Last Days Of Bar Volo Yonge St. / Cantillon Zwanze Day 2016



From Monday, September 26th to Saturday, October 1st we will be celebrating the last week of Bar Volo on Yonge St. The plan? Put together the best possible list of beers on tap we can find and celebrate 28 years of business at this location (and our re-location to 582 Church St). All beers (12oz and 16oz servings) will be $5.00 all week long. Here are our hours: Monday to Wednesday (4pm-2am), Thursday-Friday (2pm-2am), Saturday (4pm-2am). We are also clearing out our cellar and will have very special off-menu releases. Hope to see you there!


It is with great pleasure to announce that on Saturday, October 1st, 2016 our last day of business at 587 Yonge St. will also be Cantillon Zwane Day - world-wide celebratory release of a limited one-off lambic beer made by Brasserie Cantillon. Given this is our last day of business, we will not be selling advanced tickets and the Zwanze will be made available starting a 4pm on a first come first serve basis. Price and serving size will be made available at the event. We will do our best to limit the samples to one per guest. If you are keen on trying Zwanze please arrive early to avoid disappointment as there is only a limited amount of pours per keg. 


We will have a limited edition Zwanze Day 2016 / Last Day Of Bar Volo glass available on Saturday, October 1st, 2016:




When I was a kid, I would come to the brewery to lend a hand during my summer vacations. My father needed help refilling barrels of lambic with sour cherries and raspberries that came to the brewery by the ton. I would go home with red hands and a small case of indigestion after having stuffed myself, too! At the time, sour cherries and raspberries came from the Pajottenland, harvested within about ten kilometers of the brewery: local fruit for a local beer. The summers were subject to the whims of the weather, going from sunny and hot one year to wet and cold the next. Being finicky fruit, raspberries were particularly sensitive to the changing weather, and went from being very flavorful and brilliant red to bland and colorless – something that of course determined the degree of acidity and the color of our Framboise Lambic.At the beginning of the '80s, we compensated for the lack of color in our Framboise with the addition of Kriek Lambic. The excessive acidity added by the fruit was tempered by the use of vanilla. This is how, during the decade to follow, Cantillon Framboise evolved into a blend of 75% raspberries, 25% sour cherries, and .05% vanilla. Throughout the '90s, with increasing demand for housing, labor costs rising, and artificial flavors and syrups coming into use by many of the Lambic brewers, there was an almost complete disappearance of cherry orchards and raspberry farms in the Pajottenland. We were therefore forced to look for our fruit outside of Belgium. Today, our raspberries come from Serbia. Brighter, more flavorful, and more consistent than their Belgian cousins, these Serbian raspberries mean we no longer need to turn to cherries and vanilla to make our Rosé de Gambrinus, which is now 100% raspberry. For Zwanze 2016, I wanted to do a bit of a throwback and revisit one of these old blends. Since the intensity of today's Rosé de Gambrinus approaches that of the Kriek, the additions of cherries to the raspberries no longer seemed necessary.

Instead, we had to turn to a fruit that would bring more intense color and flavor sufficient to stand out. My choice was to bring in the blueberries that we've used for the last ten years to create our Blåbær Lambic, a special beer done for the Danish market. For our third ingredient, we've opted to use the finest possible Bourbon vanilla beans. During the '80s we used vanilla extract for reasons purely financial. Traditional Lambic-based beers were, at the time, under-appreciated and the breweries that produced only spontaneously fermented beers struggled to make ends meet. Cantillon was no exception, and it was impossible for us to use real vanilla in our Framboise. Zwanze 2016 is the new incarnation of what should have been during the dark years of Lambic. To best appreciate the complexity of this beer, we suggest tasting it at a temperature of 12 to 15° C (55 to 60º F). Don't hesitate to warm your glass a bit if the beer is served too cold.

We've stepped back in time 30 years for Zwanze 2016, which is the result of a blend of 82% raspberries, 18% blueberries, and .05% Bourbon Vanilla beans, on which we've aged two-year-old Lambic at a rate of 300g fruit per liter.

À votre santé et vive le Lambic!