Cantillon Geuze 125 - Revision history

Gaël: /* Description */

2025-11-18T19:44:51Z

Description

← Older revision		Revision as of 19:44, 18 November 2025
Line 4:		Line 4:
	Cantillon Gueuze 125 is a gueuze created to celebrate Cantillon's 125th anniversary.		Cantillon Gueuze 125 is a gueuze created to celebrate Cantillon's 125th anniversary.

	The brewery was inspired by the lambics brewed by their ~~ancestors more than~~ 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.		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.		It was brewed on December 27, 2017 and blended on December 10, 2021.

Gaël: /* History/Side-Notes */

2025-11-18T19:43:30Z

History/Side-Notes

← Older revision		Revision as of 19:43, 18 November 2025
Line 12:		Line 12:
	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>.		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 ==		== References ==

Gaël at 19:42, 18 November 2025

2025-11-18T19:42:14Z

← Older revision		Revision as of 19:42, 18 November 2025
Line 13:		Line 13:

	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. 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]]		[[Brasserie_Cantillon#Beers\|← Cantillon]]

Gaël: /* History/Side-Notes */

2025-11-18T19:41:40Z

History/Side-Notes

← Older revision		Revision as of 19:41, 18 November 2025
Line 10:		Line 10:
	==History/Side-Notes==		==History/Side-Notes==

	~~TBC~~		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.


	[[Brasserie_Cantillon#Beers\|← Cantillon]]		[[Brasserie_Cantillon#Beers\|← Cantillon]]

Gaël at 09:25, 18 November 2025

2025-11-18T09:25:16Z

← Older revision		Revision as of 09:25, 18 November 2025
Line 2:		Line 2:

	==Description==		==Description==
	~~We were~~ inspired by the lambics brewed by ~~our~~ ancestors more than a century ago ~~to make our 125th anniversary gueuze~~. During the 19th century, it was common for brewers to use more raw wheat in their brews than the 35% ~~we use~~ 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.		Cantillon Gueuze 125 is a gueuze created to celebrate Cantillon's 125th anniversary.

			The brewery was inspired by the lambics brewed by their ancestors more than 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==

			TBC


	[[Brasserie_Cantillon#Beers\|← Cantillon]]		[[Brasserie_Cantillon#Beers\|← Cantillon]]

Matthew: /* Description */

2025-11-17T20:31:24Z

Description

← Older revision		Revision as of 20:31, 17 November 2025
Line 2:		Line 2:

	==Description==		==Description==
			We were inspired by the lambics brewed by our ancestors more than a century ago to make our 125th anniversary gueuze. During the 19th century, it was common for brewers to use more raw wheat in their brews than the 35% we use 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.

	[[Brasserie_Cantillon#Beers\|← Cantillon]]		[[Brasserie_Cantillon#Beers\|← Cantillon]]

Matthew: Created page with "← Cantillon ==Description== ← Cantillon"

2025-11-17T20:26:55Z

Created page with "← Cantillon ==Description== ← Cantillon"

New page

[[Brasserie_Cantillon#Beers|← Cantillon]]

==Description==

[[Brasserie_Cantillon#Beers|← Cantillon]]