Difference between revisions of "Cantillon Amphora Lambic"

Latest revision as of 11:49, 27 June 2018

Description

In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels. Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora 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 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.