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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 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

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%