Drogone Lambic – Brasserie Cantillon

Where beer meets natural wine

Drogone Lambic is the result of a unique collaboration between Brasserie Cantillon and Cantina Giardino, bridging the worlds of spontaneous fermentation and natural winemaking. It blends a 3-year-old lambic with the rich and structured character of Aglianico grape pomace.

An ancestral process

Before being blended with the lambic, the grapes underwent a 3-month skin-contact maceration in chestnut barrels. This ancient method enriches the beer with layers of aromas reminiscent of both wine and traditional lambic, resulting in a fascinating, one-of-a-kind beverage.

Aromas and taste

In the glass, Drogone Lambic displays a deep ruby-red color. The bouquet opens with vinous notes, ripe red fruits, subtle spices, and fresh acidity. On the palate, it is structured yet balanced, offering a sour, fresh, and complex sip that embodies the spirit of collaboration between beer and wine.

Technical sheet

• Producer: Brasserie Cantillon

• Country: Belgium

• Style: Lambic – Gueuze (collaboration)

• Taste: Sour

• Alcohol: 7% vol

• Color: Ruby red

• Weight: 1.4 kg

• Shelf life: Over 6 months

• Ingredients: water, barley malt, hops, yeast, grape pomace (contains gluten)

Food pairings

Pairs beautifully with aged cheeses, grilled red meats, and Mediterranean spiced dishes. Also ideal as a meditative drink on its own.

See all products of Cantina Giardino

Ariano Arpinio, Campania

A splendid company, without compromises with the aim of not altering the natural balance, but rather of supporting it.

The official year of foundation is 2003 but in reality it has actually been producing wines, at least on an experimental level, since 1998. Antonio, Daniela and the other partners have as their objective the production of real, frank and evocative wine of the territory, without sophistication, the way we like it.

There are 25 hectares of vineyards, all at 500 meters above sea level and with plants up to 90 years old. Only the native vines of the area are grown here, such as Aglianico, Fiano and Greco.

The macerations are very long, even up to 6 months in containers such as non-first passage wood and amphorae, terracotta and stoneware. Spontaneous fermentations with native yeasts, and the wine is bottled without filtration or clarification or the addition of sulfur dioxide