Cantillon Fou Foune 750ML

A Word from the Brewer
The apricots are sourced from environmentally-friendly and sustainable agriculture. The proportion is 300 g of fruit blended with one liter of lambic, and the soaking time is very short. Specifically, it will only take around five weeks for the lambic to extract the fragrances and flavors of the fruit. It is worthwhile to note that Cantillon Fou Foune kicks off the bottling season around the end of August. Given its success, Cantillon Fou Foune has taken up third place among the fruit beers in terms of volume, behind the traditional kriek and Rosé de Gambrinus.

History
Told by Jean-Pierre Van Roy
A marvelous wine grower’s house with a view on the Rhône river. A large table with a perfectly roasted young goat and delicious wines (Hermitage and Saint-Joseph). Around the table, only good friends.

It was 1998. There was a friendly atmosphere, the food was excellent, it was a perfect occasion to improve the world and let our imagination run away. Improving the world has remained an illusion, but one of our fantasies has become reality.

François Daronnat, an apricot grower nicknamed “Foufoune” was one of the participants.
He kept on singing the praises of his “Bergeron” apricots : they were the most natural, the most beautiful, the most delicious, sweet and acidic at the same time.

“With those apricots, I could brew you a beer, dear François”, I told him. But my spirits got bemused by the great Rhône wines and I forgot all the dreams and crazy ideas which pop up at these great moments.

Foufoune, however, hadn’t forgotten about the apricots and the beer: on a morning in July 1998, I discovered all of a sudden 300 kgs of deliciously mature “Bergerons” outside the Cantillon brewery.

Foufoune was obviously someone who kept his promises.

It was up to us now. The result was perfect and the limited production of Cantillon Fou Foune apricots lambic was destined for a small part of the French market.
Due to the success of our provençal beer, 1200 kgs of apricots are delivered now every year to the Cantillon brewery.