Last night I cooked roast pork.
I roasted a pork loin on a bed of onion, carrot, celery, sherry vinegar, white wine, parsley & bay-leaves and served it with Cantillon’s Iris.
I’ve been sitting on this bottle for months – waiting for the weather to change and an opportunity to cook a tasty autumn dish to have it with. It was worth the wait and the effort.
Iris is a lambic from a century old Belgian brewery that specialise in this style, Cantillon. I was first introduced to this style last year with Lindemans Kriek and I was intrigued. Since then I’ve tried a range of traditional and experimental lambic’s from Lindeman’s Gueze & Cantillon’s Rosé de Gambrinus to Moon Dog’s Peverse Sexual Amalgam and Cavalier’s Dark lambic.
Iris is anything but classic but it is true to the lambic methods – sort of – though I’ll let the brewer explain
“The hopping is different too. Lambic is made with 100% dried hops, for the Iris we use 50% of dried hops and 50% of fresh hops. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualities.
After two years in the barrel, the Iris undergoes a second fresh hopping two weeks before the bottling. A linen bag, filled with hops, is soaked in the beer for two weeks. This technique, called “cold hopping”, gives the beer a more intense savour and makes the smell and the taste more bitter.”
It is still quite sour but not as fierce as the Rosé Gambrinus – which I struggled with more than one glass. If you are into sour beers or just trying something different I can recommend this beer highly – but make sure you have food – pork is perfect because the sweet meat contrasts is nicely and the sourness and spritzyness cuts right through the fat.
As far as I know Josie Bones in Collingwood still has some Lindeman’s Faro on tap (which is a rare treat in Australia) and an always excellent range of pork dishes – give the rolled pigs head a crack!