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Brasserie Cantillon • Brussels Belgium
A traditional grape lambic made by adding Muscat grapes to 2-year-old lambic. The name means "winemaker". It offers a complex blend of vinous character, fruity sweetness from the grapes, and the classic tart, funky acidity of Cantillon lambic.
Tart, fruity and vibrant, with notes of white grape, lemon, acidic, finishing rich and sweet.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Pairs elegantly with white fish dishes, scallops, or a cheese board featuring soft goat cheeses."
Cook this: paling in 't groen (eel in green herbs), creamy brie or fresh chevre on toast, or a wedge of aged abbey cheese (Chimay, Orval).
Special Occasion
Rare or strong, worth the hunt.
A traditional grape lambic made by adding Muscat grapes to 2-year-old lambic. The name means "winemaker". It offers a complex blend of vinous character, fruity sweetness from the grapes, and the classic tart, funky acidity of Cantillon lambic.
A Cantillon lambic macerated with white Muscat grapes, blurring the line between beer and wine. A showcase of the brewery's purist, sugar-free approach to fruit lambic.
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: RateBeerA slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Brasserie Cantillon
Brasserie Cantillon
Brasserie Cantillon
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
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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