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FRUIT LAMBIC

Cantillon Fou' Foune

Brasserie Cantillon • Brussels Belgium

Spontaneous Bottle Conditioned● 5% ABV

A legendary apricot lambic, made by macerating Bergeron apricots in two-year-old lambic. Intensely aromatic and bone-dry, it balances stone-fruit sweetness against sharp acidity and the rustic funk of spontaneous fermentation. One of the most sought-after beers in the world.

PERFECT FOR
☾ Quiet Reflection✦ Celebrations✦ The Curious Palate
Ask the Monk
FLAVOR PROFILE
ApricotTartOakFunkyDry

Tart, fruity and vibrant, with notes of apricot, tart, oak, finishing crisp and dry.

SERVING

Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.

6-8°C

CHARACTER
DryDrySweet
LightLightFull
SoftSoftBitter

Style-based profile from ABV, style & tasting notes.

TASTING NOTES
Appearance
Vivid ruby-red, brilliant, with a pink-tinged head
Aroma
Funky
Taste
Dry, medium-bodied, apricot, tart, oak, funky
Finish
Dry.
BEER DETAILS
Style:
Fruit Lambic
ABV:
5%
IBU:
0-10
Origin:
Brussels, Belgium
Glassware:
Lambic Glass
CELLAR5 to 10+ years

Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.

PERFECT PAIRING

"Stunning with a soft, creamy goat cheese or a simple apricot tart; the acidity slices through richness while the fruit echoes the dessert."

Soft Cheese

Soft Cheese

Brie, chèvre, fresh curd

Aged Cheese

Aged Cheese

Gouda, Trappist, Bruges

Chocolate

Chocolate

Dark chocolate, tart

Cook this: creamy brie or fresh chevre on toast, a wedge of aged abbey cheese (Chimay, Orval), or a dark Belgian chocolate tart or speculoos.

AVAILABILITY

Rare, limited distribution

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Special Occasion

Rare or strong, worth the hunt.

II

Flavor & Aroma

IOn the nose
  • Apricot
IIOn the palate
  • Apricot
  • Oak
  • Funky
IIIThe finish
  • Tart
  • Dry

A legendary apricot lambic, made by macerating Bergeron apricots in two-year-old lambic. Intensely aromatic and bone-dry, it balances stone-fruit sweetness against sharp acidity and the rustic funk of spontaneous fermentation. One of the most sought-after beers in the world.

III

Story & Heritage

ABOUT THIS BEER

A legendary apricot lambic, made by macerating Bergeron apricots in two-year-old lambic. Intensely aromatic and bone-dry, it balances stone-fruit sweetness against sharp acidity and the rustic funk of spontaneous fermentation. One of the most sought-after beers in the world.

On the Fruit Lambic style, Lambic base fermented with whole fruit (cherries, raspberries, etc.). Can range from sweet and dessert-like to dry and tart depending on the producer.

Explore the Fruit Lambic guide Source: RateBeer
BREWERY

Brasserie Cantillon

COUNTRY

Belgium

REGION

Brussels

STYLE

Fruit Lambic

IV

Glassware & Ritual

The Lambic Glass
THE LAMBIC GLASS

For wild & sour ales

A slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.

01

Serve well-chilled

Cool tempers the sharp acidity

02

Pour gently

Preserve the champagne-like bead

03

Keep a lacy collar

A thin head carries the funk

04

Sip slowly

Let the sourness unfold on the palate

V

Reviews

No reviews yet

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UntappdBeerAdvocate

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THE MONK'S NOTE

Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.

Brother Anselm, cellarmaster

ADD TO YOUR JOURNEY

    Belgian Beer Wisdom

    Did you know?

    Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.

    Why it tastes different

    The Monk's Dispatch

    One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?