Day One, Brussels: Brasserie Cantillon
Published by Unknown on Tuesday, November 28, 2006 at 11:37 PM.
After walking around the city center we walked to Brasserie Cantillon in the city's Anderlecht section. The brewery was located on Rue Gheude in a neighborhood with many immigrant owned clothing shops. The brewery is a two story brick structure with large wooden doors that is located across the street from an open lot.
We entered and were greeted by an elderly woman who said hello in French, Dutch and English. We paid 4 € for the the tour, which included a tasting at the end. She gave us a brief explanation of the brewing process in front of a set of pictures on the wall, but after this explanation the tour was self guided, with numbers located around the brewery that correspond to sections in a booklet that guests are given.
The first stop on the tour was the Mashing House. For brewing Cantillon uses 450 kg unmalted wheat and 850 kg malted barley. The temperature of the mash rises from 45º to 72º C in two hours. Extracting sugars from the grain with hot water produces 10,000 liters of wort.
The mash tun
The mash tun
The wort is then pumped into two kettles, where it is cooked for 3 to 4 hours. About a quarter of the liquid evaporates during this step, leaving 7,500 liters of more concentrated wort.
One of the kettles
The other kettle
The grain mill, located in the same room
The next stop on the tour was the attic, where grains and hops are stored. The attic was lit by two skylights. The bags of grain were sitting upright in an orderly array in the center of the attic, while the hops were stored on the far side of the attic. You could smell the distinct aroma of aged hops when standing on this side of the attic.
The grain
The side of the attic where hops are stored
In the attic is a stairway that leads to a small opening that looks onto the Cooling Tun, which is a shallow copper vessel into which the cooked wort is pumped to cool. The wort should cool to 18-20º C overnight, which limits the brewing season from October until April. This is also where the wort is innoculated with the wild yeast and bacteria that cause spontaneous fermentation. The micro-flora that innoculate the wort are considered to be specific to this room. Therefore, in 1985, when the original roof was replaced, the original tiles were put under the new ones. Additionally, there are shutters on the left and right side of the cooling tun and holes in the tiles to allow airflow.
The cooling tun
The cooling tun
The cooling tun
A hole in the tiles
After cooling and innoculation the wort is pumped into Pipes (650 L) or Hogsheads (250 L) where it will ferment and mature. These barrels were stored in the next room on the tour. The barrels in which fermentation was occurring were obvious. Foam was coming out of the bungholes of these barrels. The sour and funky aroma of a Cantillon lambic was distinctly evident when standing nearby. You could also see and hear bubbling, and see fruit flies buzzing around the foam.
A line of barrels with fermenting lambic
More barrels
The foam coming out of the top of a barrel
David
Me
After three to four weeks the barrels are sealed and the lambic is then aged for one, two or three years. Over this time the sugar content of the three year old lambic is reduced to 0.2% and 20% of the liquid is lost.
Time does not respect what is done without him
Aging lambic
Aging lambic
Aging lambic
Cobwebs
Gueuze is produced by blending one, two and three year old lambic. The sugars needed for refermentation in the bottle are supplied by the one year old lambic, while the older lambic provides character. According to the booklet, for every 10 barrels of lambic only 5 or 6 are suitable for blending to make Gueuze. The Cantillon fruit lambics are produced by mixing 150 kg of fruit with 500 liters of two-year old lambic. This is then left for at least three months so the fruit is macerated completely and then mixed with one-third young lambic. Both gueuze and fruit lambics are lightly filtered and then bottled. The bottles are then stored horizontally in nooks or cellars on the first floor, during this time refermentation takes place creating carbonation.
An old bottling machine
The Gueuze cellar
The St. Lamvinus cellar
After the tour we were given samples of Cantillon Gueuze and then I had Cantillon Kriek and David had Cantillon Rosé De Gambrinus.
David in the comments:
Visiting the brewery was one of my top priorities while in Belgium, since it was a bottle of Lou Pepe Kriek that really turned me on to sour beers. Seeing where and how these amazing beers are produced was a great experience.
495. Cantillon Faro
After sampling the gueuze, kriek and Rosé de Gambrinus we asked to sample the Faro, which we were graciously given. This was poured from a brown plastic pitcher.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.0%
Serving: Bottle?
Style: Faro
Appearance (4.0): Pours a hazy, dark golden with no head, though some bubbles do form around the edge of the glass.
Smell (3.5): Strong caramel and candy sugar aroma, with Cantillon lambic undertones of tartness and funkiness.
Taste (3.5): Starts with a candy sweetness, which remains throughout. The finish is lightly tart with a light bitterness.
Mouthfeel (3.0): Smooth with no carbonation and a lightly dry finish.
Drinkability (3.5): A little too sweet, but that's what Faro is. Overall it's pretty drinkable.
Overall (3.55): This was my first experience with a Faro. The lack of carbonation was a little odd and the sweetness was a little much, but I was pleased with how the lambic characteristics weren't completely masked my the addition of sugars and caramel.
We entered and were greeted by an elderly woman who said hello in French, Dutch and English. We paid 4 € for the the tour, which included a tasting at the end. She gave us a brief explanation of the brewing process in front of a set of pictures on the wall, but after this explanation the tour was self guided, with numbers located around the brewery that correspond to sections in a booklet that guests are given.
The first stop on the tour was the Mashing House. For brewing Cantillon uses 450 kg unmalted wheat and 850 kg malted barley. The temperature of the mash rises from 45º to 72º C in two hours. Extracting sugars from the grain with hot water produces 10,000 liters of wort.
The mash tun
The mash tun
The wort is then pumped into two kettles, where it is cooked for 3 to 4 hours. About a quarter of the liquid evaporates during this step, leaving 7,500 liters of more concentrated wort.
One of the kettles
The other kettle
The grain mill, located in the same room
The next stop on the tour was the attic, where grains and hops are stored. The attic was lit by two skylights. The bags of grain were sitting upright in an orderly array in the center of the attic, while the hops were stored on the far side of the attic. You could smell the distinct aroma of aged hops when standing on this side of the attic.
The grain
The side of the attic where hops are stored
In the attic is a stairway that leads to a small opening that looks onto the Cooling Tun, which is a shallow copper vessel into which the cooked wort is pumped to cool. The wort should cool to 18-20º C overnight, which limits the brewing season from October until April. This is also where the wort is innoculated with the wild yeast and bacteria that cause spontaneous fermentation. The micro-flora that innoculate the wort are considered to be specific to this room. Therefore, in 1985, when the original roof was replaced, the original tiles were put under the new ones. Additionally, there are shutters on the left and right side of the cooling tun and holes in the tiles to allow airflow.
The cooling tun
The cooling tun
The cooling tun
A hole in the tiles
After cooling and innoculation the wort is pumped into Pipes (650 L) or Hogsheads (250 L) where it will ferment and mature. These barrels were stored in the next room on the tour. The barrels in which fermentation was occurring were obvious. Foam was coming out of the bungholes of these barrels. The sour and funky aroma of a Cantillon lambic was distinctly evident when standing nearby. You could also see and hear bubbling, and see fruit flies buzzing around the foam.
A line of barrels with fermenting lambic
More barrels
The foam coming out of the top of a barrel
David
Me
After three to four weeks the barrels are sealed and the lambic is then aged for one, two or three years. Over this time the sugar content of the three year old lambic is reduced to 0.2% and 20% of the liquid is lost.
Time does not respect what is done without him
Aging lambic
Aging lambic
Aging lambic
Cobwebs
Gueuze is produced by blending one, two and three year old lambic. The sugars needed for refermentation in the bottle are supplied by the one year old lambic, while the older lambic provides character. According to the booklet, for every 10 barrels of lambic only 5 or 6 are suitable for blending to make Gueuze. The Cantillon fruit lambics are produced by mixing 150 kg of fruit with 500 liters of two-year old lambic. This is then left for at least three months so the fruit is macerated completely and then mixed with one-third young lambic. Both gueuze and fruit lambics are lightly filtered and then bottled. The bottles are then stored horizontally in nooks or cellars on the first floor, during this time refermentation takes place creating carbonation.
An old bottling machine
The Gueuze cellar
The St. Lamvinus cellar
After the tour we were given samples of Cantillon Gueuze and then I had Cantillon Kriek and David had Cantillon Rosé De Gambrinus.
David in the comments:
I thought it was cool how three generations were there. The older gent, his son, and the young grandson. And alot of beer.I purchased a Cantillon T-shirt for 10 or 15 € and a 75 cL bottle of St. Lamvinus for 7 €. When I told the woman that a bottle of St. Lamvinus costs me $40 in America she seemed shocked at the price.
Visiting the brewery was one of my top priorities while in Belgium, since it was a bottle of Lou Pepe Kriek that really turned me on to sour beers. Seeing where and how these amazing beers are produced was a great experience.
495. Cantillon Faro
After sampling the gueuze, kriek and Rosé de Gambrinus we asked to sample the Faro, which we were graciously given. This was poured from a brown plastic pitcher.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.0%
Serving: Bottle?
Style: Faro
Appearance (4.0): Pours a hazy, dark golden with no head, though some bubbles do form around the edge of the glass.
Smell (3.5): Strong caramel and candy sugar aroma, with Cantillon lambic undertones of tartness and funkiness.
Taste (3.5): Starts with a candy sweetness, which remains throughout. The finish is lightly tart with a light bitterness.
Mouthfeel (3.0): Smooth with no carbonation and a lightly dry finish.
Drinkability (3.5): A little too sweet, but that's what Faro is. Overall it's pretty drinkable.
Overall (3.55): This was my first experience with a Faro. The lack of carbonation was a little odd and the sweetness was a little much, but I was pleased with how the lambic characteristics weren't completely masked my the addition of sugars and caramel.
Labels: Belgium 2006, Brasserie Cantillon, Faro, Lambic, Sour Beer, Travel
447. Cantillon Saint Lamvinus
Due to financial constraints and new beers in the fridge I pushed my weekly beer run back to Thursday. My only two purchases were a four-pack of Dogfish Head Punkin' Ale and a bottle of Saint Lamvinus, mainly because of the high price of the latter. I let this warm to around 45º F and served it in one of my New Belgium glasses.
This is another Cantillon fruit lambic. The website has this to say:
Beer Stats:
Brewery: Brasserie Cantillon
Year: 2003
Alcohol: 6.00%
Serving: Bottle, 750 mL
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy maroon with orange tints arounf the edges. A foamy, purplish-white, half-inch head tops the beer, before fading to a somewhat persistent ring around the edge of the glass.
Smell (5.0): Undisturbed an acidic tartness is predominant with light medicinal phenols, light hints of grapes and a light funkiness. Upon swirling the characteristic Cantillon earthy/funky/barnyard aroma becomes very dominant.
Taste (5.0): Sweet and tart grapes are evident upfront. The fruit is noticeable without being overdone or overpoweringly sweet. A strong acidic tartness appears in the center and mingles with a light residual fruitiness. The finish has a savory funkiness with a hard-to-place mouthwatering quality.
Mouthfeel (5.0): Light-bodied with prickly carbonation. The finish is very dry.
Drinkability (5.0): Delicious, the light fruitiness provides a nice balance to the strong tartness.
Overall (5.0): A fantastic fruit lambic, the fruit is present without being overpoweringly sweet. There's also a nice strong tartness and funkiness that I like. This beer is definitely worth my first 5.0.
Due to financial constraints and new beers in the fridge I pushed my weekly beer run back to Thursday. My only two purchases were a four-pack of Dogfish Head Punkin' Ale and a bottle of Saint Lamvinus, mainly because of the high price of the latter. I let this warm to around 45º F and served it in one of my New Belgium glasses.
This is another Cantillon fruit lambic. The website has this to say:
The grapes, of the merlot and cabernet-franc varieties, are soaked in Bordeaux barrels containing two to three years old lambic. The beer is not blended before the bottling.I've been wanting to buy a bottle of Saint Lamvinus for awhile. It's the last Cantillon lambic that DW&S sells that I haven't tried. I haven't purchased a bottle until now because of the price, $40 for a 750 mL bottle. When I was leaving the liquor store my mouth was literally watering in anticipation.
Beer Stats:
Brewery: Brasserie Cantillon
Year: 2003
Alcohol: 6.00%
Serving: Bottle, 750 mL
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy maroon with orange tints arounf the edges. A foamy, purplish-white, half-inch head tops the beer, before fading to a somewhat persistent ring around the edge of the glass.
Smell (5.0): Undisturbed an acidic tartness is predominant with light medicinal phenols, light hints of grapes and a light funkiness. Upon swirling the characteristic Cantillon earthy/funky/barnyard aroma becomes very dominant.
Taste (5.0): Sweet and tart grapes are evident upfront. The fruit is noticeable without being overdone or overpoweringly sweet. A strong acidic tartness appears in the center and mingles with a light residual fruitiness. The finish has a savory funkiness with a hard-to-place mouthwatering quality.
Mouthfeel (5.0): Light-bodied with prickly carbonation. The finish is very dry.
Drinkability (5.0): Delicious, the light fruitiness provides a nice balance to the strong tartness.
Overall (5.0): A fantastic fruit lambic, the fruit is present without being overpoweringly sweet. There's also a nice strong tartness and funkiness that I like. This beer is definitely worth my first 5.0.
Labels: Brasserie Cantillon, Fruit Lambic, Lambic, Reviews, Sour Beer
438. Cantillon Lou Pepe Gueuze - 2000
Published by Unknown on Thursday, August 17, 2006 at 11:59 PM.
438. Cantillon Lou Pepe Gueuze - 2000
As mentioned in my last post, I've been in the mood for sour beers. This was purchased at Downtown Wine & Spirits on Monday. I let this warm to around 40º F and served it in one of my New Belgium glasses.
Beer Stats:
Brewery: Brasserie Cantillon
Year: 2000
Alcohol: 5.00%
Serving: Bottle, 750 mL
Style: Gueuze, BJCP Style Guide
Appearance (5.0): Pours a lovely, cloudy, apricot color with a one-inch, fizzy, white head that thins to a persistent film.
Smell (4.5): A sweet, fruity aroma mingles with an acidic tartness. Swirling brings out the characteristic Cantillon funk: earthy, funky, and wet-blanket aromas.
Taste (4.0): There's a sweet, light fruitiness upfront. It's predominantly a lemony, citric flavor. The taste quickly moves into an acidic tartness that melds with an earthy, yeasty funkiness. The sourness isn't as strong as I'd hoped, but this is still delicious.
Mouthfeel (4.5): Light-bodied with tingly carbonation and a very dry finish.
Drinkability (4.5): The sourness is relatively subdued in this beer, making it very easy to sip.
Overall (4.4): Very nice, I haven't had a bad Cantillon beer.
As mentioned in my last post, I've been in the mood for sour beers. This was purchased at Downtown Wine & Spirits on Monday. I let this warm to around 40º F and served it in one of my New Belgium glasses.
Beer Stats:
Brewery: Brasserie Cantillon
Year: 2000
Alcohol: 5.00%
Serving: Bottle, 750 mL
Style: Gueuze, BJCP Style Guide
Appearance (5.0): Pours a lovely, cloudy, apricot color with a one-inch, fizzy, white head that thins to a persistent film.
Smell (4.5): A sweet, fruity aroma mingles with an acidic tartness. Swirling brings out the characteristic Cantillon funk: earthy, funky, and wet-blanket aromas.
Taste (4.0): There's a sweet, light fruitiness upfront. It's predominantly a lemony, citric flavor. The taste quickly moves into an acidic tartness that melds with an earthy, yeasty funkiness. The sourness isn't as strong as I'd hoped, but this is still delicious.
Mouthfeel (4.5): Light-bodied with tingly carbonation and a very dry finish.
Drinkability (4.5): The sourness is relatively subdued in this beer, making it very easy to sip.
Overall (4.4): Very nice, I haven't had a bad Cantillon beer.
Labels: Brasserie Cantillon, Gueuze, Lambic, Reviews, Sour Beer
400. Cantillon Fou' Foune
I purchased this at Downtown Wine & Spirits. I let this warm to around 40º F and served it in one of my New Belgium glasses.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.00%
Serving: Bottle, 750 mL
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy pale golden, with a fizzy white head that thins to a persistent ring.
Smell (4.0): Sour, light apricot fruitiness, with a strong wet blanket aroma that appears upon swirling.
Taste (4.5): Sourness is strong throughout. Sweet apricots appear in the center and fade as earthy barnyard flavors become dominant in the finish.
Mouthfeel (4.0): Light-bodied with an extremely dry finish.
Drinkability (4.5): The relatively subdued sourness and fruitiness make this easy to drink.
Overall (4.45): A nice balance between sourness and fruity and funky flavors.
I purchased this at Downtown Wine & Spirits. I let this warm to around 40º F and served it in one of my New Belgium glasses.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.00%
Serving: Bottle, 750 mL
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy pale golden, with a fizzy white head that thins to a persistent ring.
Smell (4.0): Sour, light apricot fruitiness, with a strong wet blanket aroma that appears upon swirling.
Taste (4.5): Sourness is strong throughout. Sweet apricots appear in the center and fade as earthy barnyard flavors become dominant in the finish.
Mouthfeel (4.0): Light-bodied with an extremely dry finish.
Drinkability (4.5): The relatively subdued sourness and fruitiness make this easy to drink.
Overall (4.45): A nice balance between sourness and fruity and funky flavors.
Labels: Brasserie Cantillon, Fruit Lambic, Lambic, Reviews, Sour Beer
392. Cantillon Lou Pepe Framboise (2002)
Published by Unknown on Thursday, June 29, 2006 at 10:04 PM.
392. Cantillon Lou Pepe Framboise (2002)
I've moved on to the more expensive Cantillon Lambics that Downtown Wine and Spirits carries. I'll eventually try them all, but not at the rate I've been going. The Lou Pepe lambics are fruitier than Cantillon's other lambic offerings. There's a nice description of how the beers are produced here. I let this warm to approximately 40º F and served it in one of my New Belgium snifter style glasses. I consumed the 750 mL bottle over a period that allowed the beer to reach room temperature.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.00%
Serving: 750 mL bottle
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy deep red with a thin white fizzy head that quickly dissipates. Sparse bubbles rise up the sides of the glass to create a patchy thin ring.
Smell (4.5): Aromas of raspberries, sourness, and an intense funky wet blanket aroma.
Taste (4.5): The characteristic lambic flavors are present. There's an acidic tartness that greets the palate. It mellows into fruity raspberry flavors. The sourness reasserts itself in the finish, though not as much as some of Cantillon's other offerings. Funky lambic flavors are also present in the finish.
Mouthfeel (4.5): Lightly carbonated, light-bodied with a puckering sourness and dry finish.
Drinkability (4.0): Like most lambics, Lou Pepe Framboise is a sipping beer.
Overall (4.55): An excellent lambic. The fruitiness is much more evident in this beer than in other Cantillon beers that I've had.
I've moved on to the more expensive Cantillon Lambics that Downtown Wine and Spirits carries. I'll eventually try them all, but not at the rate I've been going. The Lou Pepe lambics are fruitier than Cantillon's other lambic offerings. There's a nice description of how the beers are produced here. I let this warm to approximately 40º F and served it in one of my New Belgium snifter style glasses. I consumed the 750 mL bottle over a period that allowed the beer to reach room temperature.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.00%
Serving: 750 mL bottle
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy deep red with a thin white fizzy head that quickly dissipates. Sparse bubbles rise up the sides of the glass to create a patchy thin ring.
Smell (4.5): Aromas of raspberries, sourness, and an intense funky wet blanket aroma.
Taste (4.5): The characteristic lambic flavors are present. There's an acidic tartness that greets the palate. It mellows into fruity raspberry flavors. The sourness reasserts itself in the finish, though not as much as some of Cantillon's other offerings. Funky lambic flavors are also present in the finish.
Mouthfeel (4.5): Lightly carbonated, light-bodied with a puckering sourness and dry finish.
Drinkability (4.0): Like most lambics, Lou Pepe Framboise is a sipping beer.
Overall (4.55): An excellent lambic. The fruitiness is much more evident in this beer than in other Cantillon beers that I've had.
Labels: Brasserie Cantillon, Fruit Lambic, Lambic, Reviews, Sour Beer
Tonight it was time for another trip to The Publick House, which I would patronize far more often if it wasn't such a trip.
387. 12th Anniversary Undercover Investigation Shut-Down Ale
I had this beer with our appetizer of Publick House Fries and McChouffe Garlic Mayo and Wostyntje Mustard. It also lasted through my entree, which was Veal McChouffe. The fries were excellent as were both dipping sauces. The veal was topped with a mushroom and beer sauce and was served with asparagus and a potato croquette. The food was excellent as always.
I picked this beer because of the back-story involving the name. What's the deal behind the name?
Brewery: Lagunitas Brewing Company
Alcohol: 9.90%
Serving: Draft, 10 oz.
Style: American Double IPA, BJCP Style Guide
Appearance (4.0): Pours a clear dark brown with hints of amber. A creamy beige head thins to a persistent layer leaving patchy lace.
Smell (4.0): Sweet malt aromas as well as aromas of strong resiny hops.
Taste (4.5): Sweet caramel malt flavors dominate at the front of the palate, followed by a light spiciness in the center with a resiny hop bitterness in the finish.
Mouthfeel (4.0): Smooth, medium-bodied with moderate carbonation.
Drinkability (4.0): Smooth and well balanced, making this dangerously drinkable at 9.9% abv.
Overall (4.2): Very nice sweetness and mild spiciness that are balanced well by a significant bitterness. Delicious.
388. Cantillon Kriek 100% Lambic
I had a 12 oz. bottle of the Cantillon Kriek after dinner. It was served in a small Cantillon glass with an interesting shape.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.00%
Serving: 12 oz bottle
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy deep red with a fleeting pink head. Small bubbles feed a faint ring.
Smell (4.5): Sour cherries and an acidic sourness. The characteristic Cantillon funk is evident and becomes more prominent upon swirling. I poured the remaining beer with yeast into my glass when I had finished and the aroma became much funkier.
Taste (4.5): Puckeringly sour. Sweet cherry flavors briefly appear above the sourness. The finish is sour with funky almost savory flavors. Decanting the yeast moderated the sourness somewhat.
Mouthfeel (4.0): Light-bodied wih a light oiliness. There is tingly carbonation evident, though it isn't strong it's much more noticable when compared to other Cantillon offerings.
Drinkability (4.0): Very tasty, though made for sipping.
Overall (4.5): Another excellent lambic from Cantillon.
387. 12th Anniversary Undercover Investigation Shut-Down Ale
I had this beer with our appetizer of Publick House Fries and McChouffe Garlic Mayo and Wostyntje Mustard. It also lasted through my entree, which was Veal McChouffe. The fries were excellent as were both dipping sauces. The veal was topped with a mushroom and beer sauce and was served with asparagus and a potato croquette. The food was excellent as always.
I picked this beer because of the back-story involving the name. What's the deal behind the name?
Beer Stats:The label doesn't quite say it all -- it omits details of a two-month undercover investigation into smoking pot at weekly tasting parties and how said gatherings violated a city of Petaluma use permit --- but it says enough to convey Magee's resulting defiance and disgust.
But investigators, Magee said, were sure they were going to uncover "major dealing going on here." They later told him "no one was willing to sell it to them, but everyone was willing to give it to them for free," he said.
Brewery: Lagunitas Brewing Company
Alcohol: 9.90%
Serving: Draft, 10 oz.
Style: American Double IPA, BJCP Style Guide
Appearance (4.0): Pours a clear dark brown with hints of amber. A creamy beige head thins to a persistent layer leaving patchy lace.
Smell (4.0): Sweet malt aromas as well as aromas of strong resiny hops.
Taste (4.5): Sweet caramel malt flavors dominate at the front of the palate, followed by a light spiciness in the center with a resiny hop bitterness in the finish.
Mouthfeel (4.0): Smooth, medium-bodied with moderate carbonation.
Drinkability (4.0): Smooth and well balanced, making this dangerously drinkable at 9.9% abv.
Overall (4.2): Very nice sweetness and mild spiciness that are balanced well by a significant bitterness. Delicious.
388. Cantillon Kriek 100% Lambic
I had a 12 oz. bottle of the Cantillon Kriek after dinner. It was served in a small Cantillon glass with an interesting shape.
Beer Stats:
Brewery: Brasserie Cantillon
Alcohol: 5.00%
Serving: 12 oz bottle
Style: Fruit Lambic, BJCP Style Guide
Appearance (5.0): Pours a hazy deep red with a fleeting pink head. Small bubbles feed a faint ring.
Smell (4.5): Sour cherries and an acidic sourness. The characteristic Cantillon funk is evident and becomes more prominent upon swirling. I poured the remaining beer with yeast into my glass when I had finished and the aroma became much funkier.
Taste (4.5): Puckeringly sour. Sweet cherry flavors briefly appear above the sourness. The finish is sour with funky almost savory flavors. Decanting the yeast moderated the sourness somewhat.
Mouthfeel (4.0): Light-bodied wih a light oiliness. There is tingly carbonation evident, though it isn't strong it's much more noticable when compared to other Cantillon offerings.
Drinkability (4.0): Very tasty, though made for sipping.
Overall (4.5): Another excellent lambic from Cantillon.
Labels: American Double IPA, Beer and Food, Brasserie Cantillon, Fruit Lambic, Lagunitas Brewing Company, Lambic, Reviews, Sour Beer, The Publick House
385. Cantillon Vigneronne
I purchased this a few nights ago at Downtown Wine and Spirits. I think this was the last of the $15 Cantillon bottles that I hadn't tried. There are three $30 bottles and one $40 bottle left. I'll eventually pick them all up. Vigneronne came in a corked and capped green 750 mL bottle. The label says "Blended Lambic Beer Brewed With Italian Muscat Grapes". I let this warm to around 45ºF and served it in one of my New Belgium snifters. It was consumed over the course of an hour and a half, and by the end the beer had reached ambient temperature (~70º F). The artwork on most of Cantillon's labels is very nice; this bottle is no exception.
Beer Stats:
Year: Bottled in 2004
Alcohol: 6.00%
Serving: 750 mL
Style: Fruit Lambic. BJCP Style Guide.
Appearance (5.0): Pours an absolutely brilliant hazy golden color, with a wispy head that thins to a tight white ring. The carbonation seems to be somewhat higher than the other Cantillon beers that I've tried.
Smell (4.0): This beer has the smell that I've come to expect from Cantillon lambics. There is an intense sour aroma, with a funky earthy barnyard aroma that emerges upon swirling. There are also light fruity aromas, but these are masked by the other aromas.
Taste (4.5): I could pick out some very lightly sweet fruity flavors that could be grapes. The sourness begins lightly in the center and grows in intensity through the finish where it mingles with earthy hay-like flavors.
Mouthfeel (4.5): Light carbonation is more evident than in other Cantillon beers. There's a slick oiliness and a very dry finish.
Drinkability (4.0): The intense sourness means that this is a beer for sipping.
Overall (4.45): There's a very nice interplay between fruit, sourness and funk in this beer. Lambics are fast becoming one of my favorite styles.
I purchased this a few nights ago at Downtown Wine and Spirits. I think this was the last of the $15 Cantillon bottles that I hadn't tried. There are three $30 bottles and one $40 bottle left. I'll eventually pick them all up. Vigneronne came in a corked and capped green 750 mL bottle. The label says "Blended Lambic Beer Brewed With Italian Muscat Grapes". I let this warm to around 45ºF and served it in one of my New Belgium snifters. It was consumed over the course of an hour and a half, and by the end the beer had reached ambient temperature (~70º F). The artwork on most of Cantillon's labels is very nice; this bottle is no exception.
Beer Stats:
Year: Bottled in 2004
Alcohol: 6.00%
Serving: 750 mL
Style: Fruit Lambic. BJCP Style Guide.
Appearance (5.0): Pours an absolutely brilliant hazy golden color, with a wispy head that thins to a tight white ring. The carbonation seems to be somewhat higher than the other Cantillon beers that I've tried.
Smell (4.0): This beer has the smell that I've come to expect from Cantillon lambics. There is an intense sour aroma, with a funky earthy barnyard aroma that emerges upon swirling. There are also light fruity aromas, but these are masked by the other aromas.
Taste (4.5): I could pick out some very lightly sweet fruity flavors that could be grapes. The sourness begins lightly in the center and grows in intensity through the finish where it mingles with earthy hay-like flavors.
Mouthfeel (4.5): Light carbonation is more evident than in other Cantillon beers. There's a slick oiliness and a very dry finish.
Drinkability (4.0): The intense sourness means that this is a beer for sipping.
Overall (4.45): There's a very nice interplay between fruit, sourness and funk in this beer. Lambics are fast becoming one of my favorite styles.
Labels: Brasserie Cantillon, Fruit Lambic, Lambic, Reviews, Sour Beer
382. Cantillon Broucsella 1900 Grand Cru
Published by Unknown on Saturday, June 10, 2006 at 1:33 AM.
382. Cantillon Broucsella 1900 Grand Cru
I purchased this at Downtown Wine & Spirits tonight. I chilled it in the fridge and served it in one of my New Belgium snifters. This is the fourth Cantillon beer that I've had in the last few weeks. I've been slowly working through the Cantillon selection at Downtown Wine & Spirits. I've been sticking to the "cheaper" bottles, but I'll eventually shell out the $30 for either a LouPepe Framboise, a Lou Pepe Gueuze or maybe the $40 for a Saint Lamvinus. My next Cantillon purchase will probably be Fou' Foune, their apricot lambic. This is an Unblended Lambic. BJCP Style Guide.
Appearance (4.0): Pours a hazy golden with a thin layer of large bubbles that quickly disappear leaving only a transient thin ring.
Smell (4.0): Much like the other Cantillon lambics the nose is dominated by sour and musty earthy aromas. These are more subdued than the other Cantillon beers that I've tried. I also noticed a light fruity sweetness. A sniff directly from the bottle reminds me of grapes, but I don't catch this once decanted.
Taste (3.5): Upfront there are tart lemony and citric flavors that mingle with a light sweetness. The finish is earthy and significantly sour. The flavors are mellower than the Organic Gueuze and definitely more mellow than Rosé De Gambrinus.
Mouthfeel (3.5): No detectable carbonation, smooth and a little watery with an extremely dry finish.
Drinkability (5.0): For a lambic this is very drinkable.
Overall (3.85): This beer is enjoyable, but it doesn't stand up to the Lou Pepe Kriek or the Rosé De Gambrinus. The qualities that cause the taste score to suffer increase the score for drinkability though.
I purchased this at Downtown Wine & Spirits tonight. I chilled it in the fridge and served it in one of my New Belgium snifters. This is the fourth Cantillon beer that I've had in the last few weeks. I've been slowly working through the Cantillon selection at Downtown Wine & Spirits. I've been sticking to the "cheaper" bottles, but I'll eventually shell out the $30 for either a LouPepe Framboise, a Lou Pepe Gueuze or maybe the $40 for a Saint Lamvinus. My next Cantillon purchase will probably be Fou' Foune, their apricot lambic. This is an Unblended Lambic. BJCP Style Guide.
Appearance (4.0): Pours a hazy golden with a thin layer of large bubbles that quickly disappear leaving only a transient thin ring.
Smell (4.0): Much like the other Cantillon lambics the nose is dominated by sour and musty earthy aromas. These are more subdued than the other Cantillon beers that I've tried. I also noticed a light fruity sweetness. A sniff directly from the bottle reminds me of grapes, but I don't catch this once decanted.
Taste (3.5): Upfront there are tart lemony and citric flavors that mingle with a light sweetness. The finish is earthy and significantly sour. The flavors are mellower than the Organic Gueuze and definitely more mellow than Rosé De Gambrinus.
Mouthfeel (3.5): No detectable carbonation, smooth and a little watery with an extremely dry finish.
Drinkability (5.0): For a lambic this is very drinkable.
Overall (3.85): This beer is enjoyable, but it doesn't stand up to the Lou Pepe Kriek or the Rosé De Gambrinus. The qualities that cause the taste score to suffer increase the score for drinkability though.
Labels: Brasserie Cantillon, Lambic, Reviews, Sour Beer, Unblended Lambic
379. Cantillon Organic Gueuze
Continuing on my sour beer kick I picked up a bottle of Cantillon Organic Gueuze. I lightly chilled this (50-55º F) and served it in one of my New Belgium snifters. This beer is a Gueuze. BJCP Style Guide.
Appearance (4.0): Pours a lightly hazy golden, with good clarity. It's topped by a half-inch white head that fades to a persistent thin ring.
Smell (4.5): This smells a lot like the Rosé de Gambrinus that I had last night. There are characteristic sour lambic and barnyard aromas. However, upon sitting sweet fruity aromas appear, pear stands out to me.
Taste (4.5): A citric sourness greets the tongue, followed by an explosion of fruitiness in the center followed by a sour lambic finish. The sourness is mellow compared to the other Cantillon lambics that I've had. Nicely balanced.
Mouthfeel (4.0): Light prickly carbonation, light-bodied with a very dry finish.
Drinkability (4.5): The sourness is nicely balanced making this very drinkable.
Overall (4.35): My experience with the style is limited, but I found this very enjoyable. It wasn't as sour as I had hoped, but this is probably for the best as it allows an intense fruitiness to shine through.
Continuing on my sour beer kick I picked up a bottle of Cantillon Organic Gueuze. I lightly chilled this (50-55º F) and served it in one of my New Belgium snifters. This beer is a Gueuze. BJCP Style Guide.
Appearance (4.0): Pours a lightly hazy golden, with good clarity. It's topped by a half-inch white head that fades to a persistent thin ring.
Smell (4.5): This smells a lot like the Rosé de Gambrinus that I had last night. There are characteristic sour lambic and barnyard aromas. However, upon sitting sweet fruity aromas appear, pear stands out to me.
Taste (4.5): A citric sourness greets the tongue, followed by an explosion of fruitiness in the center followed by a sour lambic finish. The sourness is mellow compared to the other Cantillon lambics that I've had. Nicely balanced.
Mouthfeel (4.0): Light prickly carbonation, light-bodied with a very dry finish.
Drinkability (4.5): The sourness is nicely balanced making this very drinkable.
Overall (4.35): My experience with the style is limited, but I found this very enjoyable. It wasn't as sour as I had hoped, but this is probably for the best as it allows an intense fruitiness to shine through.
Labels: Brasserie Cantillon, Gueuze, Lambic, Reviews, Sour Beer
378. Cantillon Rosé De Gambrinus
I bought this tonight at Downtown Wine and Spirits because I've been in the mood for sour Lambics and Flanders Red Ales after having Lou Pepe Kriek at The Belgian Room. I cooled this to about 50ºF and served it in one of by New Belgium snifters. Rosé De Gambrinus is a Fruit Lambic. BJCP Style Guide.
Yes, there is something going on on the label (click for full size):
There's a good blog entry at Pfiff! about how lambics are made, and issues current lambic producers face.
Appearance (4.5): Pours a nice hazy rose color with amber tints. Thin wispy bubbles form upon pouring, but dissipate quickly.
Smell (4.5): Sour lambic aroma, funky wet blanket aroma, and hints of raspberries.
Taste (5.0): Light sweetness is evident upfront and in the center. Fruity flavors emerge in the center and mingle with funky earthy flavors. Wow, the finish is intensely sour. Really, really, really sour.
Mouthfeel (4.5): Low carbonation, light-bodied, smooth, and very dry in the finish.
Drinkability (4.0): I can see the sourness being way too much for some, but even if you enjoy the sourness this is a beer to sip.
Overall (4.65): A very nice, very authentic lambic. Enjoyable and well worth the $14 I paid for the bottle.
I bought this tonight at Downtown Wine and Spirits because I've been in the mood for sour Lambics and Flanders Red Ales after having Lou Pepe Kriek at The Belgian Room. I cooled this to about 50ºF and served it in one of by New Belgium snifters. Rosé De Gambrinus is a Fruit Lambic. BJCP Style Guide.
Yes, there is something going on on the label (click for full size):
There's a good blog entry at Pfiff! about how lambics are made, and issues current lambic producers face.
Appearance (4.5): Pours a nice hazy rose color with amber tints. Thin wispy bubbles form upon pouring, but dissipate quickly.
Smell (4.5): Sour lambic aroma, funky wet blanket aroma, and hints of raspberries.
Taste (5.0): Light sweetness is evident upfront and in the center. Fruity flavors emerge in the center and mingle with funky earthy flavors. Wow, the finish is intensely sour. Really, really, really sour.
Mouthfeel (4.5): Low carbonation, light-bodied, smooth, and very dry in the finish.
Drinkability (4.0): I can see the sourness being way too much for some, but even if you enjoy the sourness this is a beer to sip.
Overall (4.65): A very nice, very authentic lambic. Enjoyable and well worth the $14 I paid for the bottle.
Labels: Brasserie Cantillon, Fruit Lambic, Lambic, Reviews, Sour Beer
I went down to New York for David's birthday and a long weekend. I saw friends, had some new beers and did a little home-brewing. All in all a good weekend.
Friday
On Friday night David, Dave and I went bar hopping in the East Village. Dave was at Lotus Lounge when I got into town, so after a brief layover at The Bear to drop off my bags David and I set off to meet him.
369. B.B. Bürgerbräu
I sampled this on tap at the Lotus Lounge in New York City. It was served in a standard pint glass.
Appearance (3.5): Pours a lightly hazy golden with a thin white head.
Smell (3.5): Light hops with toffee and caramel malt aromas.
Taste (2.5): Sweet and toasty malts. Hop flavors are light and the beer lacks any real bitterness.
Mouthfeel (2.0): Light carbonation, light-bodied and watery.
Drinkability (3.0): Light and easy to drink, but there aren't really any great flavors to make you want to drink it.
Overall (2.9): Simple and lacking in flavor and depth in the palate.
370. Sixpoint Sweet Action
I sampled this on tap at the Lotus Lounge in New York City. It was served in a standard pint glass. Dave and David gave me comments on this one.
Appearance (4.5): Hazy orange-amber with a thin creamy white head that leaves nice lace.
Dave: Pretty Sexy
David: Copper and cloudy
Smell (4.5): Sweet and peppery, with fruitiness and citric hops.
Dave: Berry.
David: Beer & boisenberry.
Taste (3.5): Mild malts upfront, with a peppery finish with citric hops. Nicely balanced in the finish. bu the malts could be more pronounced upfront.
Dave: I can't do taste. Closer to sweet scintilating saltiness (peppery).
David: Colorado Grolsch. A draft beer taste with flavor and body.
Mouthfeel (3.0): Light-bodied, slightly oily and a little watery.
Dave: Carbonation a bit much. Leaves harsh taste of void.
David: Dry mouth, overly carbonated.
Drinkability (4.5): Easy to drink with a nice refreshing hoppiness.
Dave: Mine's already gone so it must get a 5.
David: I could drink it but I don't want to.
Overall (3.95): Very drinkable, the only thing holding this beer back is the lack of malt character upfront.
371. Radeberger Pilsner
I sampled this on tap at the Lotus Lounge in New York City. It was served in a standard pint glass.
Appearance (4.0): Pours a clear golden with a fluffy white head that thins to a persistent layer.
Smell (2.0): There's a sweet smell and that's about it.
Taste (2.5): Slight sweetness upfront with a decent hoppy finish.
Mouthfeel (3.0): Tingly carbonation and clean mouthfeel.
Drinkability (3.0): Light and easy to drink.
Overall (2.8): Drinkable, but not a lot of flavor that makes you want to drink it.
Next we headed out to look for a place to eat. We ended going to an Italian restaurant whose name I don't remember. I had the ricotta and spinach ravioli tossed in olive oil and sage, which was quite nice. We finished up our meals with port: Dow's 10 Year Tawny for Dave and I, and Dow's for David.
Pictures of us enjoying port:
David
Dave
Dave
Me
Next we headed to Happy Ending where we had Sierra Nevada Pale Ale. Before we left we had the candle priviledges revoked at our table, surprisingly not my fault.
After a trip out to a bar in Brooklyn we ended up back in the East Village around 3 AM. We were wandering around looking for a bar when I spotted a place called The Belgian Room. We started off with a round of De Dolle Oerbiers, found a table and started playing poker with cards we'd borrowed from the bartender.
372. Cantillon Lou Pepe Kriek - 2001
We split a 750 mL bottle of this at the Belgian Room. It was served in Cantillon wine glasses.
Appearance: Hazy dark-red. The only evidence of a head are thin wispy patches of bubbles.
Smell: Nose of cherries, a light funkiness and an acidic sour smell. Very lambic.
Taste: Sweet and sour notes of cherries up front. An intense sourness takes hold in the center and maintains its dominance through the finish.
Mouthfeel: Mildly carbonated, with a very dry finish.
Drinkability: This is something to drink slowly and savor.
Overall: This is a very nice cherry lambic.
373. Bink Blonde
I sampled this from a 12 (or maybe 11.2 oz) bottle at The Belgian Room, it was served in a Leffe Class.
Appearance: Pours a cloudy golden with a thin white head.
Smell: Sweet and peppery with some fruity notes that may have been banana.
Taste: Sweet upfront with peppery notes, fruit (again bananas?) and a surprising hop profile for the style.
Mouthfeel: Moderate carbonation, smooth with a lightly dry finish.
Drinkability: A little tough to tell this late in the night, but the hoppiness was pleasant.
Saturday
Saturday Dave, David, Bennett and I went for a late brunch at Kitchenette in Morningside Heights. We walked around Central Park for awhile then saw Art School Confidential in Times Square. David, Bennett and I then headed to Megan's house in Pelham. We had pizza at the always excellent Johnny's. David, Bennett and I then played pool and poker and had a few beers: Harpoon Summer Beer, Sam Adams Summer Ale and Guinness Extra Stout.
Sunday
Sunday was David's birthday party. Megan had purchased a beginner homebrew kit for his birthday. The kit was an extract stout recipe with a small batch of milled grain, a package of extract syrup, and some Perle hop pellets. I had several Sam Adams Summer Ales as well as one new beer.
374. Sam Adams Cherry Wheat
I poured half a bottle into a half-pint weisse glass.
Appearance (3.5): Pours a slightly-hazy copper with a white foamy head that thins to a persitent layer. Large bubbles stream from the bottom of the glass.
Smell (2.0): Very strong and overpowering candy-like cherry aromas.
Taste (2.5): Light cherry flavor upfront, that fades into an American-style-wheat-beer flavor in the finish. The cherry flavor is present throughout and while not overpowering is a little cough-syrupy. The finish is grainy with little bitterness.
Mouthfeel (4.0): Light to moderate carbonation, smooth with a lightly dry finish.
Drinkability (3.5): Refreshing aside from the slight cough syrup flavor.
Overall (2.85): This isn't a great fruit beer. The cherry comes off candy-like and overpowering in the smell, and a bit cough-syrupy in the finish.
Friday
On Friday night David, Dave and I went bar hopping in the East Village. Dave was at Lotus Lounge when I got into town, so after a brief layover at The Bear to drop off my bags David and I set off to meet him.
369. B.B. Bürgerbräu
I sampled this on tap at the Lotus Lounge in New York City. It was served in a standard pint glass.
Appearance (3.5): Pours a lightly hazy golden with a thin white head.
Smell (3.5): Light hops with toffee and caramel malt aromas.
Taste (2.5): Sweet and toasty malts. Hop flavors are light and the beer lacks any real bitterness.
Mouthfeel (2.0): Light carbonation, light-bodied and watery.
Drinkability (3.0): Light and easy to drink, but there aren't really any great flavors to make you want to drink it.
Overall (2.9): Simple and lacking in flavor and depth in the palate.
370. Sixpoint Sweet Action
I sampled this on tap at the Lotus Lounge in New York City. It was served in a standard pint glass. Dave and David gave me comments on this one.
Appearance (4.5): Hazy orange-amber with a thin creamy white head that leaves nice lace.
Dave: Pretty Sexy
David: Copper and cloudy
Smell (4.5): Sweet and peppery, with fruitiness and citric hops.
Dave: Berry.
David: Beer & boisenberry.
Taste (3.5): Mild malts upfront, with a peppery finish with citric hops. Nicely balanced in the finish. bu the malts could be more pronounced upfront.
Dave: I can't do taste. Closer to sweet scintilating saltiness (peppery).
David: Colorado Grolsch. A draft beer taste with flavor and body.
Mouthfeel (3.0): Light-bodied, slightly oily and a little watery.
Dave: Carbonation a bit much. Leaves harsh taste of void.
David: Dry mouth, overly carbonated.
Drinkability (4.5): Easy to drink with a nice refreshing hoppiness.
Dave: Mine's already gone so it must get a 5.
David: I could drink it but I don't want to.
Overall (3.95): Very drinkable, the only thing holding this beer back is the lack of malt character upfront.
371. Radeberger Pilsner
I sampled this on tap at the Lotus Lounge in New York City. It was served in a standard pint glass.
Appearance (4.0): Pours a clear golden with a fluffy white head that thins to a persistent layer.
Smell (2.0): There's a sweet smell and that's about it.
Taste (2.5): Slight sweetness upfront with a decent hoppy finish.
Mouthfeel (3.0): Tingly carbonation and clean mouthfeel.
Drinkability (3.0): Light and easy to drink.
Overall (2.8): Drinkable, but not a lot of flavor that makes you want to drink it.
Next we headed out to look for a place to eat. We ended going to an Italian restaurant whose name I don't remember. I had the ricotta and spinach ravioli tossed in olive oil and sage, which was quite nice. We finished up our meals with port: Dow's 10 Year Tawny for Dave and I, and Dow's for David.
Pictures of us enjoying port:
David
Dave
Dave
Me
Next we headed to Happy Ending where we had Sierra Nevada Pale Ale. Before we left we had the candle priviledges revoked at our table, surprisingly not my fault.
After a trip out to a bar in Brooklyn we ended up back in the East Village around 3 AM. We were wandering around looking for a bar when I spotted a place called The Belgian Room. We started off with a round of De Dolle Oerbiers, found a table and started playing poker with cards we'd borrowed from the bartender.
372. Cantillon Lou Pepe Kriek - 2001
We split a 750 mL bottle of this at the Belgian Room. It was served in Cantillon wine glasses.
Appearance: Hazy dark-red. The only evidence of a head are thin wispy patches of bubbles.
Smell: Nose of cherries, a light funkiness and an acidic sour smell. Very lambic.
Taste: Sweet and sour notes of cherries up front. An intense sourness takes hold in the center and maintains its dominance through the finish.
Mouthfeel: Mildly carbonated, with a very dry finish.
Drinkability: This is something to drink slowly and savor.
Overall: This is a very nice cherry lambic.
373. Bink Blonde
I sampled this from a 12 (or maybe 11.2 oz) bottle at The Belgian Room, it was served in a Leffe Class.
Appearance: Pours a cloudy golden with a thin white head.
Smell: Sweet and peppery with some fruity notes that may have been banana.
Taste: Sweet upfront with peppery notes, fruit (again bananas?) and a surprising hop profile for the style.
Mouthfeel: Moderate carbonation, smooth with a lightly dry finish.
Drinkability: A little tough to tell this late in the night, but the hoppiness was pleasant.
Saturday
Saturday Dave, David, Bennett and I went for a late brunch at Kitchenette in Morningside Heights. We walked around Central Park for awhile then saw Art School Confidential in Times Square. David, Bennett and I then headed to Megan's house in Pelham. We had pizza at the always excellent Johnny's. David, Bennett and I then played pool and poker and had a few beers: Harpoon Summer Beer, Sam Adams Summer Ale and Guinness Extra Stout.
Sunday
Sunday was David's birthday party. Megan had purchased a beginner homebrew kit for his birthday. The kit was an extract stout recipe with a small batch of milled grain, a package of extract syrup, and some Perle hop pellets. I had several Sam Adams Summer Ales as well as one new beer.
374. Sam Adams Cherry Wheat
I poured half a bottle into a half-pint weisse glass.
Appearance (3.5): Pours a slightly-hazy copper with a white foamy head that thins to a persitent layer. Large bubbles stream from the bottom of the glass.
Smell (2.0): Very strong and overpowering candy-like cherry aromas.
Taste (2.5): Light cherry flavor upfront, that fades into an American-style-wheat-beer flavor in the finish. The cherry flavor is present throughout and while not overpowering is a little cough-syrupy. The finish is grainy with little bitterness.
Mouthfeel (4.0): Light to moderate carbonation, smooth with a lightly dry finish.
Drinkability (3.5): Refreshing aside from the slight cough syrup flavor.
Overall (2.85): This isn't a great fruit beer. The cherry comes off candy-like and overpowering in the smell, and a bit cough-syrupy in the finish.
Labels: American Blonde Ale, Belgian Pale Ale, Brasserie Cantillon, Czech Pilsener, Fruit Lambic, Fruit/Vegatable Beer, German Pilsener, Lambic, NYC, Reviews, Sixpoint Craft Ales, Sour Beer, Travel
