Brussels Beer Project goes for gueuze

First Brussels gueuze in 21st century

Coinciding with its 10th anniversary celebrations, which took place during the Wanderlust festival on 9-10 September in Brussels, the Brussels Beer Project launched its very first Gueuze. A beer style associated with Brussels and its surrounding region.

With 90 hl brewed, this first sample is another step in the production of spontaneous fermentation program, under the denomination ‘DANSAERT’, that has been rolling out lambic style beers. For the gueuze, with a process involving spontaneous open-air fermentation and the delicate blending of lambics, beers mature slowly in wooden casks for 3 to 4 years.

Highly present in Brussels and in the Pajotenland region, gueuze has been a style that has been disappearing, but has seen a renewal of interest by groups of consumers from around the world and also the appearance of new brewers interested in its release. Tiago Falcone, the master brewer of BBP’s ‘DANSAERT’ project, speaks of this new creation: ‘It has notes of peach and apricot, mingling with floral and oaky accents from its maturation in barrels. On the palate, it combines lively acidity with a soft, velvety mouthfeel’. The beer has received a lot of interest during the festival.

With the introduction of a new gueuze, BBP aims to engage both well-informed and novice audiences, with the hope that new generations will show as much interest in the local gueuze, an undeniable Brussels heritage, as they do in natural wines from distant lands.

About author

Lawyer by training, writer by heart, beer lover by passion. Originally from Poland, now lucky to work in tourism in Brussels and write about all beer related items.
Sign up and stay informed

en_GBEnglish (UK)