First Cantillon

Is that what they charge for Cantillon in TX??

 

We don't get Cantillon.

 

About two years ago I picked up a bottle of St. Lamnivus in a store in Boston, saw the $35 price tag, and set it back down. I still regret that decision as its literally the only time I've seen a 'loon on a shelf.

I had my first Cantillon last summer. I got it via trade (can't remember from who) after I posted a desperate ISO thread and landed a '10 classic gueuze. I wanna say I traded a NEBCO IST for it?

I gave it a 4.73. Needless to say I loved the beer, although I now feel that Armand is the better gueuze blender. A few weeks after that review I landed this from a local store


I cellared but wound up trading away both gueuzes over the year though. Enjoyed the crap out of the '08 kriek and the '10 rose. Somehow I then landed one of these in the winter from a store.


and since then a bottle of cantillon has never crossed my hands

 

Smurf2055 also did the typesetting on the contract to enter the Wonka chocolate factory.

 

Fact:
This was my first Cantillon too! A little over a year ago, thanks to t0rin0.
Vintage: 8.28.08 and drank on 8.23.11
Now I have a Cantillon red poppy tattoo.

 

Well now you'll have to try your 2nd cantillon so you can drink it out of a proper glass so you know why we're giving you shit for it. ; )

 

My first cantillon was the same and it blew my mind. Opened me up to the realm of sour beers. I have to say though without being negative, next time you enjoy any sour please use a non frosted anything. A tulip or snifter or something would be ideal, but anything would serve you better then a frosted glass. Either way I am jealous, I could drink cantillon out of an old shoe and it would be better then no cantillon.

 

What exactly is a cantillion red poppy?

 

My first was actually this year at Belmont Station's pucker fest. They had the Gueuze on tap which is a pretty awesome way to have your first Cantillon. It was crisp, clean and super refreshing in the summer heat; in other words love at first sight.

Coincidentally I also went to Belgium on vacation this year, so I basically went from 0 to 60 in 3 seconds for Gueuze. Now 3F and Cantillon are always on my radar.

 

Lost Abbillon

 

It combines super expensive with impossible to find.

 

The Gueze is great on tap, my first Cantillon was the Kriek which was eye opening 10 years ago. Fou Fou'ne the first time was what slayed me.

 

Their signature flower, on some of the bottle labels (see it on the right side):

 

Regarding giving him crap about the mug, you guys have seen this right?



Now I know that's not a frosty mug, but the mug in the OP's picture is sure a lot closer in shape to the above than say a tulip, flute etc that I often see people use on here. In fact, that mug is probably more of a 'proper' shape (as opinioned by the brewery itself) than most of the glassware people use, at least shape-wise! Just saying...

 

I've only had the Saint Lamvinus. God awful stuff.

 

Aha! Damn, I was so hoping for an epic tattoo fail

 

The Dude abides

 

You don't look like the dude, I could have sworn I have seen the dude around here though...

 

Cantillon is pretty good, but my favorite lambic is Lindemans Framboise Lambic. Their apple is pretty good too.

 

I know that the status quo on this site is to the testament of proper drinking temperature in proper drinking vessels. But I'll veer off the path a bit when it comes to sours. I'm not condoning a frosted mug four sours, but because of my own sensitivities to acids, I find that a cooler serving temperature numbs my palate just a bit and gives me a chance to acclimate to the taste before the full brunt of the flavors rise when the beer warms. I may not want a frosted mug, but the desire for a softer introduction to the taste buds might be in order for some of us. As the beer opens up, I'm able to ease into the session and better appreciate the beer's flavor spread a bit later in the session. Keep in mind that cooler beer has the tendency to retain carbonation longer, so it won't go too flat too soon if in the midst of a more "sipping" type of session, as how I do with sour ales. This is just a personal thought from, perhaps, the another side of the fence.

Cheers all!