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In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels. Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora were covered in cloth, and later corked sealed for extended fermentation. <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>

The blogAn Italian restaurant owner, Embrace the FunkGabrio Bini, did once insisted that Jean try a Q&A typical Italian wine aged in clay amphorae which lead to this initial experiment. Based in his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with Jean Van Roy after wort during the announcement 19th brewing session of this beerSeason O taking place on January 26, 2012. The full details can be found here: http://embracethefunkwort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018.com/2012/01/27/cantillon-amphoras-aka-when-jean-experiments-we-all-win/

While this beer was bottled<center>{| class="wikitable" border="1" style="text-align: center; "|-! Bottle date (mm/dd/yyyy)! Cork Date! Bottle Size! Label / Notes|-|02/07/2013||2013||750mL||Yellow label on wide, specific brown bottle information is unknown|}</center> ==Photos==<gallery>File:Cantillon Amphora Lambic. jpgFile:Cantillon Amphorae 1.jpgFile:Cantillon Amphorae 2.jpgFile:Cantillon Amphorae 3.jpgFile:Cantillon Amphorae 4.jpgFile:Cantillon Amphorae 5.jpgFile:Cantillon Amphorae 6.jpg [[Brasserie Cantillon#Beers|← Cantillon]]  Bottles were not released for public consumption or sale at the brewery.