Gueuze

In the Belgian province of Limburg, near the town of Hasselt and the Haspengouw region known for fruit-growing, the Bokke blendery is getting back on its feet.

Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.

From fresh catch to fridge favorite, this bright and flavorful warm-weather dish is a perfect foil for the refreshingly tart beer—your choice—with which it’s made.

For the cofounder of San Diego’s Societe Brewing, beer should be flavorful, easy to find, inexpensive, and beautifully crafted. His six-pack neatly mirrors Societe’s focus, with Belgian inspiration and a nod to the dark, hoppy beers of Southern California.

Jean Van Roy, head brewer at Brasserie Cantillon in Brussels and heir to a 120-year-old lambic-brewing legacy, discusses his emotional approach and connection to spontaneously fermented beer—and his view on the new wave inspired by traditional methods.

After 13 years living abroad, our Missouri-based managing editor spent the past year getting reacquainted with the American beer scene. Here are his beery highlights.

Matt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.

Informed by the Belgian tradition but rooted in their own places, here are five beers brewed and blended in the manner of lambic and gueuze.

Inspired by traditional lambic brewing, here is homebrewer Kevin Foster’s recipe for his turbid-mashed base beer. Evolving variations on this recipe are key components of his award-winning annual blends.

Kevin Foster, based in Atlanta, Georgia, won a gold medal for his gueuze-style blend at the American Homebrewers Association Nationals in 2018. Here, he talks about his year-to-year process for brewing, aging, and blending wild beers.

Here are the OGs—a few of the most refined versions of the most complex drink in the world.

Try to brew it if you want—many have tried—but few beers belong to their own place more than traditional Belgian gueuze.

Mixed-culture beers run the gamut from lighter, nuanced, farmhouse-style ales to acid-forward wild ales and lambic beers. Here, five respected brewers share favorites from these broad categories that influenced them or exemplify the best of today.

Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.

We reached out to brewers’ guild directors and asked for recommendations on light-colored ales (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.

This classic café outside of Brussels is a magnet for fans of lambic, despite opening only on Sundays.

Check out these gueuzes to cure the sour itch you have. No wild gueuze chase required!