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[[Category:Brewery Bio]][[Image:CANTILLON-Classic-GueuzeCantillon.jpegpng|thumb|200px|right|Cantillon Classic Gueuze]]Cantillon Brewery (Brasserie-Brouwerij Cantillon) is a small Belgian traditional family brewery based in Anderlecht, Brussels and founded in 1900, notable for its lambic beers.

=Lambic and the spontaneous fermentation according to =Brewing traditional lambic at Cantillon==

==Traditional Lambic is made according to the following rules: =====Ingredients:====

* aged dried hops (three 2-3 years oldof Noble variety) : 5 g 250-300 grams per liter 100 L of wort <ref name='Cantillon on the Sour Hour'>[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref> (~49 min in) (possibly this is based on a wort volume during the boil), or ~450g per 100 L of finished beer<ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~43 min in). From these two references, it seems that Cantillon uses ~25 kg hops per brew and they yield on the order of 7000 L of wort into barrels, which would equate to ~350g per 100 L of finished cooled wort. ====Process:====* brewing [[Turbid Mash|Turbid mashing]]: A multi-step infusion mash with the removal of unconverted starchy wort (multiple steps from 45°c up to 72°c).* collecting the Boiling: The wort by filteringundergoes a long boil of roughly four hours where it is hopped with aged whole hops.* boiling and hopping Cooling: The wort is cooled overnight in the boilers* cooling down in the cooling tun, [[coolship]] in contact with the open air* . This allows natural infection inoculation of the wort by wild ferments (bacteria and yeasts).* pumping The next morning the cooled wort at a temperature of 18°c (~18°C) is pumped into oakwood oak or chestnutwood chestnut [[Barrel|barrels]].* spontaneous Spontaneous fermentation, visible occurs in these barrels. Initial the beginning, slow afterwards* transformation fermentation is visibly active and may foam over out of all the sugars within three years==Looks of Lambic:==Still beer, cereals wineabrrels. During A long slow fermentation and maturation with wild yeast and bacteria follows the initial visibly active fermentation. This long fermentation lasts one to three years, during which time all of the carbon dioxide escapes through the wood fermentable sugars and as a result does not saturate the beer.longer chain carbohydrates are consumed

=Gueuze 100% Lambic==Appearance:=Blending Ratio==The Cantillon Classic Gueuze standard ratio On its own lambic is 17%/33%/50% of 3yr/2yr/1yr lambicstill (uncarbonated) because fermentation in the oak barrels allows the CO2 to escape.

==About==Original Gravity====In Cantillon reports an OG of 12.5°P (~1.050)<ref>[http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the 18th century, a Benedictine monk, dom Pérignon, discovers Brewing Network's Sunday Session]</ref>. This suggests that either the champaign method by blending different non sparkling white wines. One century later, a Brabant brewer blends different lambics and brings about a spontaneous fermentation in abv is above 5% or that the bottle. The Gueuze finishing gravity is bornfairly high.

Up to the 19th century====Blended Gravity====Final blend of 1, the people from Brussels and Brabant mostly drank two beers2, Lambic and Faro3 year old lambic in order to make a gueuze is no more than 3. The glass bottle and the discovery of Dom Perignon will bring about a revolution in the small world of the Brussels brewers5 plato or 1. The Gueuze became the icon of the Brussels beers014 sg.

==Lambic, which is the base for the making of Gueuze, is a spontaneous fermentation beer. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the others.Variations==

===Gueuze 100% Lambic===[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The Cantillon Classic Gueuze standard ratio is the result of a well-considered blending of Lambics 17% / 33% / 50% of different ages and with different tastes3yr / 2yr / 1yr lambic.

The Lambic beers from ====History====In the Cantillon brewery18th century, which are conserved in oakwood barrelsa Benedictine monk, are called "young" after one yeardom Pérignon, but they will reach their full maturity after three yearsdiscovers the champagne method by blending different non sparkling white wines. The young beers contain the sugars which are necessary for the second One century later, a Brabant brewer blends different lambics and brings about a spontaneous fermentation in the bottle. The three years old beers will contribute their taste and their flavourGueuze was born.

The main task for Until the brewer19th century, howeverthe people from Brussels and Brabant mostly drank two beers, is tastingLambic and Faro. He The glass bottle and the discovery of Dom Perignon will taste bring about ten Lambics from different barrels a revolution in order to select five or six which will be used for the small world of the Brussels brewers. The Gueuze 100% Lambic presenting became the typical characteristics icon of the Brussels beers from the Cantillon brewery.

[[Lambic]], which is the base for the making of [[Gueuze]], is a spontaneous fermentation beer. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the others. The Gueuze is the result of a well-considered blending of Lambics of different ages and with different tastes. The Lambic beers from the Cantillon brewery, which are conserved in oak barrels, are called "young" after one year, but they will reach their full maturity after three years. The young beers contain the sugars which are necessary for the second fermentation in the bottle. The three years old beers will contribute their taste and their flavour. The main task for the brewer, however, is tasting. He will taste about ten Lambics from different barrels in order to select five or six which will be used for the Gueuze 100% Lambic presenting the typical characteristics of the beers from the Cantillon brewery. The bottles are closed with a cork, capped with a crown-cork. They will remain horizontally in a cellar for a year on average, in order to allow the sugars to be converted into carbon dioxide (second fermentation in the bottle). The saturation of the beer is slow and natural. When the Lambic becomes sparkling, it is called Gueuze. At that moment, this crown-jewel of the Cantillon brewery will leave the cellar of the brewery and find its way to the cellars of the lovers of the traditional Gueuze. Every blending will produce a different Gueuze. Since it is a natural process, it is impossible to make a standard beer. This beer is not only unique because of its brewing process, but also because it can be conserved for a long time. When kept in a good cellar, a Cantillon Gueuze will still have an exceptional taste and flavor after 20 years. The Gueuze 100% Lambic Cantillon represents half of the production of the brewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.

Every blending will produce a different Gueuze. Since we work according to a natural process, it is impossible to make a standard beer===Grand Cru Bruocsella===Straight unblended 3 year old lambic.

The Gueuze 100% Lambic Cantillon represents '''Fruit Ratios'''{| class="wikitable sortable"|-! Name !! Fruit !! Quantity !! Notes|-| Kriek||cherry|| 200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~30 min in) ||frozen whole fruits, 8 weeks - crop dependent |-| Saint Laminus|| Merlot grapes||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.|-| Rosé de Gambrinus||raspberry||200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in)||frozen whole fruits, 8 weeks - crop dependent|-| Vigneronne || Muscat grapes ||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.|-| Fou' Foune|| Bergeron apricot||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||half of pitted - half not pitted - sliced in half for 5-6 weeks. Any longer and it becomes too tannic|-| Lou Pepe|| cherry or raspberry || 300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) || 2 year old lambic, whole fresh fruits in the production of barrel, 8 weeks - crop dependent|-| Blåbær Lambik|| bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the brewery.barrel, 8 weeks - crop dependent|}

=Other=<gallery>File:Cantillon-kriek.jpg|KriekFile:Cantillon-rose.jpg|Rosé de GambrinusFile:Cantillon-Vigneronne.jpg|Cantillon VigneronneFile:Cantillon-saint-lamvinus.jpg|St LamvinusFile:Cantillon-Fou foune.jpg|Fou' FouneFile:Cantillon-Lou-Pepe.jpg|Lou PepeFile:Cantillon-blaber lambic.jpg|Blåbær Lambic</gallery> 

=notes [[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]As with Cantillon Lambic, the Original Gravity is estimated to parse=* Classic Gueuze** golden ratio = 17/33/50 3 year/2 year/be between ~1.045 and ~1 year.050. This would be consistent with other 5% abv Cantillon beer.

* ===About===Iris is different than [[Lambic]]. It is only one made with malt of the pale ale type (giving a more amber color to be the beer) conserves the typical flavor of the spontaneous fermentation, the complex aromas, and the vinous taste. The hopping is different too. Lambic is made with 100% Pale Malt w/ aged hops, for the Iris they use 50% of aged hops and 50% new of fresh (dried, not wet) 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 dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the bottling. This "cold hopping" (or dry hopping) gives the beer a more intense flavor and makes the smell and the taste more bitter. Iris is brewed only once every season and all the beers come from the same brewing. This is why the beer is dated. The second fermentation at bottling is obtained by adding fresh wort. == Interviews == === Audio === * [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio]* [http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]* all lambics brewed [http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]=== Video === * [https://www.youtube.com/watch?v=l4i1fyYqIlM&list=PL662949708E13A207 The Lambic Summit with 35% raw wheat Jean van Roy, Armand Debelder and Frank Boon, a 20 video series]** [https://www.youtube.com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and 65% malted barleythe use of the term "Oud"]* [https://www.youtube.com/watch?v=vDCoSJzP_18 Making filters at Cantillon - Shelton Brothers]* [https://www.youtube.com/watch?v=m_OJv5O8YL8 Video interview with Jean van Roy by Cerve TV] ==References==<references/> [[Category:Brewery Bio]]