Cantillon

I really wasn't a fn of sours until I had Beatification batch 3 and some different Cantillon's, the easier to get stuff just didn't appeal to me. Now I like them all, including the easier to get stuff like Jolly Pumpkin, Cuvée De Jacobins Rouge, RR, etc...

 

That's exactly what I was getting at with my last post. I'm not sure what styles the OP has had. Moving from a American wild ale, such as Tart Lychee, to Cantillon Classic Gueze is a BIG jump. He may love it, but the level of sour is much greater, and he may find that he isn't crazy about it or isn't ready for it yet after he has traded a Black Tuesday or Chocolate Rain. It would be like making the jump from a pale ale directly to an abrasive DIPA or a oatmeal/milk stout directly to a heavy RIS.

To the OP: I agree with aasher. I'd also suggest trying some more easily obtainable (and less expensive) sours. Obviously, RR is a great American brewery for sours and Petrus and Oro are good suggestions. Also delve into some more easily obtainable Belgian lambics and guezes first before trying to trade for Cantillon, perhaps Hanssen's offerings or Girardin 1882 Black Label Gueze. Both, in my opinion, compare favorably with Cantillon as far as quality.

 

I've found that starting someone with a kriek like Lou Pepe Kriek is a better intro than a plain Gueuze usually. Heck, I've introduce LP-K to non-craft drinkers whom have liked it. "Tastes like a sour wine cooler!" is the response I've actually gotten...

 

psssst: 'normal' cantillon is just as good or better than rare cantillon. Keep it under your hat.

 

Too bad this isnt closer I could bring one of each

 

You should also be able to find Goose Island Lolita and Juliet (American wild ales) now and Madame Rose (Flanders Oud Bruin) later this year... As far as the styles, there is information here on BA. Look in the "Education" tab on the home page and click on "Beer Styles." There is also plenty of other information on other internet sites that a Google search will quick locate. I really would suggest doing some research, and most importantly, tasting brews in the same or similar styles first.

 

I have to disagree. There's no substitute for that "rare" taste in the finish.

 

Get yourself a Fou' Foune.

 

One of the best beers EVER, sour or otherwise.....my humble opinion of course.

 

The question is, where is there MORE Juliet in Indianapolis? Kahns already sold through its 9 or so cases. Lolita is still out there.

 

People say this a lot, and I'm not really sure it's actually true. I had Classic Gueuze pretty early on and loved it. People say the same thing about sours in general, that they take some time to get used to, and that wasn't true for myself or my girlfriend. Everyone's different, but sometimes jumping right into the deep end is perfectly fine.

 

I definitely agree there are some people that have no problem diving into the deep end right away. Actually, my girlfriend was the same way with sours. She always was a craft beer drinker, but never really tried sours, and she enjoyed a large variety of sour styles, including guezes, right off the bat. Also, a friend of mine was an AAL drinker, tried a couple of Guinnesses, and then went right into RIS's.

In this case, though, I think the OP should make sure that he falls within this category. If he hasn't, I'd suggest that he try some lambics and guezes if he's going to trade for one--especially in the case of a gueze. I'd hate to see him trade a Black Tuesday or Chocolate Rain and find out that what he gets in return isn't something he enjoys.

 

We just got a new wave of both Lolita and Juliet that was released here in Chicago the end of last week. Perhaps, you will see some more in your parts as well.

 

I don't think he was talking about beer....

 

I found Classic Geuze to be just... too sour and acidic. I thought it could use some more sweetness. It was hard to finish for me. (I am not a huge sour person though). BUT I really really enjoyed LP Kriek and really hope to land fou'foune and Saint Lamvinus soon.

 

21st Amendment on 62nd and Keystone has Juliet in the cooler still.

 

You might enjoy St-Gilloise (AKA Cuvee des Champions) then. I had it next to Classic Geuze a month or two ago and thought it was much softer and a touch sweeter than Classic, but with perhaps even more depth to it. The slight reduction in sourness lets the funk blossom and the sweetness is a nice touch. If that's your think, I think you should definitely seek it out.