{"id":42544,"date":"2023-06-04T07:11:25","date_gmt":"2023-06-04T11:11:25","guid":{"rendered":"https:\/\/www.thebeertimes.com\/what-is-the-origin-of-the-names-lambic-and-gueuze\/"},"modified":"2025-03-12T10:06:05","modified_gmt":"2025-03-12T14:06:05","slug":"what-is-the-origin-of-the-names-lambic-and-gueuze","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/what-is-the-origin-of-the-names-lambic-and-gueuze\/","title":{"rendered":"What is the Origin of the Names Lambic and Gueuze?"},"content":{"rendered":"
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By Carlos Uhart M.<\/a><\/strong><\/span><\/p>\n

Lambic beers<\/a> and their various variants are a living relic of a time when all beer was fermented at the mercy of nature, and their production process has remained virtually unchanged for several centuries.<\/p>\n

\"Etymology
Cantillon Gueuze 100% Lambic Bio<\/figcaption><\/figure>\n

Unlike most modern beers, which are fermented with carefully cultivated yeast strains, Lambic beers are still spontaneously fermented, exposing the wort to wild yeasts and bacteria present in the environment of the Senne River Valley near Brussels, Belgium, during the months of October to May.<\/p>\n