I know. I know. Regular readers of my website might be growing tired of my ongoing homages to Cantillon, but spare me one last post – as my latest Vue Weekly column highlights the sweet tartness of these Lambic gems. For those of you more casual readers – Cantillon is considered arguably the best Lambic beer in the world. Lambics are spontaneously fermented and take three years to ferment (I describe the process in the Vue article), creating a sour, tart, earthy beer that is definitely an acquired taste. Some – like myself – love it and can’t get enough. Others crinkle their nose and leave the glass unfinished. Either is a valid response.

I won’t go on any more about the beer, because I did in this post, this post and this post (now do you get that I REALLY like this beer??). But if you haven’t tried it yet, shell out the $25 for a bottle and give it a whirl. Even if you don’t like it, you will have at least tasted a bit of beer history and will feel a whole lot smarter for it. And if you really like it, you will have a new thing to spend your hard-earned cash on. Win-win!

Read the whole Vue article here.