Cantillon Lambic Vin Jaune: Difference between revisions
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==Initial Experiments== | ==Initial Experiments== | ||
Between the 2011- | Between the 2011-12 and the 2012-13 brewing seasons, Cantillon received freshly emptied and uncleaned Vin Jaune barrels from Stephane Tissot in France. 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 wines 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 Stephane 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 wines 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 Stephane 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.'' | ||