Cantillon Cuvée des Champions
Also known as Cantillon Cuvée Saint-Gilloise
Cantillon Cuvée Saint-Gilloise
The brewer markets this same or near-same product by more than one names. This can be the result of a brewer distributing this beer under different names in different countries, or the brewer simply changing the name, but not the recipe at different points in time.
Commercial description
A new brew concocted by Jean Van Roy to celebrate the 2003-2004 Division III title for the local Union St. Gilles football team and its upgrade to Division II. Description for the first reelase: Cuvee des Champions is not a traditional ’gueuze,’ in that it is made from only two year-old 2001 lambic, not from a blend of older and younger lambics. It is also dry-hopped in the cask for three weeks with fresh Styrian Goldings hops. Re-fermentation in the bottle is achieved with the addition of a small amount of candi sugar. Editor’s Note: various hops have been used for later batches of Cuvee des Champions. Cuvée Saint-Gilloise is dry-hopped with Hallertau and is merged with this listing.
Proceed to the aliased beer...A new brew concocted by Jean Van Roy to celebrate the 2003-2004 Division III title for the local Union St. Gilles football team and its upgrade to Division II. Description for the first reelase: Cuvee des Champions is not a traditional ’gueuze,’ in that it is made from only two year-old 2001 lambic, not from a blend of older and younger lambics. It is also dry-hopped in the cask for three weeks with fresh Styrian Goldings hops. Re-fermentation in the bottle is achieved with the addition of a small amount of candi sugar. Editor’s Note: various hops have been used for later batches of Cuvee des Champions. Cuvée Saint-Gilloise is dry-hopped with Hallertau and is merged with this listing.
Cantillon Cuvée Saint-Gilloise
The brewer markets this same or near-same product by more than one names. This can be the result of a brewer distributing this beer under different names in different countries, or the brewer simply changing the name, but not the recipe at different points in time.
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