Cantillon Amphora Lambic: Difference between revisions

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== 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 in 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. 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.

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. 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.

==Bottle Log==

{| class="wikitable" border="1" style="text-align: center; "

{| class="mw-collapsible mw-collapsed wikitable" border="1" style="text-align: center; "

|+ Bottle Log

|-

! Bottle date

(mm/dd/yyyy)

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! Label / Notes

|-

|02/07/2013||2013||~~750mL~~||Yellow label on wide, brown bottle

|02/07/2013||2013||750 mL||Yellow label on wide, brown bottle

|}

</center>

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File:Cantillon Amphorae 6.jpg

</gallery>

~~[[Brasserie Cantillon#Beers|← Cantillon]]~~

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 == 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 in 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. 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.
+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. 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.
 ==Bottle Log==
 <center>
-{| class="wikitable" border="1" style="text-align: center; "
+{| class="mw-collapsible mw-collapsed wikitable" border="1" style="text-align: center; "
+|+ Bottle Log
 |-
 ! Bottle date
 (mm/dd/yyyy)
@@ Line 18: / Line 21: @@
 ! Label / Notes
 |-
-|02/07/2013||2013||750mL||Yellow label on wide, brown bottle
+|02/07/2013||2013||750 mL||Yellow label on wide, brown bottle
 |}
 </center>
@@ Line 32: / Line 35: @@
 File:Cantillon Amphorae 6.jpg
 </gallery>
-[[Brasserie Cantillon#Beers|← Cantillon]]