From lambic to geuze.
No Geuze without lambic. Geuze is created from a mixture - also called a blend - of lambics of at least one, two and three years old, which are bottled and further mature and bottle condition.
The combination of young and old lambics, that is the métier. For each blend, a Geuze blender carefully selects its character, balance and potential for continued fermentation. And there are very few set rules for that. For example, a blend can consist of lambics of seven different barrels - and in one barrel there can also be several brews together.
The young lambic still contains residual sugars. This is necessary for the continued fermentation, while the older lambic brings woody notes and complexity. The final blend is bottled, and the bottles are then allowed to rest horizontally in the warm room (18°C).
The second fermentation now starts again in the bottle. The CO2 that is released can no longer escape, as was still possible with the lambic through the staves of the barrel. The carbonation therefore gets 'into' the beer, and thus an effervescent Geuze is born. The conditioning takes its time: it takes at least six months before the bottle is allowed to leave the warm room.
The yeast lees, and especially the Brettanomyces yeasts, ensure a further development of the beer for much longer. The high pressure build-up, the lack of sugar and the natural acidity - on the condition of a quality cork and perfect storage - make that a bottle of traditional Geuze easily can withstand the test of time. You can let an authentic Geuze mature for at least 20 years.