guide

Top 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	3474
Upper Hudson Valley Gueuze	5.5 gal	4.47%	3.65	1.044	1.010		All Grain	2417
Marne Dog Gose	5.5 gal	5.77%	5.38	1.057	1.013		All Grain	1958
German Gose	2.5 gal	4.46%	10.98	1.044	1.010		BIAB	1919
2016 Gueuze I	5 gal	0.49%	0	1.005	1.001		All Grain	1714
Lambic	12 L	5.62%	39.53	1.057	1.014		All Grain	1687
droid juice	40 L	7.14%	5.02	1.071	1.016		All Grain	1630
sour weisse	5.5 gal	5.71%	12.05	1.051	1.008		Partial Mash	1628
Gose Around, Comes Around	5 gal	5%	15.54	1.051	1.013		All Grain	1589
Salted Caramel Gose	5 gal	5.33%	17.31	1.054	1.014		All Grain	1219

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	340
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	562
First Gueuze	19 L	5.35%	8.01	1.048	1.007		extract	214
Berliner Weisse Goes Gose	42 L	6.09%	2.51	1.055	1.008		All Grain	244
A Little Gose Long Way	21 L	5.23%	7.11	1.053	1.013		All Grain	346
Sheba Sour V 1.0	100 L	4.13%	3.54	1.042	1.010		All Grain	241
Raspberry Sour Mk III	23 L	5.3%	9.18	1.048	1.008		All Grain	302
duck duck gose	5 gal	5.29%	10.13	1.054	1.013		BIAB	406
Raspberry Gose	1 gal	4.82%	9.81	1.043	1.006		extract	659

Fermentables Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	30	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	41%	13% - 60%
American - White Wheat	14	American	Grain	base malt	2.8°L	40	43%	10% - 100%
Rice Hulls	14		Adjunct	other	0°L	0	4%	1% - 7%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	41%	17% - 60%
Flaked Oats	11		Adjunct	raw	2.2°L	33	11%	2% - 25%
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%
Citra	6	11	73%	9% - 100%
Hallertau Mittelfruh	6	3.75	78%	42% - 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%
Sea salt	10	Spice	Boil	30%	1% - 67%
Lactic acid	9	Water Agt	Mash	67%	1% - 100%
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%
Lime Zest	2	Flavor	Primary	23%	16% - 30%

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