Cantillon Sophia Lambic: Difference between revisions

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In April of 2018, Cantillon noted the following for the first "official" batch: "The Greco di Tufo we received comes from a six-month long pellicular maceration (the skin of the grapes stays in contact with the liquid rather than being removed) in an amphora. The grapes are then pressed to fully extract their liquid - and we are lucky enough to receive the dry residue, which has now been added to barrels and topped with a blend of 2 and 3-year-old lambics here at the brewery. We’ve called the beer Sophia Lambic to pay homage to the wine originally produced by our friends."

It is worth noting that since the maceration time at Cantina Giardino is always different depending of the evolution of the wine must, it also means that the profile of the ~~pommace~~ sent to the brewery can be different because of a different extraction level, which leads to different maceration lenghts at Cantillon as well, in order to maintain a level of consistancy on the overall profile of the different batches. It also means that the brewery gets the grape ~~pommace~~ at different moments in time for each batch, which explains why this beer can be bottled many months apart on different years.

It is worth noting that since the maceration time at Cantina Giardino is always different depending of the evolution of the wine must, it also means that the profile of the pomace sent to the brewery can be different because of a different extraction level, which leads to different maceration lenghts at Cantillon as well, in order to maintain a level of consistancy on the overall profile of the different batches. It also means that the brewery gets the grape pomace at different moments in time for each batch, which explains why this beer can be bottled many months apart on different years.

==Bottle Log==

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 In April of 2018, Cantillon noted the following for the first "official" batch: "The Greco di Tufo we received comes from a six-month long pellicular maceration (the skin of the grapes stays in contact with the liquid rather than being removed) in an amphora. The grapes are then pressed to fully extract their liquid - and we are lucky enough to receive the dry residue, which has now been added to barrels and topped with a blend of 2 and 3-year-old lambics here at the brewery. We’ve called the beer Sophia Lambic to pay homage to the wine originally produced by our friends."
-It is worth noting that since the maceration time at Cantina Giardino is always different depending of the evolution of the wine must, it also means that the profile of the pommace sent to the brewery can be different because of a different extraction level, which leads to different maceration lenghts at Cantillon as well, in order to maintain a level of consistancy on the overall profile of the different batches. It also means that the brewery gets the grape pommace at different moments in time for each batch, which explains why this beer can be bottled many months apart on different years.
+It is worth noting that since the maceration time at Cantina Giardino is always different depending of the evolution of the wine must, it also means that the profile of the pomace sent to the brewery can be different because of a different extraction level, which leads to different maceration lenghts at Cantillon as well, in order to maintain a level of consistancy on the overall profile of the different batches. It also means that the brewery gets the grape pomace at different moments in time for each batch, which explains why this beer can be bottled many months apart on different years.
 ==Bottle Log==