Changes

Some gueuzes are filtered and force carbonated if not pasteurized as well. There is some legal protection in the EU to differentiate sweetened gueuze from the traditional version, but not all producers follow this nomenclature. According to EU law, the term "Gueuze" denotes a blend of spontaneously fermented lambic which is inoculated by ambient air during cooling. Gueuze must meet certain OG, color, pH and bitterness standards and the oldest component of the blend must be aged in oak for at least 3 years <ref>[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=382 EU law protecting Lambic and Gueuze]</ref>. The terms Oude and Vielle are associated with a more traditional product, although not all traditional g(u)euzes follow this nomenclature (for example, Cantillon and Girardin). "Oude" or "VielleVieille" Gueuze must additionally be a blend of lambics which are on average of more than one year old, undergo a secondary fermentation on the sediment in bottles, have a minimum volatile acidity and a minimum total acidity <ref>[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=739 EU law protecting the terms Oude and Vielle]</ref>. Some examples of traditional gueuze exist without being labeled as "oude" or "vielle" however sweetened, pasteurized and/or filtered examples will not be called "oude" geuze.