Cantillon Amphora Lambic: Difference between revisions
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[[Brasserie Cantillon|← Cantillon]] | [[Brasserie Cantillon#Beers|← Cantillon]] | ||
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== Description == | == Description == | ||
In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in amphorae, as opposed to barrels. Based on this experience, he began an experiment, soaking twelve 200 L amphorae in water and then filling them with lambic on January 26, 2012. During primary fermentation, the amphorae were covered in cloth, and later sealed for extended fermentation. <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref> | |||
== History / Other Notes == | == History / Other Notes == | ||
An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based on his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Yet, Jean Van Roy thinks there is hope through ageing. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served during Zwanze Day 2014 in Brussels, as well as on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018. As of 2025, JVR thinks it could only be a few years away from reaching its potential. <ref name=JVR25>Jean Van Roy, interviews with Gael from lambic.info, November 2025</ref> | |||
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==Bottle Log== | ==Bottle Log== | ||
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! Bottle Size | ! Bottle Size | ||
! Label / Notes | ! Label / Notes | ||
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| | |02/07/2013||2013||750 mL||Yellow label on wide, brown bottle | ||
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== | ==Photos== | ||
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File:Cantillon Amphora Lambic.jpg | |||
File:Cantillon Amphorae 1.jpg | |||
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[[Brasserie Cantillon|← Cantillon]] | [[Brasserie Cantillon#Beers|← Cantillon]] | ||
Latest revision as of 12:26, 10 November 2025
Description
In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in amphorae, as opposed to barrels. Based on this experience, he began an experiment, soaking twelve 200 L amphorae in water and then filling them with lambic on January 26, 2012. During primary fermentation, the amphorae were covered in cloth, and later sealed for extended fermentation. [1]
History / Other Notes
An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based on his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Yet, Jean Van Roy thinks there is hope through ageing. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served during Zwanze Day 2014 in Brussels, as well as on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018. As of 2025, JVR thinks it could only be a few years away from reaching its potential. [2]
Bottle Log
Photos
- ↑ Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22
- ↑ Jean Van Roy, interviews with Gael from lambic.info, November 2025