Lindemans Oude Gueuze Cuvée René

ALC 6%
  | Lambic Beer


Out of stock

A blend of 1/3 old lambic that is at least 3 years old and 2/3 young lambic that is at least one year old matured in oak barrels (foudres).

Conservation tip: Due to the second fermentation process in the bottle, its shelf life is the same as that of a good bottle of wine. Bottles can be stored in a cellar lying on their sides. After transportation, a 3-day rest period will allow the yeast to settle to the bottom of the bottle. This makes it possible to serve the beer without it becoming cloudy.

Lindemans Brewery
Alcohol content
Lambic Beer
Golden blond
Fruity, wild yeast, musty, woody
Complex tart and well-balanced taste with a nice crisp, dry and tart finish


What is a Lambic?
A lambic beer is a beer that is produced with spontaneous fermentation. This means that wild yeast naturally blown in the beer by the wind and will start the fermentation process without human interaction. This is the oldest beer style brewed today. It takes at least 1 year to brew a young gueuze, the base for all lambic beers. This is a 100% can be blended with different real fresh ingredients with no additives or preservatives.

Lindemans Oude Gueuze Cuvée René:

Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes.

This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!

The use of a champagne bottle dates back to an uncertain time period when lambic brewers specialised in recovering empty bottles from great restaurants and other establishments where a lot of champagne was consumed. That is why we chose the most noble of bottles to hold our noblest beer.

A blend of 1/3 old lambic that is at least 3 years old and 2/3 young lambic that is at least one year old matured in high 10,000-litre oak barrels (foudres). Young lambic still contains enough yeast and sugars to continue to ferment in the bottle. This process produces carbon dioxide, resulting in a slightly carbonated beer with a nice foam.