Also Gueze. A blend of young and old Iambics into a champagnelike beer.

A blend of aged and young lambic ale.

Blended Lambic. Sparkling, winey and sharp, sometimes with rhubarb notes. In its nativeBelgium, served at natural cellar temperature in a fluted tumbler. Favored with Sunday lunch, or with an appetizer of blood sausage.

A lambic that is a mixture, not necessarily in equal parts, of old and young lambic beers.

a mixture of an old and a young lambic, combining the complexity of the old lambic with the spriteliness of the young lambic

A blend of old and young lambic, which triggers a new fermentation.

A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.

A blend of Belgian lambic beers.

Belgium. The purest form of lambic. Very bitter and a bit of an acquired taste, but worth the effort! ABV= 5%.

An enigmatic type of sour beer that foreigners fail to pronounce correctly to within any degree of accuracy close enough to actually persuade a Belgain waiter to deliver one to them. Which tends to be just as well on first tasting. Believe me, it grows on you.

Traditional style of Belgian beer, light, acidic, naturally fermented with a tart taste and gentle effervescence. Best after 3 years but can be cellared up to 20.

Gueuze (also spelled Geuze) is a lambic style beer. It is made by blending young (1 year old) and old (2-3 year old) lambics into a new beer which is then bottled for a second fermentation. Because the young lambic is not fully fermented it contains fermentable sugars, which allow the second fermentation to occur.