When did artificially sweetened lambic/gueuze become popular in Europe?

The popularity of artificially sweetened lambic and gueuze in Europe gained traction in the 1960s primarily due to changing consumer preferences and the commercialization of beer production. This period marked a significant shift as breweries began to adapt to the demands for sweeter, more approachable flavors in beer.

As beer culture evolved, particularly with the rise of more accessible and mainstream beverages, brewers sought to appeal to a wider audience, which often leaned towards sweeter tastes. This trend was part of a broader phenomenon in the 1960s where many traditional styles underwent modernization to cater to changing tastes. The marketing of sweeter lambics and gueuze also coincided with the growing popularity of fruit-flavored beers, reinforcing consumer interest in these styles.

The 1960s also saw a revival in the appreciation for traditional Belgian brewing techniques, but with a twist, which included the introduction of artificial sweeteners that could enhance flavor profiles without the complexities of traditional brewing methods. This adaptation played a crucial role in the mainstream acceptance of lambic and gueuze among a larger demographic.