Changes

Jump to: navigation, search

Cantillon

455 bytes removed, 10:57, 8 December 2014
no edit summary
Lambic, which is the base for the making of Gueuze, is a spontaneous fermentation beer. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the others. The Gueuze is the result of a well-considered blending of Lambics of different ages and with different tastes. The Lambic beers from the Cantillon brewery, which are conserved in oakwood barrels, are called "young" after one year, but they will reach their full maturity after three years. The young beers contain the sugars which are necessary for the second fermentation in the bottle. The three years old beers will contribute their taste and their flavour. The main task for the brewer, however, is tasting. He will taste about ten Lambics from different barrels in order to select five or six which will be used for the Gueuze 100% Lambic presenting the typical characteristics of the beers from the Cantillon brewery. The bottles are closed with a cork, capped with a crown-cork. They will remain horizontally in a cellar for a year on average, in order to allow the sugars to be converted into carbon dioxide (second fermentation in the bottle). The saturation of the beer is slow and natural. When the Lambic becomes sparkling, it is called Gueuze. At that moment, this crown-jewel of the Cantillon brewery will leave the cellar of the brewery and find its way to the cellars of the lovers of the traditional Gueuze. Every blending will produce a different Gueuze. Since we work according to a natural process, it is impossible to make a standard beer. This beer is not only unique because of its brewing process, but also because it can be conserved for a long time. When kept in a good cellar, a Cantillon Gueuze will still have an exceptional taste and flavour after 20 years. The Gueuze 100% Lambic Cantillon represents half of the production of the brewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.
==Grand Cru Bruocsella==
Straight unblended 3 year old lambic.
==Fruit Lambic==
[[File:Cantillon-kriek.jpg|200px|thumb|Right|Cantillon Kriek]]
* Kriek- cherry lambic* Rosé de Gambrinus* Grand Cru Bruocsella- raspberry lambic* Vigneronne- white grape lambic* St Lamvinus- red grape lambic* Fou' Foune- apricot lambic* Lou Pepe- cherry or raspberry with 2 year old lambic
==Other===Iris==
[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]
===Ingredients===
* 100% pale malt
* 50% fresh hops
* 50% aged hops
===About===The Cantillon brewery Iris is different than [[Lambic]]. It is closely linked only made with malt of the pale ale type (giving a more amber color to Brusselsthe beer) conserves the typical flavor of the spontaneous fermentation, a city which has the iris as its symbolcomplex aromas and the vinous taste. The hopping is different too. As the name indicatesLambic is made with 100% dried hops, for the "marsh iris" is a plant growing in humid areasIris they use 50% of dried hops and 50% of fresh hops. The historical center of Brussels is built on swamps where this flower used latter cause a superb acidity, the former, due to their tannins, enable to grow abundantlyconserve the beer while preserving all its qualities.
In 1998After two years in the barrel, the Brussels Museum of Iris undergoes a second fresh hopping two weeks before the Gueuze celebrated its 20th anniversary. The Cantillon brewery decided to make a new spontaneous fermentation beer for this occasion, named after this symbolic flowerbottling. It is a completely original beer which, contrary to the other products of the BreweryA linen bag, is not brewed filled with 35% of wheat. The Irishops, which is only made with malt of the pale ale type (giving a more amber colour to soaked in the beer) conserves the typical flavour of the spontaneous fermentationfor two weeks. This technique, the complex aromas and the vinous taste. The called "cold hopping is different too. Lambic is made with 100% dried hops", for gives the Iris we use 50% of dried hops beer a more intense flavor and 50% of fresh hops. The latter cause a superb acidity, makes the former, due to their tannins, enable to conserve smell and the beer while preserving all its qualitiestaste more bitter.
After two years in the barrel, the Iris undergoes a second fresh hopping two weeks before the bottling. A linen bag, filled with hops, is soaked in the beer for two weeks. This technique, called "cold hopping", gives the beer a more intense savour and makes the smell and the taste more bitter. Iris is brewed only once every season and all the beers come from the same brewing. This is why the beer is dated. The second fermentation is obtained by adding liquor. Although it is a spontaneous fermentation beer, the Iris is very different from the [[Lambic]]. The amber colour color and the bitter and slightly caramelized taste make it a complex beer. Iris Cantillon is available in 75 cl (1/1) bottles.
Retrieved from "http://www.milkthefunk.com/wiki/Special:MobileDiff/301"

Navigation menu