Geuze is traditionally bottled in champagne bottles. This practice began when the first geuze brewers were looking for a sturdy bottle capable of withstanding the pressure of their “Lambic gazeuse” (literally translates to “fizzy lambic”).

They found a solution by collecting empty champagne bottles in Brussels, rinsing them, and refilling them with lambic.

Each bottle size also has its own name, with the larger bottles named after characters from the Old Testament.