Lambic / Gueuze
Sour & Wild Ales
Spontaneously fermented, complex, funky, dry
How to Brew a Lambic / Gueuze
Typical Malts
- ● Pale Ale or Pilsner malt
Typical Hops
- ● Citra
- ● Cascade
- ● Centennial
Yeast
● Ale yeast (e.g. US-05, S-04)
Style Requirements
Typical Flavors
FAQ about Lambic / Gueuze
What is a Lambic / Gueuze?
Spontaneously fermented, complex, funky, dry
How much alcohol does a Lambic / Gueuze have?
A Lambic / Gueuze typically has 5–8% ABV. Original gravity ranges from N/A–N/A, final gravity from N/A–N/A.
How bitter is a Lambic / Gueuze?
A Lambic / Gueuze has 0–10 IBU (International Bitterness Units). This is a very mild, low-bitterness style.
What ingredients do you need for a Lambic / Gueuze?
Typical malts: Pale Ale or Pilsner malt. Typical hops: Citra, Cascade, Centennial. Yeast: Ale yeast (e.g. US-05, S-04).
Do you need special equipment for a Lambic / Gueuze?
A Lambic / Gueuze can be brewed with standard equipment (pot or all-in-one system). Fermentation temperature: 18–24°C (64–75°F).
Useful Calculators
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