First Cantillon

Discussion in 'Beer Talk' started by CerealKillerKP, Sep 14, 2012.

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  1. DSlim71

    DSlim71 Initiate (0) Mar 3, 2010 New Jersey

    Care to enlighten us?
  2. Hanzo

    Hanzo Initiate (0) Feb 27, 2012 Virginia

    I'll take this one.

    1. Wash glass by hand if it has delicate artwork (if not run through dishwasher)
    2. Rinse glass
    3. Air dry glass upside down on drying rack

    So simple a cave man could do it.
  3. DSlim71

    DSlim71 Initiate (0) Mar 3, 2010 New Jersey

    Sorry, should have thrown a "winky" in there. Just thought it was funny he said 90% of people don't know how to rinse a glass so I was wondering his "technique". I actually prefer using a lint free microfiber cloth for drying :D
    HopsJunkiedotcom likes this.
  4. jmw

    jmw Initiate (0) Feb 4, 2009 North Carolina go on....
    DSlim71 likes this.
  5. Hanzo

    Hanzo Initiate (0) Feb 27, 2012 Virginia

    Yeah, I was poking fun at his post. Cleaning a glass (even making it "beer clean") isn't rocket science.

    So you dry the inside of the glass with a cloth? Do you use the same cloth over and over or do you get a fresh one each time?
  6. DSlim71

    DSlim71 Initiate (0) Mar 3, 2010 New Jersey

    I have one like THIS that I use exclusively for my glasses. It doesn't touch anything else other than already cleaned glassware. And yes, I use it on the inside of the glass.
  7. Beertsipper

    Beertsipper Initiate (0) Nov 18, 2008 New York

    I would drink Lambics more often, but they always give me acid stomach and heartburn. Does anyone here counteract this issue with Tums or Rolaids?? LOL. I might have to give that a try next, because these beers are dangerously good. I envy the people who can drink these tasty elixirs with no tummy woes.
  8. Treebs

    Treebs Initiate (0) Apr 18, 2011 Illinois

    I should have thrown a winky face in there as well. Damn internetz ;)
    Hanzo and DSlim71 like this.
  9. cneville

    cneville Initiate (0) Sep 16, 2010 Ohio

    Mine was last week, when I (very fortunately) walked into not one, but two stores that both had it. I took that as a sign to buy it. Oddly enough, the one was $2 more than the other (both classic, 375ml)! I had one and will sit on the other for as long as I can possibly bear.
  10. Lordquackingstic

    Lordquackingstic Disciple (375) Jun 14, 2011 New York
    Beer Trader

    I combat my sours with tums and pepto bismol, but they still rape my stomach. About a month ago I made the mistake of drinking a From the Woods Kriek in 10 minutes at a bar on my break from work, and when I went back I wanted to curl up into a ball and die. I haven't had a sour since!*

    *mainly because of my bank account
  11. Hanzo

    Hanzo Initiate (0) Feb 27, 2012 Virginia

    I would be so very sad if drinking sours gave me stomach problems.
    SatlyMalty and Treebs like this.
  12. FosterJM

    FosterJM Poo-Bah (2,602) Nov 16, 2009 California
    Beer Trader

    My first loon was the same one you had. I wasnt ready for it. DP 1/2 a 375. Man how times have changed.

  13. TheJollyHop

    TheJollyHop Initiate (0) Sep 2, 2009 California

    It's not dirty, it's just not beer clean. But hey, it's his first Cantillon, so he has plenty of time to, as they say, to do it right in the future.
  14. coreyfmcdonald

    coreyfmcdonald Savant (953) Nov 13, 2008 Georgia
    Beer Trader

    Maybe you're a 10%er. As for drying, I never saw the need for it to be completely dry. I do get it, though - I see lots of pictures of beer on here in dirty glassware and it does make a big difference. I won't make any generalizations, though.
  15. DSlim71

    DSlim71 Initiate (0) Mar 3, 2010 New Jersey

    Perhaps. If I'm going to resuse the glass right away, I don't dry other than a vigorous shaking, but I'll dry them before I put the glass away. I don't like the water spots that sometimes occur with air drying.
  16. bkrueger

    bkrueger Initiate (179) Sep 27, 2007 California
    Beer Trader

    Cheval Blanc is a Bordeaux, otherwise I pretty much agree with the sentiment that frosty mugs are no place for Cantillon (or any beer) because they dilute the flavor. I think the main culprit here is the frosty mug and not as much the choice of glassware, although proper glassware adds to the experience significantly in my opinion.
    ggwheeler likes this.
  17. Rempo

    Rempo Initiate (0) Jan 18, 2010 Indiana

    I thought the inside joke was that it was a blend of Merlot and Cab Franc.
    bkrueger likes this.
  18. SubpoenaDeuces

    SubpoenaDeuces Initiate (0) Feb 3, 2011 California

    My first loon was an extra, a 375 of classic. I punched a hole in the side to reduce glug and let the belgian vortex bottle open up the flavors into my ice cold liquid nitrogen chilled pilsner glass.

    i drank it pretty quickly, I remember it tasting like water with a slight hint of lemon, the kind that Red Robin serves. Then I finally understood what the hype was about: ice cold Red Robin lemon water whenever you want.
    ilovermont, libbey, Etan and 2 others like this.
  19. kevanb

    kevanb Poo-Bah (1,575) Apr 4, 2011 Illinois
    Beer Trader

    that vintage is drinking so well right now!

    My first loon was Mamouche, still one of my favorites!
  20. codasnap52

    codasnap52 Aspirant (258) Jan 24, 2008 Connecticut
    Beer Trader

    Had a Rose De Gambrinus at Poechenellekelder almost a year ago in Brussels. It was everything I've hoped for and more. Now I have about 20 bottles in the basement and my bank account has been crying ever since.
    SatlyMalty likes this.
  21. mattsander

    mattsander Zealot (547) Feb 3, 2010 Alberta (Canada)
    Beer Trader

    I'm lucky enough to be able to buy Cantillon off the shelf up here, but it took me over a year to finally try one. Lou Pepe Framboise and admittedly I couldn't even finish the bottle. A few years later and Cantillon is my favorite brewery... a tribute to our ever evolving palates.
    yamar68 likes this.
  22. SatlyMalty

    SatlyMalty Initiate (0) Sep 12, 2012 Washington

    I know, I know. Really lame and bad post. After all the beer I was drinking I thought it was funny. I immediately realized it wasn't.
  23. UCLABrewN84

    UCLABrewN84 Poo-Bah (12,078) Mar 18, 2010 California

  24. DaveAnderson

    DaveAnderson Devotee (480) Jan 11, 2011 Minnesota

    I was the same way until about three weeks ago, when I walked into a store and asked if they had any gueuze. The guy told me he had a Cantillon in back. I jumped on it (it was Classic Gueuze). He then told me to check back in a week, because the distributor had given him heads-up that more was due. I got a Kriek. The next day, Saint Lamvinus in another store. A few days later, 2008 Kriek from a friend. Today, I walked into a store 20 minutes after the delivery of 6 bottles of Classic Gueuze**. I got the last one.

    So, in three weeks, I went from "I'll never get my hands on it" to "when am I going to drink these?"

    FWIW, Saint Lamvinus and one Classic Gueuze tomorrow, both Krieks will go with me to Darkness Day, and the other Classic Gueuze goes in the cellar.

    **The actual words that came out of my mouth when I saw it on the shelf: "You have got to be fucking shitting me."
  25. brikelly

    brikelly Aspirant (269) Apr 11, 2010 Massachusetts
    Beer Trader

    My first was a Kriek at Spuyten Duyvil in Brooklyn NY earlier this year. It made what you'd call a "lasting impression".

    So much so that I just flew to Brussels to visit the brewery twice over my 3 day stay there, buying three of the variety packs (gueuze/kriek/lamvinus) to bring home in my luggage.

    Says Mr. Customs guy: "Do you have any alcohol to declare?"
    Says me: "No sir. No sir, I don't."

    They are now in my cellar aging nicely and each will be poured soon into one of my new Cantillon glasses, also carried all the way back from Belgium.

    Let's be honest, it's an incredible lambic. It's completely distinctive and nothing like 3F, Boon, Girardin, Tilquin or Hanssens. It's just monstrous, flavorful, funky and brash. I obsess over it like a teenage girl with a Justin Bieber crush.
  26. DaveAnderson

    DaveAnderson Devotee (480) Jan 11, 2011 Minnesota

    This dude can TROLL!
  27. infi

    infi Devotee (447) Apr 4, 2009 New York
    Beer Trader

    First gueuze from them was their Classic– took me back-to-back days to finish a 375ml when I first started. But once I got an 750ml '08 100% Kriek, I promptly finished it right up.
  28. 2beerdogs

    2beerdogs Poo-Bah (1,646) Jan 31, 2005 California
    Beer Trader Subscriber

    I have 2008 LP Kriek I've been waiting to crack, but holy shizzle, I won't post a pic. Somebody might rip on my Night Ranger poster in the background!!!;)

    PS Just Kiddin' I don't have the poster.
    yamar68 likes this.
  29. RStang13

    RStang13 Initiate (105) Jun 22, 2011 New Jersey
    Beer Trader

    After finishing up dinner at Union Trust last night (killer 14oz bone in filet topped with king oscar, east coast oysters paired with Flying Fish Exit 1 oyster stout, a couple amazing apps and sides) my wife and I decided to walk down to Monk's. After a few fine beverages I expressed to the lovely barmaid that I hadn't had any luck with sours but wasn't quite ready to give up. She suggested a few Berliners, a few different Flanders and I told her nothing she mentioned really caught my interest. After browsing the Beer Bible a few more minutes I decided on a Loon Kriek. She told me she would have suggested it but was afraid it was a little expensive for not being sure I'd like it. Well... Needless to say, I'm in love and will be joining you all in the never ending loon hunt!
  30. fvernon

    fvernon Initiate (0) Mar 1, 2010 Wisconsin

    my first cantillon was a pour of blabaer... needless to say, i was doomed from the start. opened a bottle of lou pepe kriek for a friend that loves sours a couple of weeks ago - it's fun to hook'em!
  31. DonDirkA

    DonDirkA Initiate (0) Dec 14, 2011 Arizona

    :O That was your first one?! Thats like my ultimate search...
  32. standardcherry

    standardcherry Initiate (0) Jan 17, 2011 Massachusetts

    Fou Foune was my first one. After that I've had Bruoscella, Mamouche and Blabaer and they were all amazing... Fou is still my favorite so far though.
  33. errantnight

    errantnight Meyvn (1,057) Jul 7, 2005 Iowa
    Beer Trader Subscriber

    People who lie for no particular reason (it's incredibly legal to bring alcohol back and at those quantities below the threshold where anyone would even consider taxing you) going through customs are strange.

    I guess Cantillon does weird things to people.
  34. yamar68

    yamar68 Initiate (0) Apr 1, 2011 Minnesota

    Well then why did they give me grief about this scorpion whiskey in Portland?
  35. 7clutch

    7clutch Aspirant (210) Sep 14, 2012 Florida
    Beer Trader

    My first was a classic gueuze I drank with my breakfast (too excited to wait). I then played basketball for a few hours and played the best I've probably played in my entire life. I honestly was convinced it had to do with the loon. Dumb story, but it made for a good first time.
  36. Mgm54

    Mgm54 Disciple (370) Apr 7, 2011 Illinois
    Beer Trader

    I was lucky enough to have my first lambic be a Canillon. Went to Belgium with my father and brother this summer, before I went to study for a month and a half in Bonn, Germany. First brewery I saw in Belgium was Canillon, toured it before I had a taste, and wow was it a fantastic experience. I bought a few bottles, but I wish I had grabbed more. It is so amazingly cheap when u get it from the source.
  37. ShemRahBoo

    ShemRahBoo Defender (604) Jan 28, 2010 New Jersey
    Beer Trader

    why test for roids....test for the loons
    7clutch likes this.
  38. robinsmv

    robinsmv Initiate (0) Jun 24, 2010 Florida

    Is that a cobra too?
  39. yamar68

    yamar68 Initiate (0) Apr 1, 2011 Minnesota

    Yeah a baby cobra, and some ginger root.
  40. rolltide8425

    rolltide8425 Meyvn (1,129) Feb 18, 2011 Pennsylvania
    Beer Trader

    My first was the Rose, which was a very enlightening experience for me. Have since had the Bruoscella, Gueuze, Kriek, and just acquired Vigneronne.
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