Review #72 – Cantillon Gueuze 100% Lambic Bio 88/100
Cantillon are and have always been at the epicentre of the sour beer world, they are one of the true pioneers of Lambic beer that are around still to this day, and the brewery which has been the inspiration for a lot of craft sour beers around the world. In 1999 they started to make the shift to only using organic ingredients in their beers. This particular expression is a blend of three lambics of varying ages (1, 2 and 3 years old), the beer is then allowed to bottle condition for a further year.
Out of the bottle and into the glass the Cantillon pours a slightly hazy, deep honey colour, producing a off-white, fluffy head which disperses rather quickly. Medium bodied but laces the glass more like a full bodied beer, my guess is that the lactic acid contributes to the beer’s lacing capability.
The nose is as you would expect with a Cantillon, plenty of sharp lactic acid and a little acetic acid, reminiscent of rice wine vinegar. Sharp fruit flavours, dry white wine, french oak, sweet pickles and sourdough bread.
On the palate, plenty of lactic acid and acetic acid tartness similar to white wine vinegar and very dry white wine. Notes of sharp, unripe fruits – crab apples, fresh dates and sour tamarind. A long, tart finish with a slightly woody linger.
What I love about this beer is that it is a great representation of what the base of Lambic beers is all about. All of the flavour comes from the yeast, the bacteria, the malt, the grain, the wood and the conditioning. Nothing else is added just 100% lambic flavours.