Guided tasting of  “Lambic” beers from Cantillon brewery

Curated by Patrick Böttcher

Saturday 5 March

at 4.30 pm (duration: about 45 minutes)

first floor gangway

Single entry ticket: € 10*
Limited seats (priority established by order of booking until full capacity is reached)

(confirmation by bank transfer payment) to: info@livewine.it

*In order to take part to the Lambic beer tasting you have to pay the entrance to the Live Wine 2016 event separately.


Lambic is a kind of beer that ferments spontaneously thanks to wild yeasts. It is only produced in the region of Payottenland, south-west of Brussels.

[cml_media_alt id='5487']Cantillon3[/cml_media_alt]Most of what the legendary Belgian brewery Cantillon does is in common with the world of natural wines:

Ancestral and artisanal production practices, fermentations with wild yeasts, ageing for 2 to 3 years in barriques, refermentation and “prise de mousse” in the bottle using traditional methods.

In addition, the synergy with natural winemaking has become even closer as recently the refermentation is carried out with wine grape bases or wine juices.

This is the experience we would like to share with you during this unique tasting.


Tasting programme:

Bruocsella: Lambic,  3 years ageing in big barrel. All of the sugars are transformed here. No bottle refermentation.

Lou Pepe Gueuze: Blend of Lambics aged 2 or 3 years, 4gr/lt of sugar added to kick-start refermentation. This Lambic blend has a longer ageing than a classic Gueuze* thus having a more distinct character.

Chardonnay: Blend with Chardonnay grapes from Agaises vineyards in Belgium with 2-year old Lambic.

Lambic d’Aunis: Blend of Pinot d’Aunis grapes from Olivier Lemasson, in the Loire and Lambic with 2 years’ ageing.

Carignan: Blend of Carignan grapes from Mas d’Agalis, in Languedoc, and Lambic with 2 years’ ageing.

Saint –Lamvinus: Blend of Merlot and Cabernet Franc grapes from Bordeaux and Lambic with 2 to 3 years’ ageing.

Lambic Jaune: 4 months of maceration of a Lambic with 2 years’ ageing. in a barrel of raw Vin Jaune just after harvest. The barrel belongs to Stephane Tissot in Jura.

* Gueuze: beer obtained with bottle refermentation of a Lambic.

Notes on the curator
Patrick Böttcher
is a pharmacist by trade who has a passion for “natural” wines and artisanal beers. For the last 5 years he has partially given up his day job behind his pharmacy counter to take care of his blog: www.vinslibres.net and write books (among which a forthcoming one on Elisabetta Foradori).
His passion for Italian red wines, Alsatian and Loire whites and artisanal beers have induced him to organize the fair “Vini, Birre, Ribelli” held for the last 2 years in Brussels.
 Patrick Böttcher is also the administrator of Slow Food Metropolitan Brussels Convivium.

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