Lindemans Oude Gueuze Cuvée René
Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes.
This old gueuze is a blend of old and young lambic matured in large
The Beer Cellar
Lindemans Oude Gueuze Cuvee Rene 250ml
Thanks to its in-bottle re-fermentation, the Lindemans Oude Gueuze Cuvée René gives you a completely ...d for at least two years, and two-thirds young lambic, which is at least one year old and has been matured in large oak ...
$6.00
Lindemans Oude Gueuze Cuvee Rene 250ml - The Beer Cellar 
$6.00
The Hamilton Beer & Wine Co
Lindemans Oude Gueuze Cuvee Rene 250mL
Thanks to its in-bottle re-fermentation, the Lindemans Oude Gueuze Cuvée René gives you a completely ...ed for at least two years, and two-thirds young lambic, which is at least one year old and has been matured in large oak foeders. The yeasts and sugars in the Lindemans Oude Gueuze Cuvee Rene p ...
$5.99
Lindemans Oude Gueuze Cuvee Rene 250mL - The Hamilton Beer & Wine Co
$5.99
The Lindemans Oude Gueuze Cuvee Rene contains one-third old lambic, aged for at least two years, and two-thirds young lambic, which is at least one year old and has been matured in large oak foeders.
The yeasts and sugars in the Lindemans Oude Gueuze Cuvee Rene prompt the in-bottle re-fermentation. Slowly but surely the wild yeasts will convert all of the residual sugars into alcohol and carbon dioxide. Six months on, the result is a golden-coloured, sparkling, mildly sour gueuze.
5.5% ABV / 250mL
The Hamilton Beer & Wine Co
Lindemans Oude Gueuze Cuvee Rene 375mL
This Oude Gueuze contains one-third old lambic, aged for at least two years, and two-thirds young la ...rs in the young lambic prompt the in-bottle re-fermentation. Slowly but surely the wild yeasts will convert all of the residual sugars into alcohol and carbon dioxide. Six months on, the result i ...
$11.50
Lindemans Oude Gueuze Cuvee Rene 375mL - The Hamilton Beer & Wine Co
$11.50
The yeasts and sugars in the young lambic prompt the in-bottle re-fermentation. Slowly but surely the wild yeasts will convert all of the residual sugars into alcohol and carbon dioxide. Six months on, the result is a golden-coloured, sparkling, mildly sour gueuze.
5.5% ABV