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Zwanze 2015 - Wild Brussels Stout
Brasserie Cantillon
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- From:
- Brasserie Cantillon
- Belgium
- Style:
- Lambic
- ABV:
- 7%
- Score:
- 92
- Avg:
- 4.13 | pDev: 8.47%
- Reviews:
- 28
- Ratings:
- Status:
- Retired
- Rated:
- Jan 06, 2019
- Added:
- Aug 03, 2015
- Wants:
- 8
- Gots:
- 3
With its Zwanze 2015, in its own way Cantillon wanted to perpetuate this typically Belgian surrealist mindset. In doing so, a few changes were made to the recipe for a traditional stout. Specifically, I fermented some raw wheat to improve mellowness and enhance storage characteristics and did not use roasted barley to avoid further accentuating the dry aspect, which was already present as a result of spontaneous fermentation.
The recipe is that of a stout, the colour is that of a stout, and spontaneous fermentation followed by 28 months of maturing in a cask has given birth to a “surreal” stout.
The dry and tart notes of a spontaneous fermentation beer combine with the roasted, slightly burnt and delicate chocolate flavours sometimes found in certain stouts.
For the 28 months of maturing we used three types of casks: 50% of the casks had already contained lambic, 25% had already been used for Côtes du Rhône wine and 25% had already been used for Cognac. Beers that have matured in old Cognac casks take up the warmth of the alcohol while those from casks having contained red wine adopt winey and fruity characteristics.
This “wild” stout’s fruitiness and “cooked” side reveal rancio flavours that are characteristic of Madeira or Banyuls wines. The ideal tasting temperature to fully enjoy these fragrances and flavours is 15 °C - 18 °C (59 °F - 64 °F).
The recipe is that of a stout, the colour is that of a stout, and spontaneous fermentation followed by 28 months of maturing in a cask has given birth to a “surreal” stout.
The dry and tart notes of a spontaneous fermentation beer combine with the roasted, slightly burnt and delicate chocolate flavours sometimes found in certain stouts.
For the 28 months of maturing we used three types of casks: 50% of the casks had already contained lambic, 25% had already been used for Côtes du Rhône wine and 25% had already been used for Cognac. Beers that have matured in old Cognac casks take up the warmth of the alcohol while those from casks having contained red wine adopt winey and fruity characteristics.
This “wild” stout’s fruitiness and “cooked” side reveal rancio flavours that are characteristic of Madeira or Banyuls wines. The ideal tasting temperature to fully enjoy these fragrances and flavours is 15 °C - 18 °C (59 °F - 64 °F).
Recent ratings and reviews. | Log in to view more ratings + sorting options.
Ratings by beerhan:
Reviewed by beerhan from Ohio
4.7/5 rDev +13.8%
look: 4.75 | smell: 4 | taste: 5 | feel: 5 | overall: 4.75
4.7/5 rDev +13.8%
look: 4.75 | smell: 4 | taste: 5 | feel: 5 | overall: 4.75
6oz Draft at Blue Monk
A-Poured into the blue monk zwanze goblet. Dark ruby/brown pour with almost no head, just a thin white lacing.
S-Smells very acetic up front, almost like I am back in the lab sniffing chemicals however there is a strong woodiness that shines through. There is a little plum almost in the nose or other dark fruit but quite subtle.
T-There is a lot of wet wood up front that dominates the flavor. It is not overly sour but not really sweet either. The cognac did not shine through at all in either of our glasses but a little fruit, perhaps sweet dark cherries, came through at the end and a hint of vanilla probably from the barrel.
M-The carbonation was perfect on this beer and it was not overly sour either.
O-Never have I thought I would say this but this is the best thing I have had from Cantillon. Classic Gueuze has always been my favorite but this is just phenomenal. It is like a oude bruin done Cantillon style. The only thing I would have liked is more cognac notes to it.
Sep 19, 2015A-Poured into the blue monk zwanze goblet. Dark ruby/brown pour with almost no head, just a thin white lacing.
S-Smells very acetic up front, almost like I am back in the lab sniffing chemicals however there is a strong woodiness that shines through. There is a little plum almost in the nose or other dark fruit but quite subtle.
T-There is a lot of wet wood up front that dominates the flavor. It is not overly sour but not really sweet either. The cognac did not shine through at all in either of our glasses but a little fruit, perhaps sweet dark cherries, came through at the end and a hint of vanilla probably from the barrel.
M-The carbonation was perfect on this beer and it was not overly sour either.
O-Never have I thought I would say this but this is the best thing I have had from Cantillon. Classic Gueuze has always been my favorite but this is just phenomenal. It is like a oude bruin done Cantillon style. The only thing I would have liked is more cognac notes to it.
More User Ratings:
Reviewed by Alieniloquium from Florida
3.62/5 rDev -12.3%
look: 4 | smell: 3.25 | taste: 3.5 | feel: 4 | overall: 4
3.62/5 rDev -12.3%
look: 4 | smell: 3.25 | taste: 3.5 | feel: 4 | overall: 4
On tap at Redlight Redlight. Served in a wine taster. Deep brown, almost black. Reddish in the light. Faint head. Strong oak aroma. Heavy roast. Dark fruits and vinous notes. Taste is sour and a little vinegary. Heavy roast. Strong dark fruit tartness. Bitter coffee in the finish. Medium low carbonation. Medium body. Not as bad as I expected. A good expression of a sour dark beer, but that doesn’t always say a lot.
Jan 06, 2019Reviewed by Huhzubendah from District of Columbia
4.24/5 rDev +2.7%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25
4.24/5 rDev +2.7%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25
Draft at Churchkey for Zwanze 2015.
Mahogany body and clear with a sparse head of broken bubbles, rapidly fading to nil, giving a still appearance.
Aromas of funk, cherry, leather. More of an oud bruin character than that of a stout.
Smooth on the palate, with no carbonation. Cherries and Cantillon funk with a touch of musty earth. Vinous, tannic, oaky.
Overall, an interesting beer. Not my favorite Cantillon, but still tasty. Again, more of a Flanders style sour than a stout.
Oct 08, 2016Mahogany body and clear with a sparse head of broken bubbles, rapidly fading to nil, giving a still appearance.
Aromas of funk, cherry, leather. More of an oud bruin character than that of a stout.
Smooth on the palate, with no carbonation. Cherries and Cantillon funk with a touch of musty earth. Vinous, tannic, oaky.
Overall, an interesting beer. Not my favorite Cantillon, but still tasty. Again, more of a Flanders style sour than a stout.
Zwanze 2015 - Wild Brussels Stout from Brasserie Cantillon
Beer rating:
92 out of
100 with
146 ratings
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