Bottled. Deep red with aroma of red berries. Woody and vinous, and unusually sweet for a Cantillon. Still tart and complex with a citric acid finish with some bitterness, seemingly from the stones (or do you say seeds?) in the grape.

Extra rating 1: St Lamvinus 2002 Merlot. Light red. Woody, vinous character, balanced acidity. Juicy, sparkling and very dry with pleasant grape stone bitterness (9/4/7/4/16).

Extra rating 2: St Lamvinus 2003 Cabernet Sauvignon. Deep clear red. Fruity vinousaroma. Citric with notes of barnyard and juicy aromatic grapes. Sweeter than the Merlot variety. Complex and intense. (9/4/8/5/16)

'00 version sampled draught at Akkurat, Stockholm, Sweden in April 2003.
Clear red and hazy. Acidic nose with fresh raspberries. The normal Cantillon sourness is here balanced by a welth of sweet, fresh raspberries. Complex and lightly woody with citric acid finish.

Hazy gold - apricot colour. Slight head, transparant-white. Nose of raisins, grape, sugar, benzene, sulphur. Taste gives raisins again, sweet muscat wine, sugary retronasal. Slick, oily mouthfeel; thick bodied because of the syrup. Nice balance between the sweetness and the lambic tartness. If I have to drink sweet beer, I want this.

Light-amber, little white head, unstable. Nose gives lambic with fresh hops and cheesy odour of old hops. Plus something fruity, and hard exotic wood, wetted. Taste is fruity, a subdued bitterness, then very outspoken lactic sourness. Palate finishes completely like old lambic. No more hops. Third version. Every new one seems better. The dry hopping with extra hops, this time, has marvellously complexed the beer.

Rosy-speckled orange-gold. Slight white head. Nose of muscatgrape, malonate, "Muscat de Samos". Sour taste but with typical muscat-background, very outspoken. Sharp finish. Grapes seem to give a nice oily perfume overlying the beer, like fondue-oil. Just superb. One of my favourites.

Sampled draught at Akurat, Stockholm, Sweden.
Pale orange. Acidic, just like the regular gueuze, but also with a big punch of tannines and muscat grapes The grapes only add a hint of fruitiness. The draught version seem more balanced than the bottled and adds a bit of honey. Still, this is sour like pure acid, and I love it (even if my stomach does not...)

Colour: golden with orangey shine; thick, white head, quite even, slowly disappearing; beer continues fine, pearly bubbling. Nose: Woody, tart (yes - even in the nose), lemony, lemon-flower or lemon-scented (dry) tea; slightly sulphury. Taste: tart, drying, tannins. Citrus zest, green apples, meaty flavour too. Fades ever so gently. Aftertaste: Dry tartness keeps lingering. Strange impression of sweetness appears, probably due to disappearance of acids in the mouth - orange marmalade without the sticky sweetness. Mouthfeel: Absolutely dry (tannins) effect on front teeth and tongue. Slight burning throat effect. It is impressive how active this beer is, as composed from old (2yr.) lambics only.

Colour: hazy orange; thick wild head, nearly immediately gone. Nose consists of a lesser fruitexplosion. I suppose it are cloudberries, but it makes me think of pineapple, or very sweet rosy grapefruit. Horseblanket is there as well, as well as something like VERY fresh, living seafood. Taste comes with the Cantillon acid-bite, surrounding an astounding fruity taste. Rosy grapefruit comes to mind again. The fruityness definitely mellows the acidity. My wife, however speaks about decaying and oxydizing vegetable matter... There is some throat-burn, so quite some acids. Refreshing, too. No new aftertaste, just the aromas of the fruit, esters and fruitacids lingering on. A rare one, this, to be consumed with moderation and reverence.

Note: '99 means released now. Colour: unbelievable deep cherry-red. When yeast mixes in, slight brown haze. Very little head (fruitacids and kernelcontents), deep rosy-red, but fast disappearing. Nose: as a bucket of freshly plucked raspberries - only intenser. Slight nose of wet wood at the back. Also a waft of wet chalk on a blackboard. Taste: taste as from wild raspberries, but more subdued, with heavier wooden overtones. First impression, surprisingly, as from a southern Europe landwine, slightly diluted with water. Extremely refreshing. Very deep retronasal flavour, not aggressive, sourness mainly fruit acids. Hints of lactic acid and acetic acid, but below identification threshold. Aftertaste: raspberries, lingering on and on, tart. Mouthfeel: rather sharp, very dry but not aggressively so. Lou Pepe ('Gramps' in Langue d'Oc, Occitane) stands for gueuze, kriek or framboise made exclusively with 2 year old lambics, preferably on pipes, used before only for wine (Bordeaux). Added is a sugary liqueur, instead of young lambic for secondary fermentation. Also, the content of fruit per barrel is 50% higher than the 'ordinary' Framboise. This is truly a world classic.