Cantillon Brabantiae - Brasserie Cantillon
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Ratings: 57 | Reviews: 33 | Display Reviews Only:
3.18/5 rDev -24.6%
A mate brought this one over for a fun bottle share a few weeks back. Thanks for the good times gents!
This one was a mess. The cork snapped off at the bottom and the gusher of a beer managed to spray through a little hole in the remaining cork. We took it to the kitchen and eventually managed to pour it into a decanter through a hop bag in an attempt to filter out what we could. Eventually, we got to drink the majority of the bottle.
From a 750 into a small wine glass, eventually.
APPEARANCE: The one pours a large, foamy white head with good retention. Cloudy gamboge orange with no real carbonation evident. Lots of floaties, despite the double hop-bag filtration process we rigorously put this one through. A ring remains to the end and leaves a few dots of falling lace down the glass. Has held up okay for all these years.
SMELL: Very funky with musty, dank aromas as well. Some lemon citrus on the nose as well as melon notes. Some oxidization and old cork comes out as cardboard, but as the beer sits, these aromas dissipates and some more lemon and funk comes though, with a hint of acidity as well.
TASTE: Flavors is actually better than the nose initially, with less musty oxidization. Quite sour with puckering lemon, funky barnyard stuff and only a touch of oxidization. A good dose of acidity at the swallow, with lemon and orange peel sourness lingering as well. Very sour with a hefty amount of acidity as well, and not as oxidized at the nose had suggested.
PALATE: Light body and higher levels of carbonation. Bubbly on the palate, goes down prickly and finishes dry and puckering on the palate. Very dry.
OVERALL: For a geuze this old, this was actually better than I'd expected. I'd heard reports that there was a lot of bottle variation at this point, which is understandable of course, but this bottle turned out alright. After the opening storm and the initial warnings of oxidization and old cork aromas, the beer settled down quite nicely and turned out to be enjoyable enough to drink. Not something I'd look forward to again, but it was certainly cool to give this one a try. Thanks again for a fun day everyone!
02-28-2014 16:13:44 | More by Jeffo
4.45/5 rDev +5.5%
Bottle thanks to cpferris, served in a Hill Farmstead glass. The bottle was a MASSIVE gusher - even through the cork. Cork cracked off at the bottom.
Pour: Hazy, lightly burnt orange with a finger of off white head. Lots of sediment and a few cork flakes floating around. Not the most beautiful beer, but hey, what else could you expect.
Smell: Lots of musty library book, intense banyard funk, dust, and cobwebs. A touch of vinegar. Lemony sour notes, and some lactic acid.
Taste: More sour than the nose, but in no way exceedingly sour. Lots of barnyard funk, cobweb, old leather, and old book. Light vinegar again, but it only creeps in. A touch of lemon and a nice dry oak.
Mouthfeel: Medium bodied. Not too sour in any way. Dry on the finish.
Overall: For a beer this old, this bottle was at least a winner. Drinking well. Incredibly excited to get to drink a beer literally as old as I am. Thank you Chad for this highest want of mine!
05-11-2013 06:38:45 | More by cfrances33
3.2/5 rDev -24.2%
Thanks to Jon for this one. Another rarity slayed at a tasting 12/8. Reviewed from notes. 4oz. pour into a Cantillon flute.
Pours a 1 finger white head with moderate retention. Beer is slightly cloudy orange-goldenrod. Spotty lace with little cling. Considering its 23 years old, the carbonation is pretty impressive here.
Nose is grassy with bits of lemon rind, dry hay, wet wood, and cobwebs. Smells like its age but with a surprising, nice grassy freshness.
Opens lemon tartness, hay, lemon and vinegar tartness. Cobwebs and funk. Rotting wood at the end. Finishes hay and more lemon rind. Pretty mellow overall and well balanced but there's a slightly unpleasant vinegar note developing in this one already.
Light to medium bodied with low carbonation. Spritzy and aggressive in the mouth and finishes dry. Decent but again, this one's clearly past its prime.
I'm as big a fanboy of Cantillon rarities as they come but this one is well over the hill. The vinegar notes developing are clear and the mouthfeel is dull and uninspiring at times. I'm glad I got to try it but I wouldn't seek this one out again.
12-09-2012 17:41:55 | More by SpeedwayJim
4.55/5 rDev +7.8%
Bottle shared on Friday. Looked like this bottle was pulled out of a bomb shelter. Label barely in tact. To be honest, I was a bit nervous trying this as i really didn't know what to expect, and considering I have a few more bottles, this could have been a major bust from Belgium!
On the contrary, I feel like I hit the lottery. Cork pulled out in perfect condition, probably just the work of Thomas bottle popping skills but none the less it was impressive to see a 23 yr cork come out looking like the way it did.
The smell was of strong cheese, hay, barnyard. The cork, smelled like a finely aged cheese.
Taste was extremely sour. I had the first pour as well as the last and it got even more sour as this liquid gold came to room temperature.
Appearance was amber, with a cloud like head, with seltzer like bubbles.
Overall, I was really happy with this bottle and look forward to the next!
11-24-2012 22:13:18 | More by joel66
4.73/5 rDev +12.1%
Bottle graciously shared by Joel. Thanks!
This is the dirtiest bottle I've ever held in my hands. Black, tarry remnants of old parchment imply they were once part of a beer label as they disentigrate in my hands. Cap is rusted to hell, yet the cork is in excellent shape. Loud POP when it's pulled lets you know the beast inside is still alive and kicking.
Active, scruffy orange-gold body beneath a beautifully thick, fluffy, white head. As beautiful as it is unexpected. Billowing aroma of barnyard funk ascends from my glass. Were my eyes closed, I'd swear I was standing on a hay-covered floor inside a barn. Cheesy must, soured yeast, dry and earthy. This is what I assume it's like to nibble on a 23-year-old Gouda.
First sip brings dry yeast and citrus to the palate. Puckering sourness sets in almost immediately. Deeply funky yeast shows a level of flavor maturation I've never experienced with yeast before. Tremendous complexity at every turn. This is the oldest sour I've had (by 13 years!), and I now understand the "aged Cantillon acidity" other reviewers often cite. If only every lambic were this sour (and good!)...
I enjoyed Brabantiae immensely. This gueuze held up like a champ since its bottling in 1989, and it makes a strong case for cellaring every Cantillon / 3F bottle you have for two decades. Cheers!
11-23-2012 21:18:04 | More by brystmar
Cantillon Brabantiae from Brasserie Cantillon
92 out of 100 based on 57 ratings.