After World War II, lambic brewers sought to make their most complex beers more accessible. They began filtering the lambic, adding sugar, saturating it with carbon dioxide, and pasteurizing it. This new style was bottled in 25 cl bottles and sealed with a crown cap — giving birth to what became known as “capped gueuze”.
Lindemans Gueuze reflects this post-war evolution, offering a sweeter and more accessible take on traditional lambic.
And as for the name “gueuze”? Some say it comes from the Rue de Gueuze in Brussels, where lambic was first bottled like champagne. Others trace it to the French word gazeux, meaning carbonated — a nod to the sparkling nature of this iconic beer.