Gueuze (French: [ɡøz] ⓘ; Dutch: geuze [ˈɣøːzə] ⓘ) is a type of lambic, a Belgian beer.

One theory is that it originated from geysa (geyser), Old Norse for gush, since, during times of vigorous fermentation, gueuze will spew out of the bunghole of its enclosing oak barrel.

[7] Some American craft breweries have begun blending young and old sour beers, to produce their own versions of the traditional gueuze.

[8] In 2016 Jester King Brewery released a blended, spontaneously fermented beer which it labelled as "Méthode Gueuze.

"[9] However, the High Council for Artisanal Lambic Beers (HORAL) objected to the name,[10] and the two parties arranged a meeting in Belgium.

[12] The Méthode Traditionelle designation has not caught on among American brewers, being used only by Jester King and TRVE Brewing, and causing confusion not only with the Méthode Traditionelle used by French champagne makers and Languedoc-Roussillon wine makers, but also among American craft and home brewers making highly carbonated beer in the champagne style using the champagne-makers' traditional method.