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*'''Geuzestekerij:''' A place where lambic is blended but not brewed
*'''Glucose:''' A simple monosaccharide sugar. Can be metabolized by most yeast and bacteria
*'''Gueuze:'''A type of blended lambic comprising of young and old lambics; French spelling. *'''Gueuze-Lambic:''' An outdated term, but describing a blend of 60% young lambic and 40% old lambic
*'''Gueuzerie:''' A relatively new French word loosely meaning "place where gueuze is blended"