stupac2
Well-Known Member
Absolutely not me. All of those "here's Cantillon gueuze, BUT IN A DIFFERENT BARREL!!!!" beers are worse than Cantillon Gueuze, IMO.Who here would pay $400 for a bottle of Crianza Helena?
Absolutely not me. All of those "here's Cantillon gueuze, BUT IN A DIFFERENT BARREL!!!!" beers are worse than Cantillon Gueuze, IMO.Who here would pay $400 for a bottle of Crianza Helena?
Absolutely not me. All of those "here's Cantillon gueuze, BUT IN A DIFFERENT BARREL!!!!" beers are worse than Cantillon Gueuze, IMO.
I was tempted on a certain site, but damn it's a lot of cash I could be spending on a lot moar beerz.Absolutely not me. All of those "here's Cantillon gueuze, BUT IN A DIFFERENT BARREL!!!!" beers are worse than Cantillon Gueuze, IMO.
I just found it thick and syrupy. It was a very heavy drink and NOT what I expected. Maybe a splash of champagne would lighten it up!
I don't think Grand Cru Bruocsella is underrated. I love it! I think it has trouble shining in a category that few people venture into. It's a different beer than Cantillon's other offerings in that it's more one-note. It's a damn good note, but it will not please somebody expecting a Gueuze or Fou Foune.
With all that said, send me all the GCB!
Btw, I'm super jealous of that '96...
Shrug, I wouldn't (JCN either since it's the same deal but wine barrels). I'd much rather have a comparably old Classic than Crianza, for instance. 50N was weird, I've only had the new batch, first time I had it my thoughts were the same, second time it was actually pretty good, maybe better than Classic. But maybe not either, so I'm sticking with Classic.
If 50n and/or Crianza were regularly available along with the Classic Gueuze there isn't even a question as to which ones I'd take.
Edit: I literally changed the gif in this post three times to convey the right response.
I am disgusted that in a thread full of so-called lambic lovers that no one has even thought to mention Bruocsella Grand Cru. The most underrated lambic out there and to date the best lambic I've ever had:
I'm certainly hoping the current stuff will be that good. I think everything I've had from them from the 90's has been fantastic.On some srs, was anyone around in 1996 to drink fresh geuze from Cantillon? I've got the unfortunate privilege of not being born early enough to have been around to do this myself, but I'm genuinely curious if the lambic that went into beers from 95-98 was just that outstanding. I've only had a few loons from 95-96, but literally every single one of them was the best ****ing lambic experience.
TLDR; Can we expect 17 year old bottles of 2012 GCB to taste as good as the 96 GCB does today, or is the base lambic from 95-96 special?
I'd hazard a guess that the biggest issue with the newer vintages is going to be cellaring conditions. A lot more people in on the game now, thinking that their basement that sees sunlight and fluorescent light and sits at 75 degrees for half the year is a proper place to keep beer for 10+ years.
... at least when it comes to bottle shares and trading I should add...
Anyone with enough restraint to hold onto a bottle for 10+ years probably understands that it should be properly cared for, or the time is going to be wasted.
That's something I was really trying to push back against in the cellaring FAQ. I think entirely too many people try to do it without knowing what they're doing, and all they're going to accomplish is ruining a bunch of beer.You would hope so... the number of people I know who have said they want to push some gueuze out a decade that store stuff in their bedroom closet or comparable is alarmingly high. Cellaring has become a novelty thing for a lot of people.
You would hope so... the number of people I know who have said they want to push some gueuze out a decade that store stuff in their bedroom closet or comparable is alarmingly high. Cellaring has become a novelty thing for a lot of people.
How many people do you know currently that have a bedroom closet "cellar" with beer "cellared" in there for more than 5 years? I don't know anyone who has the intent to age geuze/beer for even 5+ years without it being in a temp-controlled or insulated cellar.
Probably a dozen, maybe more, ranging from bedroom closet to kitchen cupboard above the fridge or stove, hallway closet, etc. Again, it gets back to a novelty thing.
I'd hazard a guess that the biggest issue with the newer vintages is going to be cellaring conditions. A lot more people in on the game now, thinking that their basement that sees sunlight and fluorescent light and sits at 75 degrees for half the year is a proper place to keep beer for 10+ years.
... at least when it comes to bottle shares and trading I should add...
Anyone with enough restraint to hold onto a bottle for 10+ years probably understands that it should be properly cared for, or the time is going to be wasted.
I hope you asked the manager if they had anything else hanging around out back...earlier this year, or maybe it was late late 2012, someone told me there were 2000 cantillon vigeronne bottles at this store. so i went and got the last one. so a viggy sat on that shelf for around 12 years, maybe 11. it was on a shelf, warm place, lots of light, and it ****ing ruled. it was amazing and aged so well. and it was $13 for a 750.
earlier this year, or maybe it was late late 2012, someone told me there were 2000 cantillon vigeronne bottles at this store. so i went and got the last one. so a viggy sat on that shelf for around 12 years, maybe 11. it was on a shelf, warm place, lots of light, and it ****ing ruled. it was amazing and aged so well. and it was $13 for a 750.
As to the rest of the discussion here, I think temperature is really the key factor here. I think beer can handle being somewhat warm, but it only takes hours to develop cardboard flavors once you get high enough. I'm not super worried about my beer that gets up to 68 in the summer, but if I were keeping it in a closet upstairs, where temperatures can hit 80's or above on a hot day, I'd be pretty worried. But even then it's a matter of temperature AND time, if you do that for a few days it likely won't matter (although 100 for a few days will almost certainly screw things up).
This is definitely the norm.
its probably more true than we want to admit
same store had stille nachts that were 2001-2003 that have been sublime. it was like time forgot this joint. got some of this http://beeradvocate.com/beer/profile/3054/16160/ which i sent some to callmemickey
I think the main thing is that they'll have basically no UV light, which is what causes damage. (I mean, you can see through a brown bottle in a grocery store, right?) Though I guess light in general speeds up some organic chemical reactions, my guess is that this is a really minor effect if it matters at all.I've heard incandescent lighting doesn't actually have enough energy to penetrate the bottles in any significant manner, which leads me to believe that only direct/partial sunlight/uv would be able to produce a light stricken bottle. I'm sure someone much smarter than me can confirm this for sure though. It seems, based on all of the anecdotal evidence I've heard, that constant temperatures are the most crucial. It also seems like the orientation of the bottles are relatively insignificant.
its probably more true than we want to admit
same store had stille nachts that were 2001-2003 that have been sublime. it was like time forgot this joint. got some of this http://beeradvocate.com/beer/profile/3054/16160/ which i sent some to callmemickey
How many people do you know currently that have a bedroom closet "cellar" with beer "cellared" in there for more than 5 years? I don't know anyone who has the intent to age geuze/beer for even 5+ years without it being in a temp-controlled or insulated cellar.
Just look at that photo of Dakine's "cellar" in Arizona that was photographed in that recent beer mag article on trading/hoarding/obsessing
Absolutely not me. All of those "here's Cantillon gueuze, BUT IN A DIFFERENT BARREL!!!!" beers are worse than Cantillon Gueuze, IMO.
That druiven was fantastic! Got any more???
You would hope so... the number of people I know who have said they want to push some gueuze out a decade that store stuff in their bedroom closet or comparable is alarmingly high. Cellaring has become a novelty thing for a lot of people.
Who here would pay $400 for a bottle of Crianza Helena?
how long does shipping (from Belgium in a Box in particular) usually take?
Does it usually take more than a few days for them to ship the box out? I ordered Monday and got confirmation of payment received, Tuesday morning I got a preparation in progress email and no update since then (yes, I'm very impatient.)
Just to follow up on this for anyone interested, Kurt emailed me a tracking number on Saturday and I got the box today. All the bottles and glassware made it without a problem. Great packaging and customer service, I would definitely order from him again, it's much easier than trying to hunt down the occasional bottle of Cantillon in the US.
Yah.... if you're willing to pay his bottle prices for anything other than regular kriek/rose/gueuze.
I can't think of any.Question: I just got a bottle of Rose that was *really* full...so much so that even when standing vertically it looks like some is touching the cork. Should I have any reason to be concerned about that?
Thanks - I had never seen that before so was just curious.I can't think of any.
Question: I just got a bottle of Rose that was *really* full...so much so that even when standing vertically it looks like some is touching the cork. Should I have any reason to be concerned about that?
Anybody had a 2013 bottle of Cantillon Classic yet? I opened one yesterday with bauermj and we both thought it had a peculiar amount of hoppiness to it
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