Cantillon

Zwanze Day 2018

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Zwanze Day is a worldwide event in which Cantillon releases a new, limited lambic to the huddled masses, yearning to be drunk. The event spans many countries and is limited to 70 or so bars, worldwide. I attended the 2016 festivities at Monk’s Cafe in Philly and was dutifully impressed with that year’s Raspberry/Blueberry entry into the Zwanze canon. It’s always a crowded event and some people get there very early and wait in line. If it means getting a table, that’s a very good thing indeed and fortunately for me, I had some friends who decided to line up early and had an extra seat at their table.

Along with the Zwanze entry, which isn’t tapped until later in the day, Monk’s pulls out all the stops, with a whole assortment of other Cantillon lambics available. It was quite the rainbow:

Taste the rainbow... of Cantillon

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A few of these were even new to me, which is always nice. Nath is made with macerated rhubarb in 2 year old lambic, and it provides a nice little bump in the tartness and funk profile of your typical Cantillon (I didn’t take formal tasting notes, so I’ll leave it at that – it was excellent).

Cantillon 20 Ans D'Amitié

The other new to me lambic was 20 Ans D’Amitié, a blend of Rhubarb and Raspberry lambics (so Nath and Rosé de Gambrinus?) that was produced for the 20th Anniversary of Monk’s Cafe in 2017. As you might expect, it’s delightful.

And of course, there were a whole slew of other Cantillons that we all know are fantastic, like the Kriek (still my favorite, to be honest!), Rosé de Gambrinus, Grand Cru Broucsella, the Classic Gueuze, and Vigneronne.

Zwanze 2018

Finally, there was Zwanze 2018 Manneken Pise. If you’re interested in lambic, you’ve no doubt discovered that it’s damn near impossible to track down Cantillon lambic. Even ordering direct from Belgium (with it’s absurd shipping prices) isn’t a particularly viable option anymore. Back in 2015, Cantillion acquired a new building across the street from their current location. Over the next few years, they increased production and had to source a whole slew of new barrels to age their lambic. Enter three particular sets of barrels that stood out: those that had previously held Sangiovese, Amarone, and Chianti. Ah, the wine of my people! Anyway, Zwanze 2018 is a blend of lambic that had been aged in those three types of barrels. And it’s quite nice, adding a noticeable but distinct vinous character to the typically oaky, tart, and funky Cantillon lambic base. Some subtle fruit notes and a nice, light, tannic dryness make this a somewhat unique experience. Again, I didn’t take formal tasting notes, but they’re normally pretty boring and ultimately, yeah, it’s a big shock that Cantillon produced a good lambic. Stop the presses.

So yes, another successful Zwanze day under my belt. Well worth checking out if you have a Zwanze venue near you. I’d be curious to see what it would be like at a less crowded venue, but it’s hard to turn down an afternoon at Monk’s (and if you somehow manage to snag a table, many of the issues with the crowd are minimized!) Anywho, now that Cantillion has increased capacity, here’s to hoping we see a little more of their stuff making its way into our hands… And maybe I won’t wait a month to post something about it next time.

(Many thanks to Kaedrin friend Dana for taking/sharing that fancy picture with all the beers lined up.)

Zwanze Day 2016

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Zwanze is a French word that roughly translates as “Humor typical of Brussels” and each year, Brussels-based Cantillon releases a beer of that name in a special worldwide event. As you might expect from the name, the beers tend to incorporate experimental ingredients or unconventional takes on their classical lambic style. In 2016, only 50 or so different bars throughout the world could hold a Zwanze Day celebration and as luck would have it, one was Monk’s Cafe in Philly.

Monks Cafe Neon Sign

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Of course, the occasion also marks an excuse to tap lots of other rare and interesting beers, including four other Cantillon lambics. Monk’s also held a truly astouding raffle and sells a limited amount of Cantillon bottles to-go. It’s an all cash event and proceeds go to a good cause, this year being Fair Food. I wasn’t sure if I’d be up to making the trek into the city and braving the crowds, but during dinner on the preceding night I cracked open a fortune cookie and saw this:

Fortune Cookies Never Lie

So I strapped my big boy pants on (ugh, I had to wear pants too, it was the worst), hopped on a train, and got in line a couple hours early. And if you think that’s crazy, some people had been waiting in line since 8 pm the previous night (around the time I was elbow deep into some Chinese food).

The Loon

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It was a bit of a madhouse and crowds aren’t really my thing, but I managed to stay sane with the help of some Cantillon Mamouche (a lambic made with elderflowers that originated as Zwanze 2009, but they liked it so much they kept making it), fresh Kriek (which is a super jammy cherry bomb and very different with some age on it – either way, it’s awesome), Gueuze (always a delight), and what I believe was Iris Grand Cru (which is Iris sans the dry-hopping and unblended to keep carbonation minimal – interesting to try, but I’m not overly fond of still beer.)

Two for one - Cantillon Gueuze and Kriek

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The event started at noon, but they weren’t tapping Zwanze until 3 pm, so I also got to dip into some other interesting beers, including a pair beers cellared since 2010. Russian River Supplication is one of my favorite beers and with 6 years on it, it still holds up pretty well. A little oxidation and perhaps a bit mellower than fresh, it also had a beautiful vinous fruit character that worked great. Lost Abbey Red Poppy from 2010 has also held up very well, retaining a surprising amount of cherry character.

Eventually, the crowd had swelled to bursting levels and Zwanze was poured. This year’s edition is a throwback to Cantillon’s old-school Framboise (i.e. pre-Rosé De Gambrinus, which is made with 100% Rasberries). As Jean van Roy explains: “When we used raspberries from Belgium, the taste was nice, but the color was not so beautiful. It was a bit old rose. To get a bit more color to the beer, we blended the raspberry beer with 25 percent of cherry Lambic and a bit of vanilla.” For Zwanze, Jean switched things up a bit, producing a blend of 82% raspberry lambic with 18% blueberry lambic and .05% vanilla added.

Cantillon Zwanze 2016

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And it’s delicious. Best nose of anything I had all day, complex fruit, hints of funk and oak. Taste follows the nose and the mouthfeel was a bit undercarbed (but nowhere near still, like the Iris was). It was great and with a little age and some extra carbonation, I feel like it could get even better (I don’t think they sold any bottles to go anywhere, even at the brewery, but I would hope they kept some in reserve – would love to try some in a year’s time to see how it held up). I wish I got a bigger pour, but I’m glad so many other people were able to get a taste.

All in all, a very exciting event. I’m really glad I went but truth be told, big crowds aren’t really my thing so I’m not sure if I’d go again. I’m reliably informed that some other venues weren’t nearly as crowded, so perhaps that’s the ticket. Only time will tell! Until then, I’m sure I can occupy myself with lots of other great beer, perhaps with Monk’s Cafe’s help!

Jean van Roy at Monk’s Cafe

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In what appeared to be a last minute decision, Cantillon brewer Jean van Roy stopped in at Philly institution Monk’s Cafe, and with his arrival came a goodly amount of his prized lambic. In a fortuitous turn, Monk’s owner, Tom Peters, also dipped into his cellar for a couple of really special beers. Jean Hummler of Brussels’ famous Moeder lambic bars was also visiting and helping decant bottles with the staff. Because of the hasty announcement, the crowds were not completely insane (though the place was still pretty stuffed) and most of us got a taste of even the rarest stuff that was pouring. Everything except the Kriek was being decanted from bottles in 4-6 ounce pours, and as per usual, the staff was professional and courteous.

Naturally, I got some stuff I’d had before, like the Classic Gueuze (excellent as always), Vigneronne (even better than I remembered!), Iris (not as spectacular as the last one I had), and Kriek (on tap, and much more jammy and fruity than I remember from the bottle). New to me was the Cantillon Mamouche, a lambic with elderflowers added (it was originally Zwanze 2009, but they liked it so much they made it a recurring specialty), it was naturally quite nice. I liked it better than most of the above, though I didn’t take detailed notes.

Jean van Roy and moi

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Jean was hanging out with the crowd, answering questions, posing for photographs, and being generally personable. I don’t normally go in for this sort of thing, but I grabbed a picture with the guy too. He was a good sport. I didn’t get a chance to talk with him that much, but I was listening in to a few conversations. Stuff I remember had to do with his use of an abnormally long brewday (starting at 7 or 8 in the morning, ending at 5-6) and that he has a lot of respect for what some of the American breweries are doing. He spoke a lot about Allagash and their coolship program, saying that their first batch was ok, but that each successive batch was getting better and better because spontaneous fermentation relies a lot more on the environment than just regular innoculation. He also mentioned Jester King and Hill Farmstead as brewers who knew their stuff, as if we didn’t already know. I was going to ask him about how the Cantillon expansion is going, but didn’t get a chance because he was called over to the bar to open those special bottles.

2000 Cantillon Fou Foune

2000 vintage Fou Foune

First up was Fou Foune, a pretty special beer in any scenario, but then add in the fact that these bottles were from the year 2000 and jaws were dropping all over the room (even Tom Peters didn’t realize how old they were until he opened the bottle and saw the date on the cork). Pours of this were slightly smaller since there were only 5 bottles available, but a pretty large proportion of folks got a glass (and those that didn’t generally got to take a sip of someone else, as everyone was being generous). It was supremely funky, wonderful nose, lots of earth and almost cheese rind character, a little fruit. Taste wasn’t quite as funky, but had a very Gueuze-like feel to it, but with hints of oak and tart fruit (not identifiable as peach, for sure). Nothing at all like the nimble, light, and airy fresh Fou Foune, but pretty spectacular in its own right. It’s nice to take down a teenager, and it feels well worth the experiment of aging a lambic for absurd amounts of time like this.

Cantillon LH12

Cantillon LH12

Finally, another true rarity, Cantillon LH12, an unblended lambic aged in a Cognac barrel. Yes, singular, they only made one barrel of this stuff, meaning that there were fewer than 400 bottles in existence back in 2010 when they bottled this. Who knows how many are left right now?! As an unblended lambic, this pours almost still. Given my extreme sensitivity to carbonation issues, I was a little worried, but it turned out to be pretty fantastic. As van Roy noted when he introduced it, “This beer is very, very fine, you have to compare it more to a wine than a beer.” And he’s dead on, this felt very vinous, a little funk and oak, but that vinous fruit carries the day. Supposedly Cantillon 50°N-4°E incorporates something similar (cognac barrel aged lambic) into its blend, though that’s another rarity I’ve never glimpsed.

This was a pretty fabulous night of drinking and proves that you would do well to monitor Monk’s Cafe’s events page (actually, Framboise For a Cure is coming up in a week or so, I may need to head back there!) Tick another two off the infamous White Whale list. A few more and I’ll be completely insufferable.

Various and Sundry

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Astute readers will note that the grand majority of reviews here are for beers that I drink at home. This is not to say that I don’t visit any local drinking establishments, just that I’m usually with other people and I don’t want to be that dork who ignores his friends to write obsessive tasting notes. However, I do take my fair share of pictures and maybe check in to Untappd or somesuch. So I do have a fair amount of beer porn in my picture repository that doesn’t really see the light of day. Until now! Enjoy these pictures and muddled recounting of various and sundry beers I’ve had recently, including a rather epic Birthday lineup. In fact, let’s start there. It all started, naturally, at Tired Hands:

Tired Hands Cant Keep Up 8

Tired Hands is a small but very popular operation, so every once in a while, especially on weekends, they sell through more beer than is ready. At that point, Jean dips into the cellar and blends up a stopgap, often using some proportion of barrel aged awesome. The resulting beers are called Can’t Keep Up, and this was the 8th installment in the series, made with beer from one of Christian Zellersfield’s barrels (if he really exists). And my oh my, it was spectacular. Perhaps not quite Parageusia levels awesome, but for a beer that was whipped together under duress, it was rather spectacular. Speaking of spectacular, the other highlight of Tired Hands that day was a Citra IPA called Psychic Facelift. It turns out that I’d already visited Tired Hands earlier in the week and loved this, indeed, I even housed a growler of the stuff.

Tired Hands Psychic Facelift

It seems like Tired Hands always has great IPAs on tap, but this wan was exceptional even for them. Huge, juicy citrus character, absolutely quaffable stuff. Just superb. It’s rare that I drink the same beer more than twice in short succession these days, and I think I had about 2 liters in the course of a couple days (I totally should have filled the larger growler, but hindsight is 20/20). Anywho, after some time there, we headed over to Teresa’s Cafe (a few miles down the road) for some more substantial food and, of course, great beer. I had a Pliny the Elder, because how can you ignore that when it’s on tap? Then my friends proved adventurous and generous, and we went in on a bottle of Cantillon Iris:

Cantillon Iris

It was fantastic, great balance between funk, sourness, and oak, really beautiful beer. And you can’t beat the full pomp and circumstance, what with the proper glassware and pouring basket thingy… I had a few other beers, and they were all good, but I had a great birthday.

Some more random beer porn:

Double Sunshine

I guess I could have put up some Double Sunshine for trade, but I just couldn’t handle having these in my fridge. I had to drink them.

Flying Dog Single Hop Imperial IPA Citra

It’s no Double Sunshine, but I was very pleasantly surprised at how much I enjoyed this Flying Dog Single Hop Imperial IPA (Citra). I usually don’t enjoy IPAs when they get into the 10% ABV range, but this was extremely well balanced between sweet and bitter, and it had that great Citra hop character, tropical fruits, floral notes, and even a bit of herbal goodness. I’ve always enjoyed Citra-based beers, but I think I’m starting to really crave the stuff, which is going to be dangerous.

Bulldog Top Banana

This was from a long time ago, but it was another surprise, ordered totally at random one night. It’s Bullfrog Top Banana, and it was a really solid saison made with bananas. I know that sounds a bit gimmicky and it’s not one of those crazy funkified saisons either, but the banana fit seamlessly into their standard saison yeast profile, and it was an absolutely refreshing and tasty brew. Worth checking out if you see it. I should checkout this PA brewery sometime, perhaps go to a bottle release or something. Time will tell.

And that just about covers it. I hope you’ve enjoyed this rather lame stroll down beer lane. Until next time!

Framboise For A Cure

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Every year, the fine folks at Russian River host a month long fundraiser for breast cancer awareness, with the centerpiece being Framboise For A Cure, a sour blonde ale comprised of 80% Temptation and 20% of something called Sonambic, a new beer they’ve been working on using a traditional Coolship (just like them official lambic makers). The blend is then aged in Chardonnay barrels with fresh raspberries. It sounds heavenly, no?

Fortunately for me, the owner of Philly institution Monk’s Cafe, Tom Peters, is good friends with the folks at Russian River and every year, they host a fundraiser of their own. They even release a small amount of bottles, which, alas, I was not able to secure because I’m lazy and didn’t get there until a little after opening. However, I was still fortunate enough to get a taste on tap (and I also picked up another bottle that will no doubt be making an appearance on the blog sometime soon), so let’s get going:

Russian River Framboise For A Cure

Russian River Framboise For A Cure – Bright ruby red color (so many robey tones, you guys), almost no head, though a cap of pinkish hued stuff sticks around so maybe it was just the initial pour or something. Smells of funk, oak, and twangy raspberry. Taste hits that raspberry sweetness up front, oak kicking in towards the middle, with a sourness also coming to the fore in the middle and lasting through the finish, where that raspberry returns and everything ties together. Mouthfeel is well carbonated, crisp and sharp, a little sticky in the finish. Overall, this is a superb, well balanced, complex sour. A

Beer Nerd Details: 6.5% ABV on tap. Drank out of a goblet on 10/19/13.

Because Monk’s is awesome, they were also pouring some other limited gems that I couldn’t resist… it’s for a cure people! And not to go all dudebro on you, but I like breasts. Sue me.

Cantillon Vigneronne

Cantillon Vigneronne – This is a lambic made with hand-picked muscat grapes, and it’s apparently one of the rarer varieties due to the scarcity of grapes (not to mention Cantillon’s general capacity issues). Pours a clear gold color, again with the no head. Smells like a gueuze, taste has a vinous character matched with gueuze-like oak and biting sourness. It is, perhaps, not quite as powerful as a full gueuze, presumably the influence of the grapes. Mouthfeel has a snap to it, well carbonated, just a bit of stickiness in the finish… Overall, I think drinking these two beers back to back pretty much obliterated my palate, but it was totally worth it, and this was clearly another winner from Cantillon. A-

Beer Nerd Details: 5% ABV on tap. Drank out of a goblet on 10/19/13.

Not bad for a lowly Saturday afternoon. I’m going to have to find a way to drag myself out of bed earlier next year and maybe snag a bottle. In any case, I was quite happy to try it on tap and as I mentioned, I managed to snag a bottle of something pretty special, so it was a good day, is what I’m saying.

Cantillon Saint Lamvinus

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Earlier this year, I got fed up with coming up empty on Cantillon hunts, and in a moment of weakness (or strength, if you prefer) I broke down and ordered several bottles straight from the source. I got some of the “normal” varieties, but was also quite pleased to have snagged a Saint Lamvinus and decided to save the best for last. Along the way, I unexpectedly stumbled onto a bottle of Fou’ Foune, and I’m really glad I had these two beers in relatively close proximity because they share a lot of character, while still being distinct. Now, for whatever reason, Fou’ Foune is hyped to high heaven (even for a Loon), while Saint Lamvinus is merely a prized masterpiece.

If the opinions of a bunch of strangers on the internet are to be believed, these two beers are either of identical quality (both being rated 3.98), or the Fou’ Foune is slightly better than its saintly brother (4.62 vs 4.51, which are both obscenely high). They both seem to be pretty rare, though maybe Fou’ Foune is moreso. They are both exceptional beers and are very reminiscent of each other. Maybe people like apricots more than grapes, eh? Or, you know, who cares? It’s great beer, I’m just going to drink it.

So this is made with merlot and cabernet-franc grapes which are soaked in Bordeaux barrels containing two to three years old lambic. Typical lambics are blended with “young” lambic to ensure the bottle conditioning generates enough carbonation, but the Saint Lamvinous is unblended. In place of young lambic, Cantillon sez they ensure carbonation in the bottle through the “addition of a liquor which starts the fermentation”. I suppose we could get into a whole wine versus beer thing at this point, but ultimately, Cantillon is doing its own thing, and they’re doing it very well:

Cantillon Saint Lamvinus

Cantillon Saint Lamvinus – Pours a deep ruby color with a finger or two of lightly pink, dense head. Smells of musty funk, oak, cherry, and grapes. Taste is sweet, with the grapes coming through, but not quite reaching Welches levels, if you know what I mean. The funk and light oak presence give it a nice kick that prevents it from being too fruity or too vinous. A nice tart sourness pervades the taste, escalating at the start, peaking in the middle and fading through the finish. Vinegar, cherries, grapes, tart sourness, funk, oak, this is very complex but well integrated. Mouthfeel is lightly bodied, crisp, and dry in the finish. Compulsively drinkable, a little lighter than expected, but still very nice. Overall, this is amazing stuff, easily the equal of Fou’ Foune and again, it was a very similar experience, with the major difference being the fruit used… A

Beer Nerd Details: 5% ABV bottled (750 ml capped and corked). Drank out of a flute glass on 8/24/13. Bottled 21 November 2012. Best before November 2022.

I’ve stashed away a bottle or two of duplicates, but have otherwise run out of new Loons. I will, of course, be scouring the earth to get my hands on more (including a potential Iris sighting), so I’m sure you’ll see more Cantillon soon.

Cantillon Fou’ Foune

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I’m not generally one for the pomp and circumstance of serving beer. Maybe it’s just because the most elaborate process I’ve seen is the ridiculous 9 step ritual for serving Stella Artois. That’s a lot of work for very little payoff, if you ask me. So anyway, whilst perusing the beer menu at a local establishment, I spied some of that prized Cantillon Fou’ Foune and went in on a bottle with some friends. Now we all know Cantillon’s stellar reputation, but the hype surrounding this particular loon (a lambic made with apricots) goes well beyond even that. It cost a pretty penny too, but that’s softened somewhat by splitting the bottle (that being said, if you can find it, ordering direct from Belgium and paying the obscene shipping would probably work out to a similar price) and we were pretty happy to ritualize the tasting of this stuff.

Our original plan was to take it home and enjoy there, but the bar requires the bottle to be opened on the premises, as they’ve apparently run into douchebags who would buy bottles from them, then turn around and sell them online for a stiff markup. This is a topic I’ve bludgeoned to death before, so I’ll leave it at that. But one advantage to having it at the bar was that pomp and circumstance. Check out the proper brewery glassware and that swanky lambic serving basket:

Cantillon Fou Foune

But as with the likes of Stella, ritual sez nothing about what’s in the bottle, so let’s find out if this khaki whale lives up to the hype:

Cantillon Fou’ Foune – Pours a very pretty golden color. Nose is pure apricot and musty funk. Very nice. Taste has that beautiful oak aged character, with a big fruity, tart pop, moderate sourness. Intense and complex, but very well balanced. Mouthfeel is very well carbonated, crisp, a little acidic, some vinegar, perfect proportions. Overall, superb, delicious, would drink again (for the sarcasm impaired, this means that I’ll be scouring the earth to find more bottles). A

Beer Nerd Details: 5% ABV bottled (750 ml capped and corked). Served from a lambic basket to a Cantillon flute.

I would have taken better notes, but then, I was trying to be social and felt bad enough scribbling in shorthand into my phone for a minute. Anywho, it’s been a pretty fantastic few weeks here at Kaedrin. Things will likely not remain so exciting, but stay tuned, there’s lots of fantastic beer on deck here at Kaedrin HQ, and a potential Vermont trip in the near future may result in more fun.

Cantillon Cuvée St-Gilloise

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In 2004, head Cantillon brewer Jean Van Roy was supes excited that his hometown football (that’s soccer to us Yanks) team won a championship, so he cracked some barrels of 2 year old lambic, dry hopped it for good measure, then bottled his Cuvée des Champions! Sadly, it seems that Brussels’ soccer club Union St. Gilles has since fallen on hard times, to the point where a disgusted1 Jean Van Roy decided that “he could not in good conscience dedicate the beer to ‘Champions.'” As such, the beer is now named a less celebratory Cuvée St-Gilloise2.

It’s labeled a Gueuze, but it’s not really a blend of younger and older beers, just that swanky 2 year old stuff. This makes me wonder why the “Cuvée” moniker, though I suppose there’s still blending of different barrels going on here. As for the dry-hopping, RateBeer sez they used Styrian Goldings, but this guy sez they changed to Hallertau. It’s an interesting and uncommon tweak for lambics, but I don’t think either hop variety would tweak American hopheads all that much and this bottle is pretty old, so I’m sure the aroma has faded considerably. Not that I’m complaining, as this was still rather awesome.

Cantillon Cuvee St-Gilloise

Cantillon Cuvée St-Gilloise (AKA Cuvée Des Champions) – Pours a bright golden yellow color with a couple fingers of bubbly white head. Smells of funky, lightly earthy Brett, with lots of fruity notes, lemony, almost more like a funky saison than guezue. Taste is bright and fruity, lemony, nice subtle oak character (which opens up a little more as it warms), with a well matched sourness emerging quickly, bringing that guezue character big time. Mouthfeel is light, crisp, and refreshing, a little thinner than some other gueuzes, but not in a bad way, and it’s highly drinkable too. Overall, this is great, why do I need to rate these? They’re all so damn good. A-

Beer Nerd Details: 5% ABV bottled (750 ml capped and corked). Drank out of a Tired Hands glass on 6/28/13. Bottled 12 November 2012. Best before November 2022.

Danger: lambic reserves have reached critical levels. Only one or two left. Fortunately, I’ve got a line on some (probably not Cantillon though) that I might be able to grab next week. Fingers crossed. Also worth noting that I’ve saved the supposed best for last, but you’ll just have to wait a couple weeks to read about that sucker.

1 – As a Philadelphia sports fan, my notions of sport fandom are probably much different than Jean Van Roy’s, to the point where he would probably describe “disgusted” as an exaggeration. In Philly, such a description would be much more vivid and colorful, involving expletives and threats of violence, so I find “disgusted” to be a decent compromise.

2 – But on the other hand, he’s still dedicating a beer to his hometown team – so he’s no bandwagon fan either.

Cantillon Rosé De Gambrinus

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Made in pretty much the same fashion as the Kriek, but with raspberries instead of cherries. Named Rosé because of the color, but dedicated to Gambrinus instead of Bacchus. Gambrinus is a legendary king of Flanders, and an unofficial patron saint of brewing (the official honor belongs to Saint Arnold). He’s also apparently getting a lapdance on the label of this beer. Good for him.

Cantillon Rosé De Gambrinus

Cantillon Rosé De Gambrinus – Pours a clear, bright red/amber color, so many robey tones, with a finger of fizzy pink head. Smells of raspberries and oak, with that lactic twang tweaking my nose for good measure. Taste hits with oak and sweet raspberries, with a fruity, tartness hitting in the middle and intensifying into a puckering, sour finish. The oak character is really well developed here, almost as prominent as the raspberries. Mouthfeel is well carbonated, crisp, medium bodied with a richness I associate with the oak, and pretty darn refreshing. Overall, another winner from Cantillon. I still might prefer the Kriek, but I think that’s just because I like cherries better than raspberries! A-

Beer Nerd Details: 5% ABV bottled (375 ml capped and corked). Drank out of a Cantillon Gueuze tumbler on 5/31/13. Bottled 12 October 2011.

And the hits from Cantillon just keep coming. A couple more in the pipeline, too. Very exciting.

Cantillon Gueuze

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What a good way to start the weekend. After a long week at work, coming home to a bottle of Cantillon makes me want to pump my fist triumphantly like Judd Nelson. Don’t you forget about me.

What? Oh yeah, beer. So this is Cantillon’s straight up organic Gueuze. You know the drill: a blend of various ages of oak barrel conditioned lambic (usually involving 1, 2, and 3 year old spontaneously fermented beer). Cantillon sez this beer represents half of the production of the brewery and that when cellared properly (i.e. not how I do it!) it will still have “an exceptional taste and flavour after 20 years.” Hard to believe that anyone can hold on to a bottle for that long, as this is classic stuff:

Cantillon Gueuze 100% Lambic-Bio

Cantillon Gueuze 100% Lambic Bio – Pours a cloudy golden yellow color with a finger of tight white head and good retention. Smells of musty funk, yeast, a little oak, that twang that indicates sourness. Taste starts sweet, with some yeasty funk and spice hitting in the middle, followed by oak and a nice tart sourness intensifying through the finish. Mouthfeel is medium bodied, smooth, some pleasant acidity that intensifies through the finish. Plenty of carbonation, a little more than 3F, but not as much as Tilquin. Overall, a fantastic, well balanced beer, not quite the revelation that the kriek was, but definitely on par with the best Gueuzes I’ve had. A-

Beer Nerd Details: 5% ABV bottled (375 ml capped and corked). Drank out of an entirely too big Tired Hands glass on 5/10/13. Label sez: Bottled 3 December 2012.

I have a 750 of this in my cellar, but I can guarantee it won’t last 20 years. Probably not even within an order of magnitude. Glad I’m starting with the simple stuff though. Not sure how much of a difference there is between this “Bio” stuff and the regular Classic Gueuze, but it’s still damn good. Anywho, I get the feeling minds will be blown as I start to branch out into their fancier offerings. Stay tuned.