Cantillon Rosé de Gambrinus - Revision history

Matthew: /* Bottle Log */

2025-07-23T18:59:00Z

Bottle Log

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Matthew: /* Bottle Log */

2025-07-23T18:49:11Z

Bottle Log

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	\|03/08/2021\|\|Season 20/21\|\|375 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 8 Mar 2021.jpg\|frameless\|30px]]		\|03/08/2021\|\|Season 20/21\|\|375 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 8 Mar 2021.jpg\|frameless\|30px]]
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			\|08/02/2022\|\|2022\|\|750 mL\|\|-\|\|-
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Matthew: /* From Framboise Lambic to Rosé de Gambrinus */

2025-06-25T16:35:54Z

From Framboise Lambic to Rosé de Gambrinus

← Older revision		Revision as of 16:35, 25 June 2025
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	==From Framboise Lambic to Rosé de Gambrinus==		==From Framboise Lambic to Rosé de Gambrinus==

	The history of raspberry lambic at Brasserie Cantillon dates back to as far as 1909 when inventory taken by Paul Cantillon “indicates that the cellar contain[ed] more raspberry beer than kriek”.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> Fruited beers disappeared from the brewery’s lineup during World War I, but during the 1920s Kriek was produced again and raspberry lambic reappeared for a short time in the 1930s. Shortly after World War II, as lambic became less popular and many breweries turned to sweetening their beers, the tradition of making raspberry lambic at Cantillon disappeared. However, in 1973 Jean-Pierre decided to begin producing the beer again when a friend of the brewery, Willy Gigounon, showed up at the brewery with 150 ~~kilograms~~ of raspberries.		The history of raspberry lambic at Brasserie Cantillon dates back to as far as 1909 when inventory taken by Paul Cantillon “indicates that the cellar contain[ed] more raspberry beer than kriek”.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> Fruited beers disappeared from the brewery’s lineup during World War I, but during the 1920s Kriek was produced again and raspberry lambic reappeared for a short time in the 1930s. Shortly after World War II, as lambic became less popular and many breweries turned to sweetening their beers, the tradition of making raspberry lambic at Cantillon disappeared. However, in 1973 Jean-Pierre decided to begin producing the beer again when a friend of the brewery, Willy Gigounon, showed up at the brewery with 150 kg of raspberries.

	Throughout the 1970s and 1980s the brewery sourced raspberries from within the Pajottenland from a farm near the small village of Liedekerke. Harvested in July, the farmer would hire a group of students to come to the farm and pick the berries to fill buckets full of 20 ~~kilograms~~ at a time. Jean-Pierre notes that the farmer would “weigh them to nearest gram”<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> and that due to Belgium’s rainy summer climate, the buckets would also be filled with quite a bit of water.		Throughout the 1970s and 1980s the brewery sourced raspberries from within the Pajottenland from a farm near the small village of Liedekerke. Harvested in July, the farmer would hire a group of students to come to the farm and pick the berries to fill buckets full of 20 kg at a time. Jean-Pierre notes that the farmer would “weigh them to nearest gram”<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> and that due to Belgium’s rainy summer climate, the buckets would also be filled with quite a bit of water.
	[[File:Label Cantillon Zwanze 2016.jpg\|right\|300px\|thumb\|A re-make of the old Cantillon Framboise label for Zwanze 2016]]		[[File:Label Cantillon Zwanze 2016.jpg\|right\|300px\|thumb\|A re-make of the old Cantillon Framboise label for Zwanze 2016]]

Matthew: /* Bottle Log */

2025-06-25T16:33:31Z

Bottle Log

← Older revision		Revision as of 16:33, 25 June 2025
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	\|03/03/2020\|\|Season 19/20\|\|375 mL & 750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]		\|03/03/2020\|\|Season 19/20\|\|375 mL & 750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]
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	~~\|03/03/2020\|\|Season 19/20\|\|750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]~~
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	\|04/20/2020\|\|Season 19/20\|\|750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 20 Apr 2020.JPG\|frameless\|30px]]		\|04/20/2020\|\|Season 19/20\|\|750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 20 Apr 2020.JPG\|frameless\|30px]]

Matthew: /* Bottle Log */

2025-06-25T16:32:49Z

Bottle Log

← Older revision		Revision as of 16:32, 25 June 2025
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	==Bottle Log==		==Bottle Log==
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	\|12/11/2019\|\|Season 19/20\|\|375 mL\|\|European labeling\|\|[[File:Cantillon RdG 11 Dec 2019 375.jpg\|frameless\|30px]]		\|12/11/2019\|\|Season 19/20\|\|375 mL\|\|European labeling\|\|[[File:Cantillon RdG 11 Dec 2019 375.jpg\|frameless\|30px]]
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	\|03/03/2020\|\|Season 19/20\|\|375 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]		\|03/03/2020\|\|Season 19/20\|\|375 mL & 750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]
	\|-		\|-
	\|03/03/2020\|\|Season 19/20\|\|750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]		\|03/03/2020\|\|Season 19/20\|\|750 mL\|\|European labeling\|\|[[File:Cantillon Gambrinus 03 Mar 2020.jpg\|frameless\|30px]]

Matthew: /* Description */

2025-06-25T16:30:58Z

Description

← Older revision		Revision as of 16:30, 25 June 2025
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	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Cantillon Rosé de Gambrinus is a traditional raspberry lambic (framboise) bottled regularly by Cantillon. Its fruit ~~content~~ is generally around 200 g ~~of raspberries per 1~~ L ~~of lambic~~. The fruiting process for Rosé de Gambrinus consists of taking pre-frozen raspberries and placing them in stainless steel tanks with an average age of 20-month-old lambic for a maceration period of 1-2 months. It is then transferred to a stainless steel bottling tank until it is ready to be bottled. A quantity of young lambic is added equal to one-third of the volume of the fruited lambic before bottling to obtain secondary fermentation.<ref name = CantillonBrochure> Brasserie Cantillon - Tour Brochure (English) </ref>		Cantillon Rosé de Gambrinus is a traditional raspberry lambic (framboise) bottled regularly by Cantillon. Its fruit concentration is generally around 200 g/L. The fruiting process for Rosé de Gambrinus consists of taking pre-frozen raspberries and placing them in stainless steel tanks with an average age of 20-month-old lambic for a maceration period of 1-2 months. It is then transferred to a stainless steel bottling tank until it is ready to be bottled. A quantity of young lambic is added equal to one-third of the volume of the fruited lambic before bottling to obtain secondary fermentation.<ref name = CantillonBrochure> Brasserie Cantillon - Tour Brochure (English) </ref>

	== History / Other Notes ==		== History / Other Notes ==

Gaël: /* History / Other Notes */

2025-02-12T11:59:52Z

History / Other Notes

← Older revision		Revision as of 11:59, 12 February 2025
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	On February 21, 2008 a label for the kegged version of Rosé de Gambrinus was approved by the TTB. <ref name= TTBGam> TTB Label Approval, [https://www.ttbonline.gov/colasonlin/viewColaDetails.do?action=publicFormDisplay&ttbid=08045001000043 Cantillon Rosé De Gambrinus], 2008 </ref>		On February 21, 2008 a label for the kegged version of Rosé de Gambrinus was approved by the TTB. <ref name= TTBGam> TTB Label Approval, [https://www.ttbonline.gov/colasonlin/viewColaDetails.do?action=publicFormDisplay&ttbid=08045001000043 Cantillon Rosé De Gambrinus], 2008 </ref>

			In 2025. a rumor was going around stating that the amount of fruit in Rosé de Gambrinus was increased and the overall profile became closer to [[Cantillon_Lou_Pepe_-_Framboise\|Lou Pepe Framboise]], which lead to a decision by the brewery to stop producing the Lou Pepe version. Jean Van Roy confirmed the rumor to be false, indeed Rosé de Gambrinus became more aromatic over the years, but it is due to the fruits being more aromatic and flagrant themselves, probably due to global warming, and the amount added to the beer was never increased. The discontinuation of [[Cantillon_Lou_Pepe_-_Framboise\|Lou Pepe Framboise]] has nothing to do with it.<ref name=LambicInfoConvo>Lambic.Info Interview with Jean Van Roy, february 2025</ref>

	==From Framboise Lambic to Rosé de Gambrinus==		==From Framboise Lambic to Rosé de Gambrinus==

Matthew: /* Description */

2025-01-22T00:18:23Z

Description

← Older revision		Revision as of 00:18, 22 January 2025
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	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	Cantillon Rosé de Gambrinus is a traditional raspberry lambic (framboise) bottled regularly by Cantillon. Its fruit content is generally around 200 ~~grams~~ of raspberries per ~~liter~~ of lambic. The fruiting process for Rosé de Gambrinus consists of taking pre-frozen raspberries and placing them in stainless steel tanks with an average age of 20 month old lambic for a maceration period of 1-2 months. It is then transferred to a stainless steel bottling tank until it is ready to be bottled. A quantity of young lambic is added equal to one-third of the volume of the fruited lambic before bottling to obtain secondary fermentation.<ref name = CantillonBrochure> Brasserie Cantillon - Tour Brochure (English) </ref>		Cantillon Rosé de Gambrinus is a traditional raspberry lambic (framboise) bottled regularly by Cantillon. Its fruit content is generally around 200 g of raspberries per 1 L of lambic. The fruiting process for Rosé de Gambrinus consists of taking pre-frozen raspberries and placing them in stainless steel tanks with an average age of 20-month-old lambic for a maceration period of 1-2 months. It is then transferred to a stainless steel bottling tank until it is ready to be bottled. A quantity of young lambic is added equal to one-third of the volume of the fruited lambic before bottling to obtain secondary fermentation.<ref name = CantillonBrochure> Brasserie Cantillon - Tour Brochure (English) </ref>

	== History / Other Notes ==		== History / Other Notes ==

Matthew: /* Bottle Log */

2025-01-17T19:37:35Z

Bottle Log

Show changes

Matthew: /* From Framboise Lambic to Rosé de Gambrinus */

2025-01-17T19:34:34Z

From Framboise Lambic to Rosé de Gambrinus

← Older revision		Revision as of 19:34, 17 January 2025
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	In addition to using vanilla to cut down on the acidity, at one point a customer of the brewery named Paul Coorevits came up with a drink called the ‘Brussels Kir’ which was “Cantillon raspberry lambic in a flute glass mixed with a bit of strawberry liqueur” that not only would “bring down the tartness, it also enhanced the beer’s colour.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref>		In addition to using vanilla to cut down on the acidity, at one point a customer of the brewery named Paul Coorevits came up with a drink called the ‘Brussels Kir’ which was “Cantillon raspberry lambic in a flute glass mixed with a bit of strawberry liqueur” that not only would “bring down the tartness, it also enhanced the beer’s colour.<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref>

	In the 1970s ad 1980s, raspberry lambic was much more pale than we are accustomed to today. To enhance the color, Jean-Pierre mixed the raspberry lambic “with a certain portion of kriek” along with a small portion of vanilla<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> as evidenced on the pink Famboise Cantillon label. This color ended up being the inspiration for what we now know today as Rosé de Gambrinus<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref>, but the name did not come from the Van Roy family. An artistic friendship would eventually lead to the renaming and relabeling of this beer.		In the 1970s and 1980s, raspberry lambic was much more pale than we are accustomed to today. To enhance the color, Jean-Pierre mixed the raspberry lambic “with a certain portion of kriek” along with a small portion of vanilla<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref> as evidenced on the pink Famboise Cantillon label. This color ended up being the inspiration for what we now know today as Rosé de Gambrinus<ref name=GrummelslinkseJune> Van Roy, Jean-Pierre. (2016a). Grummelinkse – June 2016. Musée Bruxellois de la Gueuze. Brussels, BE.</ref>, but the name did not come from the Van Roy family. An artistic friendship would eventually lead to the renaming and relabeling of this beer.

	[[File:Label-Cantillon-RoseDeGambrinus375-2.jpg\|left\|thumb\|250px\|Artwork by Raymond Coumans]]		[[File:Label-Cantillon-RoseDeGambrinus375-2.jpg\|left\|thumb\|250px\|Artwork by Raymond Coumans]]