Vintage-aged ruby-hazed pinkish-headed framboise proffers tart raspberry sourness and tannic white grape pucker as carbolic hop spritz saddles fragrant dry esters. Leathery oak acridity enhances cherry-skinned crabapple-cranberry insinuation, vinous white wine sharpness, and mildewed cork tinge. Grating vinous acidity frustrates harshly bitter finish and exorbitant $28 price for 22-ounce bottle gets steep. Only daring drinkers need apply.
All posts by John Fortunato
CANTILLON KRIEK LAMBIC
Impossibly dry pinkish-headed golden-red lambic with persistent eye-squinting sourness, uncommon dry-smoked lemon tartness, and stinging limestone acidity hiding unripe white grape influence as tempestuous vinegar vulgarity and bitterest lemon lull overtake distant cherry tang. So imposingly tart only highly individualized tastes need apply. Try it with sharp cheese if you dare, though may cause heartburn if quaffed with spicy foods.
CANTILLON IRIS
Bone-dry vinegar-wafted copper-hazed citric lambic maintains sour white grape tartness, crisp orange rind bitterness, and pink lemonade tang. Wild airborn yeast perks floral iris-rosebud-dandelion serenity, corky leather-bound must, and skewered oaken acidity of lusty lemon-peeled lemon meringue aperitif.
CANTILLON GUEUZE LAMBIC
Stylistically on the mark as brettanomyces-stricken cork-bottled Belgian sour ale. Utilizing wine-soured double fermentation, skanky dry fruited waft heightens vinous white peach, yellow grape, and green apple tartness above musty barnyard funk. Grassy-hopped horseblanket dryness saddles mineral-watered crispness. Tart green-yellow grape pucker may overwhelm its essence. Too soft to compete big time.
CANTILLON FOU’ FOUNE
Slightly turbid orange-yellow haze suits invigorating apricot lambic. Mouth puckering white peach tartness, acidic white-wined gueuze-like acridity, eye-squinting lemon-dropped green apple stint, and tangy apricot lick saddle dry-leathered cork-like barnyard funk. Champagne-fizzed vinaigrette aperitif will appease open-minded connoisseurs or seafood lovers dining on clams, shellfish, or lobster.
CANTILLON BRUOCSELLA 1900 GRAND CRU
Eye squinting brettanomyces tartness of oak aged lambic stays stingily sour to astringent cork-like finish. Vinous green grape dryness enhances faded lemon meringue pie and green apple illusions. Recommended solely to open-minded sour ale experimentalists. Serve with fish or lean cuisine.
(LES BRASSEURS) CANON BIERE DE GARDE
Surprisingly mellow 7.6% alcohol-fueled dark beer brags about “cold storage creating the perfect balance of strength and character.” Brown chocolate essence leads the way to persistent grain-fruited finish.
CANASTER WINTERSCOTCH ALE
Treasured ruddy garnet winter warmer’s audible soda-like fizz and corresponding roasted hop compaction may prohibit initial full-bodied complexities, but ultimately, rich fig-dried sugar plum, rum raisin and cherry puree overtones saturate chewy vanilla-chocolate sweetness drifting through molasses-thick Scotch malt goo. Vinous red-wined port, burgundy and pinot noir souring confirms slow sipping intricacy. Anise, nutmeg, banana pudding and spiced pumpkin broach the surface. Fantastique!
CANADIAN MAPLE LEAF LAGER
Tepid amber-clouded mocha-scented lager with unassuming hop fizz fades gently to mild pale malt finish.
CANADIAN BLACK & TAN
Gentle overriding carbonation consumes faintly mocha-scented deep brown body, degrading insignificant black & tan. No bittersweet malt thickness exists and plain toasted hop finish stumbles.
CANADIAN BEAVERTAIL DARK ALE
Zesty fruit-scented berry-ridden dark ale renders polite hop bite and unobtrusive malt sweetness. Not nearly strong or resilient enough but easily quaffed.
CANADIAN ARCTIC AMBER LAGER
Musty fruit-spiced sweetness gives mediocre auburn-hued ‘Holiday Ale’ nascent momentum. Goes down pleasantly, leaving bittersweet roasted grains and caramel malts to coat throat.