Beer Dinner: Sybarite Pig to Host Epic Brasserie Cantillon Night
Owner and chef Daniel Naumko has been holding on to a collection of this Belgian brewer's offerings and is set to unleash it to the public for a night of revelry.
The following will all be uncorked on one night:
- Rosee de Gambrinus
- Saint Lamvinus
- Lou Pepe Kriek 10'
- Lou Pepe Kriek 11'
- Lou Pepe Gueze 10'
- Classic Gueze
"In short," Naumko told us, "it will be a very special night for me since Cantillon is potentially my favorite brewery on the entire planet and I will be putting my heart in soul into reproducing a dish that jumped-started my career in food and won me judges' choice at the Houston Beer Experiment a couple of years ago. I'm incredibly excited about it, haven't been this excited for a long time."
Make sure to reserve your place ahead of time by using the Pig's Eventbrite tool.
The Cantillon Brewery has been making more-then-usual news this year with its announcement of an expansion. The brewery, located in Brussels, purchased a building down the street from its current space (which used to be a lambic blender in the '60s) and will begin using it in October.
"Because we can't disturb the balance between new and old lambic in our blend," Cantillon's brewer Jean-Pierre van Roy explained, "we will increase the production each year to finally double it" in the next four years. "The wort, brewed at the Cantillon's brewery, will be transferred the day after the cooling and will mature for years in the new location. As you know, we need at least two or three years to produce a beer. In this way to work, the next production increasing will take place during the season 2016-2017."
Doug Fairall is a craft beer blogger who focuses on Florida beers and has been a homebrewer since 2010. For beer things in your Twitter feed, follow him @DougFairall and find the latest beer pics on Instagram.
Get the Food & Drink Newsletter
Our weekly guide to South Florida dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.