Cantillon Geuze 125: Difference between revisions

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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. 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.

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 ==

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 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. 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.
+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 ==