A lambic without fruit syrup added is known as gueuze.

A lambic without fruit syrup added is known as gueuze.

• A. Gueuze
• B. Kriek
• C. Lambic
• D. Framboise

Answer: (A)

Gueuze is a traditional Belgian lambic that is created by blending young lambic with older lambic and then allowing it to re-ferment in the bottle. Because no fruit syrup is added in this process, gueuze remains unflavored, letting the natural sour/tart character come from the blended lambics and refermentation. This distinguishes it from fruit lambics like kriek, which gains its cherry flavor from added fruit (or cherry syrup), and framboise, which is raspberry-flavored in the same way. The base term lambic refers to the spontaneous-fermentation style itself, but gueuze specifies the blending method that produces a dry, complex, bottle-conditioned beer without fruit additions.

Gueuze is a traditional Belgian lambic that is created by blending young lambic with older lambic and then allowing it to re-ferment in the bottle. Because no fruit syrup is added in this process, gueuze remains unflavored, letting the natural sour/tart character come from the blended lambics and refermentation.

This distinguishes it from fruit lambics like kriek, which gains its cherry flavor from added fruit (or cherry syrup), and framboise, which is raspberry-flavored in the same way. The base term lambic refers to the spontaneous-fermentation style itself, but gueuze specifies the blending method that produces a dry, complex, bottle-conditioned beer without fruit additions.