Cantillon E Basta: Difference between revisions
No edit summary |
No edit summary |
||
| (2 intermediate revisions by one other user not shown) | |||
| Line 3: | Line 3: | ||
__NOTOC__ | __NOTOC__ | ||
== Description == | == Description == | ||
A collaboration between Fonterenza, Pasta Madre restaurant in Brussels (closed since) and Cantillon. The beer is a blend of | A collaboration between Fonterenza, Pasta Madre restaurant in Brussels (closed since) and Cantillon. The beer is a blend of about 65% of 2 years-old lambic matured with fresh Sangiovese grapes (about 350 L) and 35% lambic fermented with 350 to 400 g / Liter of pomace from three white grape varieties: Malvasia, Trebbiano, and Vermentino (about 200 L). The beers were fermented separately and blended after fermentation. | ||
==Bottle Log== | ==Bottle Log== | ||
| Line 17: | Line 17: | ||
|- | |- | ||
|12/02/2021||Season 20/21||750 mL|| label | |12/02/2021||Season 20/21||750 mL|| label | ||
|- | |||
Latest revision as of 05:52, 13 February 2025
Description
A collaboration between Fonterenza, Pasta Madre restaurant in Brussels (closed since) and Cantillon. The beer is a blend of about 65% of 2 years-old lambic matured with fresh Sangiovese grapes (about 350 L) and 35% lambic fermented with 350 to 400 g / Liter of pomace from three white grape varieties: Malvasia, Trebbiano, and Vermentino (about 200 L). The beers were fermented separately and blended after fermentation.
Bottle Log
| mm/dd/yyyy | Cork Date | Bottle Size | Label / Notes | Image Link | |
|---|---|---|---|---|---|
| 12/02/2021 | Season 20/21 | 750 mL | label |