Cantillon Amphora Lambic - Revision history

Gaël: /* History / Other Notes */

2025-11-10T12:26:28Z

History / Other Notes

← Older revision		Revision as of 12:26, 10 November 2025
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	== History / Other Notes ==		== History / Other Notes ==
	An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based on his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018.		An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based on his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Yet, Jean Van Roy thinks there is hope through ageing. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served during Zwanze Day 2014 in Brussels, as well as on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018. As of 2025, JVR thinks it could only be a few years away from reaching its potential. <ref name=JVR25>Jean Van Roy, interviews with Gael from lambic.info, November 2025</ref>

	==Bottle Log==		==Bottle Log==

Matthew at 18:31, 25 June 2025

2025-06-25T18:31:12Z

← Older revision		Revision as of 18:31, 25 June 2025
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	File:Cantillon Amphorae 6.jpg		File:Cantillon Amphorae 6.jpg
	</gallery>		</gallery>
	~~[[Brasserie Cantillon#Beers\|← Cantillon]]~~

Matthew: /* Bottle Log */

2025-06-25T18:30:38Z

Bottle Log

← Older revision		Revision as of 18:30, 25 June 2025
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	==Bottle Log==		==Bottle Log==
	<center>		<center>
	{\| class="wikitable" border="1" style="text-align: center; "
			{\| class="mw-collapsible mw-collapsed wikitable" border="1" style="text-align: center; "
			\|+ Bottle Log
	\|-		\|-

	! Bottle date		! Bottle date
	(mm/dd/yyyy)		(mm/dd/yyyy)

Matthew: /* Bottle Log */

2025-01-18T17:29:04Z

Bottle Log

← Older revision		Revision as of 17:29, 18 January 2025
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	! Label / Notes		! Label / Notes
	\|-		\|-
	\|02/07/2013\|\|2013\|\|~~750mL~~\|\|Yellow label on wide, brown bottle		\|02/07/2013\|\|2013\|\|750 mL\|\|Yellow label on wide, brown bottle
	\|}		\|}
	</center>		</center>

Matthew: /* History / Other Notes */

2025-01-18T17:28:55Z

History / Other Notes

← Older revision		Revision as of 17:28, 18 January 2025
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	== History / Other Notes ==		== History / Other Notes ==
	An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based in his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018.		An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based on his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018.

	==Bottle Log==		==Bottle Log==

Matthew: /* Description */

2025-01-18T17:27:33Z

Description

← Older revision		Revision as of 17:27, 18 January 2025
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	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in ~~Amphora~~, as opposed to barrels. Based on ~~that~~, he began an experiment, soaking twelve 200 ~~liter amphoras~~ in water and then filling them with lambic on January 26, 2012. During primary fermentation, the ~~Amphora~~ were covered in cloth, and later sealed for extended fermentation. <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>		In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in amphorae, as opposed to barrels. Based on this experience, he began an experiment, soaking twelve 200 L amphorae in water and then filling them with lambic on January 26, 2012. During primary fermentation, the amphorae were covered in cloth, and later sealed for extended fermentation. <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>

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

Adam at 17:49, 27 June 2018

2018-06-27T17:49:03Z

← Older revision		Revision as of 17:49, 27 June 2018
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	File:Cantillon Amphorae 5.jpg		File:Cantillon Amphorae 5.jpg
	File:Cantillon Amphorae 6.jpg		File:Cantillon Amphorae 6.jpg
			</gallery>
	[[Brasserie Cantillon#Beers\|← Cantillon]]		[[Brasserie Cantillon#Beers\|← Cantillon]]

Adam at 17:48, 27 June 2018

2018-06-27T17:48:45Z

@@ Line 3: / Line 3: @@
 __NOTOC__
 == Description ==
-In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels.  Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora were covered in cloth, and later corked for extended fermentation.  <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>
+In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels.  Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora were covered in cloth, and later sealed for extended fermentation.  <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>
 == History / Other Notes ==
-The blog, Embrace the Funk, did a Q&A with Jean Van Roy after the announcement of this beer.  The full details can be found here: http://embracethefunk.com/2012/01/27/cantillon-amphoras-aka-when-jean-experiments-we-all-win/
+An Italian restaurant owner, Gabrio Bini, once insisted that Jean try a typical Italian wine aged in clay amphorae which lead to this initial experiment. Based in his tastings, twelve of the same type of clay amphorae were ordered from Spain and filled with wort during the 19th brewing session of Season O taking place on January 26, 2012. The wort was aged for 13 months and the experiment was deemed unsuccessful due to the lambic tasting far too much like clay. Approximately 2,000 bottles were filled and placed in the cellar for extended aging. It has been served on and off since 2013, most recently appearing at the Arrogant Sour Festival in 2018.
 ==Bottle Log==
-While this beer was bottled, specific bottle information is unknown.  Bottles were not released for public consumption or sale at the brewery.
+<center>

Nick at 03:38, 30 September 2016

2016-09-30T03:38:13Z

← Older revision		Revision as of 03:38, 30 September 2016
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	== Description ==		== Description ==
	In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels. Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora were covered in cloth, and later corked for extended fermentation. <ref name=Amphora>Cantillon Amphora, http://~~www.~~cantillon.be/br/3_22</ref>		In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels. Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora were covered in cloth, and later corked for extended fermentation. <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>

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

Ryan: /* Bottle Log */

2015-01-17T16:39:59Z

Bottle Log

← Older revision		Revision as of 16:39, 17 January 2015
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	==Bottle Log==		==Bottle Log==
	~~This~~ beer was bottled ~~however the~~ specific bottle information is unknown. Bottles were not released for public consumption or sale at the brewery.		While this beer was bottled, specific bottle information is unknown. Bottles were not released for public consumption or sale at the brewery.

	== References ==		== References ==