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%