overall
97
93
style
Brewed by Cantillon
Style: Lambic Style - Unblended
Brussels, Belgium

bottled
available

on tap
unknown

Local Distribution

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RATINGS: 276   WEIGHTED AVG: 3.74/5   EST. CALORIES: 150   ABV: 5%
COMMERCIAL DESCRIPTION
Please note the age of the sample you are reviewing when entering your rating. While many factors determine whether you have had "Jonge" or "Oude" Lambik, a general rule of thumb is to enter 1 year-old or older lambik under "Cantillon Oude Lambik" and anything less than 6 months-old under "Cantillon Jonge Lambik".

For those between 6 and 12 months of age, you should take in to consideration the character of the lambik. Samples presenting themselves as hazy/cloudy, with some head-formation and residual sugar should be entered as "Jonge Lambik", while those that are drier, higher in clarity and with little/no head formation should be entered as "Oude Lambik".

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3.7
   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
jinroh (1316) - ESTONIA - MAR 27, 2016
Sample at brewerys tasting room. Pours pale, light and not much foam. Aroma has some autumn funk going on, not that sour. Tastes also nicely smooth, some funk and a bit of sour. Sipped this one for quite long, nice and enjoyable when maybe simple lambic. Basic and solid.

4.6
   AROMA 9/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 19/20
adasko (1981) - Poznan, POLAND - FEB 2, 2016
18 months sample, in the brewery tasting room. My first Cantillon beer, just blew my mind. Awesome.

3.8
   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
Garrold (4515) - Sheffield, South Yorkshire, ENGLAND - JAN 28, 2016
From a jug at the brewery. Orange gold. Very light haze. No head. A tad cheesy. Some wood. Soft funk. Taste is dry mostly, with a little sweetness on the lips. Softly acidic. Dries out. Very nice.

3.8
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 15/20
Gaultier (1580) - SWEDEN - DEC 23, 2015
From a jug @ Cantillon, Brussels 15/5-15. 16-18 month old. Fruity and bretty with leather and horseblanket.

3.6
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
sjogro (3045) - The Hague, NETHERLANDS - DEC 11, 2015
At Cantillon. Golden without head or carbo. Hay, cheese, white wine. Sour, salty. Medium body.

4.1
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
scirtes (459) - POLAND - DEC 10, 2015
Sampled at Cantillon Brewery. Golden, flat, a bit hazy. Lots of Brettanomyces notes in aroma, fruits, white wine. Moderately sour, fruity, vinous, hints of astringent bitterness. Very good.

4.2
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
SirLimpsalot (3864) - SWEDEN - NOV 3, 2015
@ Moeder Lambic 15-10-30: Helt utan kolsyra, mycket trevliga och stora toner av vindruvor. Underbar balans. Otroligt gott

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
gyllenbock (8171) - Stockholm, SWEDEN - OCT 31, 2015
Cask at Moeder Lambic Fontainas. Orange with almost no head. Funky with grapes, oak and light apples. Soft and easy to drink with no carbonation. A tasty one

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
hallinghansen (2938) - Odense SV, DENMARK - OCT 19, 2015
Cask @ Moeder Lambic, Brussels. Unclear yellow body with a medium white head. Dusty, cobwebs, oak, funky, almonds, tartness.

3.8
   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 17/20
ctipping (1531) - Florida, USA - OCT 18, 2015
1, 2, and 3 year lambic poured from boxes. 1 year is much paler than 2 and 3 year. No head. 1 year is soft and almost sweet smelling. Straw and wheat. Low acidity. 2 year smells almost vinegary and oaky. 3 year is extremely oaky and yogurty. Tastes are dramatically different as well. 1 year has some sweetness with straw and grain. 2 year is extremely sour. 3 year is an incredibly complex lambic. Oak is prevalent. Moderate acidity, but less than I expected. Funky and yogurty tartness. All are flat and medium light in body. Fantastic experience to try these three components next to the gueuze they are blended into. They are interesting to taste, but the refinement of the gueuze they become belies their abrasive characteristics.


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