I thought I might be a little sneaky and steal a march on The Beer Nut and Laura who will doubtless post very soon about their trip to the Cantillon Brewery by cracking open my single bottle of Cantillon Gueuze before they make it to print. This bottle has hung around in my cupboard since the now legendary ICB trip to Copenhagen for the European Beer Festival. I grabbed the bottle eagerly when I saw it on the shelf knowing full well that it is not available in Ireland and likely will not be for quite some time.
I love tart/tangy things. You know those fizzy cola bottles and other teeth rotting type tangy nasties? Those are my preference when it comes to sweets. In fact I love vinegar. I enjoy it on salads in various guises and I adore the acetic vapours that stream from a bag of steaming chips fresh from the chip shop. With this in mind it should be little wonder that I really get off on Lambic beers and this one in particular really hits the spot. It is almost acetic in its intensity with a wonderful lip smacking acidity that cuts through everything and lingers, tingling on the sides of the tongue for an age after the mouthful. I have tried other Lambic style ales over the years but this one fully delivers in a way that the tamer ones do not. The only beer I have tried that surpasses this for outright acidity is Stevns CCC from Norrebro Bryghus in Copenhagen which was uncompromising in its intensity and left even me pulling very funny faces.
I am always left a little perplexed by lambic because it contains flavours that I adore but at the same time signal death to any of my home brewed beers. I marvel at the cocktail of micro fauna that contribute to the incredibly intense and complex flavours in these beers, yet render them so enjoyable. Perhaps I'll swab down The Beer Nut next I meet him in the hope that some of the resident house yeast from Cantillion has ensconced itself upon his person and I might culture it here in The Black Cat Brewery and brew some of this tangfastic beer for myself.