Our 8 day trip to northern France and Brussels began auspiciously with a visit to the Cantillon Brewery, where brewer Jean Van Roy showed us an exciting brewing experiment that he's undertaken. He's fermenting and conditioning about 2,400 liters of lambic in custom made amphoras.
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| Amphora of lambic. |
Jean got the idea from a wine maker friend of his in Sicily. He said that the wine he experienced which had been aged in the ceramic vessels was dramatically different from wine aged in wood barrels, and that he instantly wondered what his beer would be like if aged the same way.
While beer used to be fermented and stored in such vessels a few thousand years ago, we've not heard of any brewery using such ancient vessels in modern times. For Jean, it's a pure experiment, with no idea about what the end result will be. Hear the whole story of Cantillon's bold exBEERiment in this week's podcast. There are lots more great photos of the amphoras on Cantillon's Facebook page.
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| B.R. and Jean Van Roy. |
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| Gueuze. |
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