Cellaring Cantillon

Discussion in 'Cellaring / Aging Beer' started by Lare453, Jan 27, 2013.

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  1. Lare453

    Lare453 Meyvn (1,318) Feb 1, 2012 Florida
    Beer Trader

    Should you and could you age all lambic a and gueze from cantillon?

    If so, why?

    If not, why and what ones should you not age?
     
  2. Beerontwowheels

    Beerontwowheels Initiate (0) Nov 22, 2009 Maryland

    I clicked on this to find out about collaring. I.am.disappoint.

    In general, all cantillon cellar well. Some folks feel that the fruited (kriek, fou' foune, st lam) ones drink best fresh, but folks have had great results in aging those too.

    I've seen reports of geuezes over 50 years old being fantastic. They were practically made for cellaring.
     
    Gosox8787 and nate321 like this.
  3. ASUBeer

    ASUBeer Disciple (305) Nov 4, 2011 North Carolina
    Beer Trader

    IMO, all Cantillon is going to age great. The only reason not to age is if you personally like it better fresh. The only way you'll know is to drink some young and see what you think and then age some. The general consensus is that the fruit lambics lose their fruit forward nature over time but they certainly don't become bad either.
     
  4. MrFootstones

    MrFootstones Initiate (0) Aug 8, 2008 California

    The Classic and LP Gueuze get significantly better with age for my taste. I've enjoyed St. Lam and Iris better aged as well. Otherwise I generally prefer my loonz fresh.
     
  5. coyote711

    coyote711 Initiate (0) Aug 4, 2010 New York

    Does the sourness mellow down with age?
     
  6. stupac2

    stupac2 Zealot (518) Feb 22, 2011 California
    Beer Trader

    No. It typically gets more sour, in some cases (like Fou Foune) much, much, much more sour.
     
    willandperry likes this.
  7. gpawned

    gpawned Initiate (0) Jun 5, 2012 Illinois
    Beer Trader

    Fresh Fou Foune didn't seem that sour to me (it was my first time trying it). How long do you think before you notice a significant change?
     
  8. ArrogantB

    ArrogantB Poo-Bah (3,132) Jun 9, 2006 Colorado
    Beer Trader

    3-4 years and it gets hardcore, 8 years and it becomes barbaric.
     
    claaark13, TheMaroon and gpawned like this.
  9. danieelol

    danieelol Savant (955) Jun 15, 2010 Australia

    out of curiosity, is this opinion on Fou Foune widely held?
     
  10. forgetfu

    forgetfu Initiate (172) Jul 27, 2007 Colorado
    Beer Trader

    There's a lot of vintage variation on aged Fou Foune. I don't think the 2005's are over the top sour right now. But the 2003 is intense! In general though, yes they are all a lot more sour than they were fresh. Personally, I prefer it collared, but I also make a point to drink 2 or 3 fresh every year as well.

    Also, a couple of other points on this thread. I was never an Iris fan until I opened a 2003 Iris this year. Now I can't get enough of that vintage. I will collar and age as much Iris as I can.

    Same with Bruocsella. We opened a 1996 Bruocsella at the a tasting along with a bunch of 'whales' (Don Quijote, JC Nomad, etc.). The 1996 Bruocsella was the best beer of the entire tasting. I've never had anything like it, and like Iris, i will be collaring Bruocsella's for a long long time.
     
  11. Knownfactor

    Knownfactor Initiate (99) Feb 20, 2010 Colorado

    I agree with Bruocsella's, I haven't had a 1996 (yet) but that's def one of my fav Cantillons.
     
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