Cantillon Lambic Vin Jaune: Difference between revisions

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The Stéphane Tissot barrel used by Cantillon was freshly emptied and uncleaned. Two year old lambic was aged for a period of four months before bottling. In the May 30, 2013 Basic Brewing Radio podcast, Jean Van Roy discusses this beer: <ref name=JVRPodcast>[[Brasserie_Cantillon#Podcast|Basic Brewing Radio Podcast, May 30, 2013]]</ref>

: ''Normally we clean the barrels completely, but for some special experiments, we use the barrels unclean. and we did it last year with, it’s an old dream i had, was to find good barrels from ~~vin jaune~~. so ~~vin jaune~~ is this wonderful oxidized wine coming the from the french area, ~~jura~~, so near the swiss border. And like lambic, those wine perform a pellicle to protect the wine from the air present in the barrel. I keep my beer from 3, sometimes 4 years. To receive the name ~~vin jaune~~, so yellow wine, they have to keep their wine during at least 6 years and 6 months, if i remember or 8 months . So my friend ~~stefan tissot~~, a great ~~vin jaune~~ producer, bring last year in ~~february~~, a barrel, fresh emptied and unclean, with some sediment in the bottom. And we finish the barrel so, without cleaning. And the beer is wonderful.''

: ''Normally we clean the barrels completely, but for some special experiments, we use the barrels unclean. and we did it last year with, it’s an old dream i had, was to find good barrels from Vin Jaune. so Vin Jaune is this wonderful oxidized wine coming the from the french area, Jura, so near the swiss border. And like lambic, those wine perform a pellicle to protect the wine from the air present in the barrel. I keep my beer from 3, sometimes 4 years. To receive the name Vin Jaune, so yellow wine, they have to keep their wine during at least 6 years and 6 months, if i remember or 8 months . So my friend Stefan Tissot, a great Vin Jaune producer, bring last year in February, a barrel, fresh emptied and unclean, with some sediment in the bottom. And we finish the barrel so, without cleaning. And the beer is wonderful.''

==Unsubstantiated stories==

@@ Line 10: / Line 10: @@
 The Stéphane Tissot barrel used by Cantillon was freshly emptied and uncleaned. Two year old lambic was aged for a period of four months before bottling. In the May 30, 2013 Basic Brewing Radio podcast, Jean Van Roy discusses this beer: <ref name=JVRPodcast>[[Brasserie_Cantillon#Podcast|Basic Brewing Radio Podcast, May 30, 2013]]</ref>
-: ''Normally we clean the barrels completely, but for some special experiments, we use the barrels unclean.  and we did it last year with, it’s an old dream i had, was to find good barrels from vin jaune.  so vin jaune is this wonderful oxidized wine coming the from the french area, jura, so near the swiss border. And like lambic, those wine perform a pellicle to protect the wine from the air present in the barrel.  I keep my beer from 3, sometimes 4 years.  To receive the name vin jaune, so yellow wine, they have to keep their wine during at least 6 years and 6 months, if i remember or 8 months . So my friend stefan tissot, a great vin jaune producer, bring last year in february, a barrel, fresh emptied and unclean, with some sediment in the bottom.  And we finish the barrel so, without cleaning.  And the beer is wonderful.''
+: ''Normally we clean the barrels completely, but for some special experiments, we use the barrels unclean.  and we did it last year with, it’s an old dream i had, was to find good barrels from Vin Jaune.  so Vin Jaune is this wonderful oxidized wine coming the from the french area, Jura, so near the swiss border. And like lambic, those wine perform a pellicle to protect the wine from the air present in the barrel.  I keep my beer from 3, sometimes 4 years.  To receive the name Vin Jaune, so yellow wine, they have to keep their wine during at least 6 years and 6 months, if i remember or 8 months . So my friend Stefan Tissot, a great Vin Jaune producer, bring last year in February, a barrel, fresh emptied and unclean, with some sediment in the bottom.  And we finish the barrel so, without cleaning.  And the beer is wonderful.''
 ==Unsubstantiated stories==