{"id":51805,"date":"2026-09-08T15:57:16","date_gmt":"2026-09-08T19:57:16","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=51805"},"modified":"2026-10-13T20:47:11","modified_gmt":"2026-10-14T00:47:11","slug":"cantillon-rose-de-gambrinus-tasting-notes-and-food-pairings","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/cantillon-rose-de-gambrinus-tasting-notes-and-food-pairings\/","title":{"rendered":"Cantillon Ros\u00e9 de Gambrinus: Tasting Notes and Recommended Food Pairings by a Beer Sommelier"},"content":{"rendered":"<div id=\"thebe-301280587\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Cantillon is the last lambic brewery in Brussels that still ferments spontaneously with the wild yeasts of the Senne valley, just as it was done more than a century ago.<\/p>\n<figure id=\"attachment_49434\" aria-describedby=\"caption-attachment-49434\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-49434 size-full\" title=\"Cantillon Ros\u00e9 de Gambrinus\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Cerveza-Cantillo-Rose-de-Gambrinus-Lambic.jpg\" alt=\"Cantillon Ros\u00e9 de Gambrinus\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Cerveza-Cantillo-Rose-de-Gambrinus-Lambic.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Cerveza-Cantillo-Rose-de-Gambrinus-Lambic-300x158.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-49434\" class=\"wp-caption-text\">Cantillon Ros\u00e9 de Gambrinus<\/figcaption><\/figure>\n<p>Its Ros\u00e9 de Gambrinus takes that sour base and enriches it with fresh raspberries, giving rise to one of the most renowned fruit lambics of the style.<\/p><div id=\"thebe-1909655342\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-1423772928\" style=\"margin-bottom: 30px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"8775458773\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>General Information<\/h2>\n<p><strong>Name:<\/strong> Ros\u00e9 de Gambrinus<br \/>\n<strong>Brewery:<\/strong> <a href=\"https:\/\/www.cantillon.be\/\" target=\"_blank\" rel=\"noopener\">Brasserie Cantillon<\/a><br \/>\n<strong>Origin:<\/strong> Anderlecht, Brussels, Belgium<br \/>\n<strong>Style:<\/strong> Fruit Lambic<br \/>\n<strong>ABV:<\/strong> 5.0%<br \/>\n<strong>Calories:<\/strong> 150 kcal<br \/>\n<strong>Serving temperature:<\/strong> 8-10\u00b0C<br \/>\n<strong>Glassware:<\/strong> <a href=\"https:\/\/www.thebeertimes.com\/la-cerveza-vaso-a-vaso-tulipa\/\">Tulip glass<\/a> or <a href=\"https:\/\/www.thebeertimes.com\/en\/beer-glassware-afnor-iso-glass\/\">ISO glass<\/a><\/p>\n<h2>Tasting Notes and Impressions<\/h2>\n<p>Ros\u00e9 de Gambrinus is brewed with whole raspberries macerated in lambic, without added colorings or flavorings, and that real fruit shapes every stage of the tasting.<\/p>\n<h3>1. Appearance<\/h3>\n<p>Deep cherry red with garnet tones and ruby highlights against the light, slightly hazy, with fine and lively carbonation beneath a pink, medium-low, light and fleeting head, with poor retention and lacing, which soon shrinks to a thin ring around the edge of the glass.<\/p>\n<h3>2. Aroma<\/h3>\n<p>It opens intense and fruity, with fresh, fleshy and slightly earthy raspberry, alongside citrus notes of lemon and green apple that turn distinctly sour mid-nose, with a slight vinegary accent; it then opens toward a rustic finish of hay and barnyard, with soft phenolic traces in the background.<\/p>\n<h3>3. Flavor<\/h3>\n<p>It begins with a brief display of juicy, slightly sweet raspberry, which quickly gives way to a mid-palate of intense, sharp acidity, vinous, with an acetic edge, of lemon and tart apple, supported by a soft base of wheat and biscuit, in a short transition toward a markedly dry finish that extends into an aftertaste that is once again fruity, earthy and sour.<\/p>\n<h3>4. Mouthfeel<\/h3>\n<p>Light body, airy and brisk, carried by fine and very lively carbonation, almost sparkling in character, which heightens the acidity mid-palate and moves with slight astringency toward a dry finish, with no alcohol warmth.<\/p>\n<h3>5. Overall Impression<\/h3>\n<p>Ros\u00e9 de Gambrinus is Cantillon&#8217;s raspberry lambic, a sour, fruity and dry beer that does not try to soften its character with sweetness. As a product, it is an intense and well-defined experience, where fresh raspberry blends with frank acidity and a rustic profile typical of spontaneous fermentation. Its vinegary accent may puzzle anyone approaching the style for the first time, but if you take your time you will find a lively, complex and remarkably refreshing beer. Without a doubt, it is one of the most classic examples of the Brussels lambic tradition, brewed in Anderlecht by a brewery that has made patience its main ingredient.<br \/>\n<div id=\"thebe-1501076750\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1179889612\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><\/p>\n<h2>Suggested Pairings<\/h2>\n<p>The acidity and fruity profile of this beer make it versatile with food, from savory dishes to desserts with red fruit.<\/p><div id=\"thebe-2927455536\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h3>1. Main Courses<\/h3>\n<p>Pork ribs glazed with honey and mustard. The sweetness of the glaze plays off the beer&#8217;s fruit while its acidity cuts through the fat of the meat.<\/p>\n<h3>2. Cheeses<\/h3>\n<p>Mild, creamy cheeses such as brie or goat cheese. The lambic&#8217;s acidity cleanses the palate between bites and enhances the creaminess of the cheese.<\/p>\n<h3>3. Vegetarian Dishes<\/h3>\n<p>Warm salad of roasted beetroot, goat cheese and walnuts. The earthy sweetness of the beetroot and the acidity of the salad find a natural bridge in the beer&#8217;s fruity, sour profile.<\/p>\n<h3>4. Desserts<\/h3>\n<p>Raspberry tart or red berry mousse. Echoing the fruit note of the dessert in the glass intensifies the pairing without overwhelming the palate.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. What sets Cantillon Ros\u00e9 de Gambrinus apart from other fruit lambics?<\/h3>\n<p>It is made with fresh raspberries macerated on a traditional lambic base, without added colorings or flavorings. That faithfulness to the original spontaneous method is what distinguishes it from more commercial versions of the style.<\/p>\n<h3>2. Why is Ros\u00e9 de Gambrinus made with spontaneous fermentation?<\/h3>\n<p>Cantillon exposes the wort to the open air in open vessels so that the wild yeasts and bacteria present in the Senne valley start fermentation naturally, without added yeast cultures. It is the traditional method of Belgian lambics.<\/p>\n<h3>3. At what temperature should Ros\u00e9 de Gambrinus be served?<\/h3>\n<p>Between 8 and 10\u00b0C. Serving it too cold mutes the fruity aromas and wild yeast notes that define the beer.<\/p>\n<h3>4. What glass is recommended for this beer?<\/h3>\n<p>A tulip glass or an ISO glass concentrates the aromas toward the nose and makes it easier to appreciate the fruity, sour complexity of the lambic.<\/p>\n<h3>5. What kind of drinker is Ros\u00e9 de Gambrinus for?<\/h3>\n<p>It is meant for people who already enjoy sour beers. Its marked acidity, rustic character and slight vinegary edge may surprise anyone trying lambic for the first time, while fans of the style find in it one of the freshest expressions of raspberry.<\/p>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What sets Cantillon Ros\u00e9 de Gambrinus apart from other fruit lambics?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is made with fresh raspberries macerated on a traditional lambic base, without added colorings or flavorings. 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Serving it too cold mutes the fruity aromas and wild yeast notes that define the beer.\"}},{\"@type\":\"Question\",\"name\":\"What glass is recommended for this beer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A tulip glass or an ISO glass concentrates the aromas toward the nose and makes it easier to appreciate the fruity, sour complexity of the lambic.\"}},{\"@type\":\"Question\",\"name\":\"What kind of drinker is Ros\u00e9 de Gambrinus for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is meant for people who already enjoy sour beers. Its marked acidity, rustic character and slight vinegary edge may surprise anyone trying lambic for the first time, while fans of the style find in it one of the freshest expressions of raspberry.\"}}]}<\/script><\/p>\n<div id=\"thebe-1939066876\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/the-history-of-cantillon-rose-de-gambrinus-and-its-controversial-label\/\">The story of Cantillon Ros\u00e9 de Gambrinus and its controversial label censored in the US<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/brasserie-cantillon-el-sabor-del-tiempo\/\">Brasserie Cantillon, history and tradition of the world&#8217;s most famous lambic beers<\/a><\/li>\n<\/ul>\n<div id=\"thebe-3855480618\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"2413980541\" \ndata-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Cantillon ferments this beer spontaneously with wild yeasts from the Senne valley and adds fresh raspberries, giving rise to one of the most renowned fruit lambics in Brussels.<\/p>\n","protected":false},"author":1,"featured_media":49434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21139],"tags":[21131,21335,21204,21141],"class_list":["post-51805","post","type-post","status-publish","format-standard","has-post-thumbnail","category-opinion-en","tag-belgium","tag-lambic-en","tag-opinion-en","tag-tasting-notes"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/51805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=51805"}],"version-history":[{"count":2,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/51805\/revisions"}],"predecessor-version":[{"id":51814,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/51805\/revisions\/51814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/49434"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=51805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=51805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=51805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}