Oudje nog even opentrekken, enorm veel kersenpitten, veel amalndel, kers, goed zuur ook, trekt de gehele boel bij elkaar, desondanks nog goed te soen

2014 bottle shared by AdamC on 5/21/16.
Been a while since I’ve had this one and it’s every bit as delightful as remembered. Stiff acidity but still overall fairly mellow. Cherry flavor is pure bliss, with a superb mix of critter and yeast notes. Very light wood. Same perfect texture as remembered; tight, engaging carbonation. Having had some less than exciting samples of fou foune and RdG, it’s nice to see this one still lovely as ever.

On draught, July 2005 at Redbones. Chalk up one more draught Cantillon experience. And a fantastic one at that. Beautiful color and aroma, even in a bar, with boisterous cherries deliciously confronted with sour bacteria and light wood notes. Must have just been put on because it was tremendously fresh, with no thinning/oxidation whatsoever. Light cherries mingle with dry wood, heavy horseblanket and a distinct and crisp sourness, very refreshing and drinkable. I had 3 glasses it was so good!

2003 bottle Wonderful color and head retention, but much less puckering than remembered. I need to have more will-power to hold on to these things longer.

1998 375mL bottle sampled 3/24/04 Kick ass, a 6 year old lambic! Wonderful light pink, like a blush wine yet hazier. As more sediment gets mixed in, it darkens in to a muddy cherry-brown. A good bubbly off-white head perches atop throughout. Immediately upon decorking, it smells of sulfur!!! Interesting. Quickly develops in to some dry band-aid phenols, some light tart cherries and a big yeast kick. Vinegar and fruitiness not dominant in the smell. The cherries allow for huge complexity in the nose, combining fruit esters and acid with the normal funkiness of cantillon products. Amazingly dry, but even more amazing, is the medium-full body. For something so dry, tart and seemingly light, this has a wonderful chewy mouthfeel and big flavors. Yeast is huge, and the cherries are there, but it is a complement to the gueze-like flavors, not the main show. Tart, no artificial/syrupy flavors, and wonderfully complex. Blue cheese on the finish, and a big bite of balsamic vinegar. The flavors just wrap around your palate and stick in a delightfully flavorful way. Cracked, old dry leather comes to mind. I wish I had tried more lambics before sampling this, and I will admit to it being extremely dry, but still, it’s so much better than sugary, syrupy and cloying. This stuff just screams with quality and in all, I didn’t find it too dry. Definitely a big fan of cantillon after trying this. Can’t wait to try the lou pepe kriek.

Tap at Moeder Lambic. Vicces, hogy ilyen sokaig tartott, mire megkostoltam vegul, mikozben az egyik alapvetese a fozdenek. Mint olyan, talan nem is a legizgalmasabb a felhozatalbol, de annyira kerek, balanszos es a szam ize szerint valo, hogy mindez pont nem is szamit.

Aroma of tart cherry, tart fruit, barnyard funk, vinegar, oak. Flavour is incredibly intense sourness with an equally remarkable dry finish. Drinking this Kriek was like an epiphany.