Cantillon FouFoune

Brewed by Cantillon
Style: Lambic - Fruit
Brussels, Belgium

Bottle at Ølbaren, shared with Mette, recommended by Sahlholdt. Orange, small white head. Sour acid, fruit (peach), citrus, some wood. A little like biting a peach, the sour/sweet skin.

Dark, hazy yellow color. Small head. Citric aroma with a hint of apricot. Very sour sucking-on-a-lemon flavour. Some apricot flavour lurks in the background.

Bottle. Milky, cheesy, sour/citric aroma. Very cloudy yellow colour. Nice head. The flavour is very citric with some danablue. Nice acidity, burning at the back of my throat.

On tap at the Maproom!!! Poured a lightly hazy orangey-apricot with a half inch of white headage. Loved the funky/sweet/sour/tart nose... old moldy, cobwebby stable, bread, and mild spices accented with a lighter-than-expected apricot presence. Flavor was even better... lip puckering, stomach-eroding vinegar and lemon, funky yeast, ripe cheese, and overtones of apricot. Powerful in every sense of the word, yet intricately crafted, engaging, and truly refreshing. Rather dry. This was a most excellent brew!

Cloudy orange colour with a very small white head. Fruity and lactic sour aroma. Tart fruity flavor with notes of yeast and wood.

on tap at map room...I thought this was pretty delicious. Poured a flat rosey color. Aroma was intense tarty sweet fruit and sour champaign. Flavor was similar...very much like white wine with some great light fruitiness and barn funk. Mouthfeel was light and refreshing.

Lightly sour with hints of apricot tartness. Yeasty fruit notes with a complicated interplay of wood barrel, barnyard, and mustiness. Typically high quality lambic from this brewer.

Tap at Spuyten Duyvil’s yeast feast - probably one of the least sour of Cantillon’s lambics, but, as anyone experienced with them knows, that doesn’t mean it isn’t still mouth-puckering - cloudy burnt gold/orange - lovely wild yeast and white wine aroma, with just a small undercurrent of tart apricot - the sourness seems less like a wild yeast sourness, and more like they used under-ripe fruit to lend a different kind of tartness to this particular beer - woody, barnyard, characteristically Cantillon flavor abounds underneath - and under THAT, an almost alcoholic, tannic, wine-like flavor - very complex stuff, but even with the lower sourness, it’s still hard to drink more than a few ounces in a sitting.