First thing on Saturday, we went to the Cantillon Brewery Open Brewing Day. This has to be best brewery tour I've ever been to.
We got to do so many things that you would not be able to get any with in the States.
For example, when we got to the mash tun, there was actually mash in it and a guy with a sieve let us taste the wort coming straight out of the kettle. The wort actually tastes really good...it is really sweet. Also, we could carry our beers into the production area as well.
Since Cantillon is a lambic brewer, the fermentation is all natural, meaning that they just open the vats at night and let the natural yeast and bacteria in the air infect the wort. I just think that is cool for some reason.
We had 2 beers at the brewery:
Cantillon Gueuze - The Gueuze style really defies explanation. It is a blend of 1 year old lambic, 2 year old lambic and 3 year old lambic. It was very lemony and sour. I think you really have to try it to understand it.
Cantillon Lambic - This kinda tastes similar to the Gueuze, but less fizzy. In fact, completely flat. It was a little funkier that the Gueuze.
1 comment:
Open fermentations are a little crazy. It's weird to me to think that enough yeast is floating in the air to make delicious beer.
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