Lindemans Gueuze
Lindemans Gueuze
Since 1978
4,5% alc.
Serve at 2-4°C

Lindemans Gueuze is a filtered lambic beer with a golden blond colour and a smooth, gently sweet start. Its mellow character leads to a refreshing, slightly sour finish, with delicate notes of champagne and rhubarb, reminiscent of dry sherry. Thanks to filtration and pasteurisation, this gueuze is more accessible than our Oude Gueuze Cuvée René. Lindemans Gueuze offers a refined yet easy-drinking experience — perfect for those taking their first steps into the world of lambic beers.

Appearance

Lindemans Gueuze is a blond lambic beer with a fine sparkle and a white head — elegant and approachable.

Aroma

Lindemans Gueuze is inviting with aromas of ripe, juicy apples and a light sweetness.

Tasting notes

Soft and sweet at first, then crisp and dry. A subtle sourness lingers in each sip of Lindemans Gueuze, lifted by hints of rhubarb and champagne. The dry finish evokes the elegance of a fine sherry, adding depth and refinement to the refreshing character of the beer.

Available in
25 cl
Our brewers’ secret

Unlike our Oude Gueuze Cuvée René, which re-ferments in the bottle and has a more complex, tart profile, our Lindemans Gueuze is filtered and pasteurised. This makes it softer and sweeter, with a smooth, sweet start and a crisp, dry finish. Made with young lambic, Lindemans Gueuze is an easy-drinking twist on traditional gueuze.

Food pairings

Savoury
- Smoked salmon
- Seared scallops with Champagne beurre blanc
- Roast chicken, turkey or guinea fowl
- Duck breast with Rhubarb-Sherry reduction
- Goat cheese and herb crostini

Sweet / Desserts
- Almond and Rhubarb Tart
- Poached Pears in Sherry Syrup with Vanilla Cream
- Strawberry and Rhubarb Pavlova
- Sabayon

The origin of Capped Gueuze: A post-war innovation

The origin of Capped Gueuze: A post-war innovation

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.