The typical Belgian Gueuze beers are produced with aged hop from a grist of malt and wheat, according to a very long oxidation process (extended boiling, cooling overnight in an open-air container, oak-barrel ageing). Two theaspirane-oxidation-derived products, dihydrodehydro- β-ionone and 4-hydroxy-7,8-dihydro- β-ionone, are evidenced here for the first time in Gueuze beers. Both compounds have been recently identified in oxidative wines such as Jura Flor-Sherry and Sauternes wines. Another analogy with Jura Flor-Sherry wines was the presence of the nutty/curry odorants sotolon and abhexon, although at lower concentrations. Copyright © 2012 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]