Zwanze Day Location Update and Beer Info

cantillon zwanze 2016

It’s hard to believe, but Cantillon’s Zwanze Day is barely a month away. Earlier this morning, Jean posted an update regarding locations and shared some insight into this year’s blend. Check it out and make sure you’re there on Saturday, October 1st.

A few news regarding the Zwanze Day.

The 2 locations in Japan are known, in Tokyo and Osaka.
In Canada, the Bar Volo in Toronto will receive the event for it’s last evening.
And we have one more new place in Italy : The TryBeer Room in Castiglione d’Adda.

Welcome dear friends !

The almost now complete list here below. Still 1 place to come in the US.

And to finish, a few explanation about the beer of this year in English, français en nederlands.

The Bars :

AUSTRALIA
– The Scratch Bar — Brisbane

AUSTRIA
– Tribaun — Innsbruck

BELGIUM
– Moeder Lambic Fontainas — Brussels
– Moeder Lambic Saint-Gilles — Brussels
– Mi-Orge Mi-Houblon – Arlon
– Rose Red — Brugge

CANADA
– Dieu du Ciel — Montréal, Québec
– Bar Volo — Toronto, Ontario
– The Drake – Victoria, British Columbia

DENMARK
– Himmeriget — Copenhagen

FRANCE
– La Fine Mousse — Paris
– La Capsule — Lille

FINLAND
– Stadin Panimo Baari — Helsinki
GERMANY
– Café Herman — Berlin

GREAT BRITAIN
– Kernel Brewery – Bermondsey
– North Bar — Leeds
– Six° North — Aberdeen

ITALIE
– Ma Che Siete Venuti A Fà — Rome
– The Dome — Nembro
– LambicZoon– Milano
– The Drunken Duck — Quinto Vicentino
– Ristopub Margherita — Quartu Sant’Elena
– Ottavonano — Atripalda
– TryBeer Room – Castiglione d’Adda

JAPAN
– Belgian Brasserie Court Antwerp Six – Ginza, Tokyo
– Dolphins – Umeda, Osaka

NEDERLAND
– De Bierkoning — Amsterdam

NEW-ZEALAND
– Garage Project – Wellington

NORWAY
– Nogne O — Grimstad

SPAIN
– Masia Agullons — Sant Joan de Mediona

SWEDEN
– Akkurat — Stockholm

SWITZERLAND
– Erzbierschof — Zurich

USA
– Anchorage Brewing Co. — Anchorage, Alaska
– Armsby Abbey — Worcester, Massachusetts
– Avenue Pub — New Orleans, Louisiana
– Bagby Beer — Oceanside, California
– Beachwood BBQ — Seal Beach, California
– Crooked Stave Barrel Cellar — Denver, Colorado
– De GardeBrewing — Tillamook, Oregon
– Fool’s Gold — Manhattan, New York
– Green Bench Brewing Co. — St-Petersburg, Florida
– Holy Grale — Louisville, Kentucky
– Jester King Brewery — Austin, Texas
– Jolly Pumpkin Artisan Ales — Dexter, Michigan
– Mikkeller Bar — San Fransisco, California
– Monk’s Café — Philadelphia, Pennsylvania
– Novare Res Bier Café — Portland, Maine
– Playalinda Brewing Co. — Titusville, Florida
– REAL a Gastropub — Honolulu, Hawaii
– Russian River Brewing — Santa Rosa, California
– Schera’s — Elkader, Iowa
– Seymour – Greenfield, Massachusetts
– Side Project Cellar — Maplewood, Missouri
– Slow Boat Tavern — Seattle, Washington
– Spuyten Duyvil — Brooklyn, New York
– The Sovereign — Washington D.C.
– Thin Man Brewery – Buffalo, New-York
– Trillium Brewing Co. — Canton, Massachusetts
– West Lakeview Liquors — Chicago, Illinois

The Zwanze 2016 :

When I was a kid, I would come to the brewery to lend a hand during my summer vacations. My father needed help refilling barrels of lambic with sour cherries and raspberries that came to the brewery by the ton. I would go home with red hands and a small case of indigestion after having stuffed myself, too!

At the time, sour cherries and raspberries came from the Pajottenland, harvested within about ten kilometers of the brewery: local fruit for a local beer. The summers were subject to the whims of the weather, going from sunny and hot one year to wet and cold the next. Being finicky fruit, raspberries were particularly sensitive to the changing weather, and went from being very flavorful and brilliant red to bland and colorless – something that of course determined the degree of acidity and the color of our Framboise Lambic.

At the beginning of the ’80s, we compensated for the lack of color in our Framboise with the addition of Kriek Lambic. The excessive acidity added by the fruit was tempered by the use of vanilla. This is how, during the decade to follow, Cantillon Framboise evolved into a blend of 75% raspberries, 25% sour cherries, and .05% vanilla.

Throughout the ’90s, with increasing demand for housing, labor costs rising, and artificial flavors and syrups coming into use by many of the Lambic brewers, there was an almost complete disappearance of cherry orchards and raspberry farms in the Pajottenland. We were therefore forced to look for our fruit outside of Belgium. Today, our raspberries come from Serbia. Brighter, more flavorful, and more consistent than their Belgian cousins, these Serbian raspberries mean we no longer need to turn to cherries and vanilla to make our Rosé de Gambrinus, which is now 100% raspberry.

For Zwanze 2016, I wanted to do a bit of a throwback and revisit one of these old blends. Since the intensity of today’s Rosé de Gambrinus approaches that of the Kriek, the additions of cherries to the raspberries no longer seemed necessary.

Instead, we had to turn to a fruit that would bring more intense color and flavor sufficient to stand out. My choice was to bring in the blueberries that we’ve used for the last ten years to create our Blåbær Lambic, a special beer done for the Danish market.

For our third ingredient, we’ve opted to use the finest possible Bourbon vanilla beans. During the ’80s we used vanilla extract for reasons purely financial. Traditional Lambic-based beers were, at the time, under-appreciated and the breweries that produced only spontaneously fermented beers struggled to make ends meet. Cantillon was no exception, and it was impossible for us to use real vanilla in our Framboise. Zwanze 2016 is the new incarnation of what should have been during the dark years of Lambic.

To best appreciate the complexity of this beer, we suggest tasting it at a temperature of 12 to 15° C (55 to 60º F). Don’t hesitate to warm your glass a bit if the beer is served too cold.

We’ve stepped back in time 30 years for Zwanze 2016, which is the result of a blend of 82% raspberries, 18% blueberries, and .05% Bourbon Vanilla beans, on which we’ve aged two-year-old Lambic at a rate of 300g fruit per liter.

À votre santé et vive le Lambic!

Jean

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By: Mark Robinson

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