Zwanze Day 2013 @ ChurchKey!

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Saturday, September 14th; Doors at 12 pm:

Zwanze Day 2013 at ChurchKey!

We are once again honored to host Cantillon Zwanze Day at Churchkey for 2013!

Zwanze Day will take place this year on Saturday, September 14th, and we have an amazing lineup in store...

Most importantly, Zwanze 2013, aka "Abbaye de Cureghem", will be tapped around the world simultaneously in honor of Brasserie Cantillon and the art of traditional Lambic. This year's Zwanze brew combines ales of spontaneous fermentation and top-fermentation for a barrel-aged blend that is astonishingly delicious.

Beginning right when we open at 12pm, we will also be pouring drafts of Iris Grand Cru (a very special 3 year barrel-aged all barley-malt Lambic with no dry-hopping) and Classic Gueuze. Also at starting at noon, we will be pouring full glasses and 4 oz. pours from the following bottles: Lou Pepe Framboise, Classic Gueuze, Kriek, Saint Lamvinus & Cuvee Saint-Gilloise!

ChurchKey opens on Saturday, September 14th at 12pm, and all of the Cantillon bottles and drafts--except for Zwanze--will be available right when we open at noon.

Though we will not be officially pouring Zwanze 2013 until 3 pm (9 pm Brussels time)--as we share in a worldwide toast with all of the other Zwanze Day breweries, bars and bottle shops--we will be preselling pours of Zwanze 2013 right when we open at noon. So do try to get to ChurchKey as close to our opening time as possible...we anticipate huge crowds, and want to be sure that the first to arrive get to taste Zwanze 2013!

Zwanze Day 2013 Draft List:
Zwanze 2013 (Tasting tickets begin selling at 12pm; Zwanze 2013 tapping at 3 pm)
Iris Grand Cru (Available at 12 pm)
Classic Gueuze (Available at 12 pm)

Zwanze Day 2013 Bottle List:
Lou Pepe Framboise (Available at 12 pm)
Classic Gueuze (Available at 12 pm)
Kriek (Available at 12 pm)
Saint Lamvinus (Available at 12 pm)
Cuvee Saint-Gilloise (Available at 12 pm)

More about Zwanze 2013:
Brewed in March 2012, the non-spontaneous portion was fermented for four weeks in stainless steel tanks before being blended with 10% lambic and pumped into 400-litre barrels of various origins. After maturing, and continuing fermentation from airborn wild yeast and bacteria, for six months, the beers were blended and put into casks or bottles to undergo re-fermentation and reach 7.2% ABV. What resulted is an homage to the Abbey ales of Belgium, with a Cantillon twist...and thus the brew is titled the Abbaye de Cureghem, as Cureghem was the medieval village once situated in the Anderlecht district of Bruseels where Brasserie Cantillon now stands.

Submitted by: BBCKAnne
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