Cantillon Geuze 125: Difference between revisions

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==Description==

Cantillon Gueuze 125 is a gueuze created to celebrate Cantillon's 125th anniversary.

The brewery was inspired by the lambics brewed by their predecessors over a century ago. During the 19th century, it was common for brewers to use more raw wheat in their brews than the 35% used today. This gueuze is a blend of lambic brewed with 50% raw wheat and 50% malted barley.

It was brewed on December 27, 2017 and blended on December 10, 2021.

==History/Side-Notes==

The idea for the recipe came from Raf Meert's book "Lambic Untamed" quoting ratios of wheat different from today's standards in lambic recipes of the 19th century<ref name=lambicuntamed>Raf Meert, book "Lambic. The Untamed Brussels Beer: Origin, Evolution and Future", 2022; quoting a recipe from 1829 in Vrancken, ‘Antwoord’, p. 207 that specifies equal volumes of malt and wheat. It is important to note though that wheat is heavier (about 58% of the total weight in the recipe). </ref>.

As Cantillon was blending until 1938 and the producers they bought from aren't existing anymore, it is impossible to know if Paul Cantillon was buying a lambic similar to this recipe in the very early days, though we know at the time that they used more wheat than nowadays (about 60% of the total volume, for 40% barley). If you have access to notes that could help uncover the recipes used by the producers that supplied them in the early days of the business, please contact the Lambic.info team.

== References ==

[[Brasserie_Cantillon#Beers|← Cantillon]]

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 ==Description==
+Cantillon Gueuze 125 is a gueuze created to celebrate Cantillon's 125th anniversary.
+The brewery was inspired by the lambics brewed by their predecessors over a century ago. During the 19th century, it was common for brewers to use more raw wheat in their brews than the 35% used today. This gueuze is a blend of lambic brewed with 50% raw wheat and 50% malted barley.
+It was brewed on December 27, 2017 and blended on December 10, 2021.
+==History/Side-Notes==
+The idea for the recipe came from Raf Meert's book "Lambic Untamed" quoting ratios of wheat different from today's standards in lambic recipes of the 19th century<ref name=lambicuntamed>Raf Meert, book "Lambic. The Untamed Brussels Beer: Origin, Evolution and Future", 2022; quoting a recipe from 1829 in Vrancken, ‘Antwoord’, p. 207 that specifies equal volumes of malt and wheat. It is important to note though that wheat is heavier (about 58% of the total weight in the recipe). </ref>.
+As Cantillon was blending until 1938 and the producers they bought from aren't existing anymore, it is impossible to know if Paul Cantillon was buying a lambic similar to this recipe in the very early days, though we know at the time that they used more wheat than nowadays (about 60% of the total volume, for 40% barley). If you have access to notes that could help uncover the recipes used by the producers that supplied them in the early days of the business, please contact the Lambic.info team.
+== References ==
+<references />
 [[Brasserie_Cantillon#Beers|← Cantillon]]