There are several stories circulating about the origin of the name "gueuze". The name goes back to Rue de Gueuze in Brussels, where a manufacturer was the first to recommend its lambic in champagne glass. The lambic on Rue de Gueze soon gained fame. Ac
The Lindemans family began making lambic beer in 1809, using the ingredients available on the family farm, then as a secondary activity. Thanks to centuries of tradition and expertise, the small farmhouse has grown into the second largest "lambic" brewery in the world today. In the production, great emphasis is placed on fruits, of which apple, raspberry, blackcurrant and peach flavors are worth mentioning.
After World War II, some lambic breweries introduced a new production process. The beer was filtered and sugar was added, then saturated, i.e. carbonated and pasteurized. This new gueuze was filled into 2.5dl bottles and then sealed with a cap, called
