[quote:1noy4eiw]I take it you mean that the name suits Gueuze better because of the dry, lactic charter to it.[/quote:1noy4eiw]Absolutely.
[quote:1noy4eiw]Berliner Weiss has the same character (until you add fruit syrup, that is).[/quote:1noy4eiw]So I've heard but I've yet to try it. There's still time <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="

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