Trip to Wonderland!


Europe 2005 - Friday, may the 20th 2005


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Texts and photos : Sylvain "Altaïr" Dupuis.

Friday, may the 20th 2005.

Main impression:
Oupssss, my bsckpack! It's my first reaction, followed by rage, deception and frustration.

Odors:
The noble dust of Cantillon.

Color:
Red, the color I was seeing after my backpack was stolen.

Flavor:
Brewery Cantillon Geuze.

Sound:
The Brussels Jazz Marathon. It's not the Montréal International Jazz Festival but having it on the "Grand-Place" give it a special look that mix mediaval and modern times and the brasilian jazz show at "The Music Village" sounded quite good even if the band was missing a bit cohesion.

Texture/sentation :
A sardine tin! The sensation of being crushed on all side when I tried to leave the Music Village. I must say that it's not always désagreable to be in a sardines tin, all depend of the sardines that are around!

Day summary:
I walked from the "Grand-Place" to the Cantillon brewery. Very interesting visit followed by a sampling of five of their products. My camera started to play tricks on me during the visit, it seemed to be stuck in a continuous auto-focusing mode so that many photo where not good.

Going out of Cantillon, I sat on a bench to look at the problem with the camera and take a shot of a Tintin billboard on a building in front. Someone tap on my shoulder to show me something, I turn and see notting. A few minutes later I realis that my backpack is no longer on the bench beside me.

On the stop, rage, frustration, incredulity and discouragement succede like a storm in my head. I find police station at the "gare du midi" and I make a report. It's at this moment that I remember that my bag contained my passeport and my return ticket. For those it may interest, there was also 400 €, my electronic agenda, a diskman with 23 CD, earphones, raincoat and windbreaker and two T-shirt that I just bought at Cantillon. All the stuff that precede can be replace but there was also my anoted guide book and all the information I have found about places I wnated to visit. It's to late to start again to dig the information again on the internet, I will then have to be sastisfied with the activities that I remember.

After the formalities, return to "Grand-Place" where I buy a cheap raincoat since, like all evening since I'm here, it's raining a bit. During the day the temp is better but varies between sunny with clouds passage to cloudy with some clearing. It's relatively cool for the season.

On the "Grand-Place" it's Brussels Jazz Marathon, interesting but there is a certain lack of finition touch, I prefer to finish my evening at The Nusic Village where I see the Sofia Ribeiro - Guy Cabay “Brasilian” Quintet.


The "Grand-Place" and neigbourghoud streets.


Walking toward Cantillon, I liked this agencement of lines and angles made by roofs and chimneys.


We can find murals everywhere but in Belgium they are original BD signed by the artist!


Cantillon brewery and some of their products.


The mash tun.


The kettle.


The cooling vat, some traps opens in the roof to let in the wild yeast and bacteries that cause the spontaneous fermentation. Note that even if you can let the wort in open air anywhere and that some spontaneous fermentation result, it's only in a small region that you may walk thrue in a day, named "Payottenland" that you will find the three type of wild yeast needed to produce good lambics. To know more on this subject, consult Lambicland by Tim Web, Chris Pollard and Joris Pattyn.


Some of the oak barells where the lambic will stay between six months to three years depending of the usage to witch it's destined (a gueuze is an assembly of young and old lambics).


the bottling chain.


After botling, the beers must be stored for many months to obtain the proper level of carbonation.


the Cantillon's tasting room.


The two first samples, left a 3 years lambic and at right, a gueuze made with a 3 year lambic to witch you add yougers lambics who still have some residual sugar to get a new fermentation in the botle.


Following, a degustation of kriek and "franboise", those are gueuzes where whole fruits have been added in the barrels to let them macerate and ferment for many months.


Finally a glass of Faro, an old gueuze where brown sugar have been added to get a new fermentation.


The photo I was taking when my bag was stolen.


Next, saturday the 21th of may 2005


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