Variability in viable microbial consortia and their associated flavor-affecting metabolites occurs across commercially available gueuze beers in Flanders
Lambic and gueuze beers are Flemish artisan-style beers produced through spontaneous fermentation and maturation in wooden barrels, involving successive microbial communities of Saccharomyces and Brettanomyces yeasts, lactic acid bacteria (LAB), and acetic acid bacteria. Although these beers generate culinary enthusiasm because of their complex flavor qualities and traditional character, information on the microbial and biochemical diversity among marketed end-products is limited. This study explored 15 commercially available lambic and gueuze beers from different breweries and two purchase years (2023 and 2025), to generate an overview of the viable microbial consortia that are still present in the bottles at the moment of consumption, while looking into the diversity of residual carbohydrates and flavor-affecting molecules.
Lambic and gueuze beers are Flemish artisan-style beers produced through spontaneous fermentation and maturation in wooden barrels, involving successive microbial communities of Saccharomyces and Brettanomyces yeasts, lactic acid bacteria (LAB), and acetic acid bacteria. Although these beers generate culinary enthusiasm because of their complex flavor qualities and traditional character, information on the microbial and biochemical diversity among marketed end-products is limited. This study explored 15 commercially available lambic and gueuze beers from different breweries and two purchase years (2023 and 2025), to generate an overview of the viable microbial consortia that are still present in the bottles at the moment of consumption, while looking into the diversity of residual carbohydrates and flavor-affecting molecules.
VRIJE UNIVERSITEIT BRUSSEL