Lindemans

Emiel Lindemans presents

Old Gueuze Cuvée René

“How could you resist this queen of gueuzes in its magnificent Art Nouveau bottle?”

Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes.

This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!

The use of a champagne bottle dates back to an uncertain time period when lambic brewers specialised in recovering empty bottles from great restaurants and other establishments where a lot of champagne was consumed. That is why we chose the most noble of bottles to hold our noblest beer.

Secret technique

A blend of 1/3 old lambic that is at least 3 years old and 2/3 young lambic that is at least one year old matured in huge 10,000-litre oak barrels (foudres). Young lambic still contains enough yeast and sugars to continue to ferment in the bottle. This process produces carbon dioxide, resulting in a slightly carbonated beer with a nice foam.

since Early 20th century. This old gueuze has been called 'Cuvée René' since 1994.

alcohol (alcohol content) 6 %

colour Golden blond

Conservation tip Due to the second fermentation process in the bottle, its shelf life is the same as that of a good bottle of wine. Bottles can be stored in a cellar lying on their sides. After transportation, a 3-day rest period will allow the yeast to settle to the bottom of the bottle. This makes it possible to serve the beer without it becoming cloudy.

calories 49 kcal (100 ml)

taste Complex tart and well-balanced taste with a nice crisp, dry and tart finish

Food pairings - Veal, chicken
- Fish, salmon on toast, mussels
- Mild blue cheese (eg. Stilton or Bleu des Causses)

serving temperature 5 °C

Good to know : Lambic and wine are closely related. Lambic brewers may use beer ingredients, but the fermentation and maturation processes are similar to those for wine. When lambic undergoes a second fermentation in the bottle to turn into an old gueuze, its natural carbonation and foam formation are similar to those of champagne. That is why old gueuze is often called the 'champagne of beers'.