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 | 2851 | |
Brand X Salted Strawberry Gose |
21 L | 4% | 14.51 | 1.040 | 1.010 | All Grain | 2143 | |
Upper Hudson Valley Gueuze |
5.5 gal | 4.47% | 3.65 | 1.044 | 1.010 | All Grain | 1950 | |
Marne Dog Gose |
5.5 gal | 5.77% | 5.38 | 1.057 | 1.013 | All Grain | 1590 | |
German Gose |
2.5 gal | 4.46% | 10.98 | 1.044 | 1.010 | BIAB | 1449 | |
2016 Gueuze I |
5 gal | 0.49% | 0 | 1.005 | 1.001 | All Grain | 1320 | |
Lambic |
12 L | 5.62% | 39.53 | 1.057 | 1.014 | All Grain | 1294 | |
sour weisse |
5.5 gal | 5.71% | 12.05 | 1.051 | 1.008 | Partial Mash | 1289 | |
droid juice |
40 L | 7.14% | 5.02 | 1.071 | 1.016 | All Grain | 1258 | |
Gose Around, Comes Around |
5 gal | 5% | 15.54 | 1.051 | 1.013 | All Grain | 1230 |
Newest Gueuze Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
2bbl banana gose |
65 gal | 5.86% | 5.22 | 1.051 | 1.006 | All Grain | 145 | |
Yooper Loops |
5.5 gal | 5.41% | 15.32 | 1.048 | 1.007 | All Grain | 127 | |
Gueuze 2022 |
55 L | 6.07% | 7.31 | 1.054 | 1.008 | All Grain | 79 | |
Sour American |
19 L | 6.74% | 9.77 | 1.056 | 1.005 | All Grain | 95 | |
Sour Mash, Sour Kick |
12.5 gal | 6.37% | 3.13 | 1.065 | 1.016 | All Grain | 234 | |
Faux Gose |
2 gal | 4.48% | 9.61 | 1.046 | 1.011 | BIAB | 190 | |
Gose |
11 gal | 4.66% | 0 | 1.044 | 1.008 | All Grain | 310 | |
Experimental Gose (No Wheat) |
3 gal | 5.04% | 14.11 | 1.050 | 1.012 | BIAB | 236 | |
Bubber-Krieke Sour Solara Regen |
7 gal | 7.21% | 61.02 | 1.069 | 1.014 | All Grain | 322 | |
Awesome Recipe |
5 gal | 5.3% | 2.59 | 1.053 | 1.012 | extract | 334 |
Fermentables Used In Gueuze Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
German - Acidulated Malt | 26 | German | Grain | acidulated malt |
3.4°L
|
27 | 11% | 2% - 20% |
German - Pilsner | 21 | 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 - White Wheat | 14 | American | Grain | base malt |
2.8°L
|
40 | 43% | 10% - 100% |
American - Wheat | 14 | American | Grain | base malt |
1.8°L
|
38 | 44% | 13% - 60% |
Rice Hulls | 13 | Adjunct | other |
0°L
|
0 | 4% | 1% - 7% | |
German - Wheat Malt | 11 | German | Grain | base malt |
2°L
|
37 | 42% | 17% - 60% |
Flaked Oats | 11 | Adjunct | raw |
2.2°L
|
33 | 12% | 2% - 25% | |
US - Pale 2-Row | 8 | US | Grain | base malt |
1.8°L
|
37 | 61% | 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% | 20% - 100% |
Hallertau Mittelfruh | 6 | 3.75 | 78% | 42% - 100% |
Domestic Hallertau | 4 | 3.9 | 100% | 100% - 100% |
Citra | 4 | 11 | 77% | 9% - 100% |
Tettnanger | 3 | 4.5 | 56% | 22% - 100% |
Styrian Goldings | 3 | 5.5 | 38% | 10% - 100% |
Hallertau Tradition (Germany) | 3 | 5 | 90% | 71% - 100% |
Huell Melon | 3 | 7.2 | 40% | 29% - 50% |
Mosaic | 3 | 12.5 | 75% | 50% - 100% |
Perle | 3 | 8.2 | 63% | 14% - 100% |
Steeping Grains Used In Gueuze Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
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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 | 16 | 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 | 4 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Fermentis - Safale - German Ale Yeast K-97 | 3 | Fermentis / Safale | Ale | .104 | High | 81% | 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 |
Wyeast - Belgian Lambic Blend 3278 | 2 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
Wyeast - Kölsch 2565 | 2 | Wyeast | Ale | 0.1 | Low | 75% | 56°F | 70°F |
Other Ingredients Used In Gueuze Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Coriander Seed | 11 | Spice | Boil | 30% | 1% - 59% |
Lactic acid | 9 | Flavor | Kegging | 64% | 1% - 100% |
Table Salt | 9 | Spice | Boil | 8% | 0% - 23% |
Gypsum | 7 | Water Agt | Mash | 14% | 0% - 48% |
Sea salt | 7 | Spice | Mash | 26% | 1% - 45% |
Irish Moss | 5 | Fining | Boil | 45% | 11% - 90% |
Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 6% | 0% - 16% |
Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 0% | 0% - 1% |
Whirlfloc | 2 | Fining | Boil | 67% | 33% - 100% |
Yeast Nutrient | 2 | Water Agt | Boil | 34% | 1% - 68% |