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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 beerwort <ref name===Process'Cantillon on the Sour Hour'>[http:===* brewing (//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 45°c up to 72°c)* collecting the wort by filtering* boiling Cantillon, and hopping Vinnie Cilurzo from Russian River]</ref> (~49 min in the boilers* cooling down in the cooling tun, in contact with the open air* natural infection of the wort by wild ferments ) (bacteria and yeasts)* pumping the possibly this is based on a wort at a temperature of 18°c into oakwood or chestnutwood barrels* spontaneous fermentation, visible in volume during the beginningboil), slow afterwards* transformation or ~450g per 100 L of all the sugars within three yearsfinished 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=Looks of Lambic:5723890&expiration=1443888327&hwt=Still beer, cereals wine8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~43 min in). During the fermentationFrom these two references, the carbon dioxide escapes through the wood it seems that Cantillon uses ~25 kg hops per brew and as a result does not saturate they yield on the beerorder of 7000 L of wort into barrels, which would equate to ~350g per 100 L of finished cooled wort.

=Lambics===Process:====* [[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).* Boiling: The wort undergoes a long boil of roughly four hours where it is hopped with aged whole hops.* Cooling: The wort is cooled overnight in the [[coolship]] in contact with the open air. This allows natural inoculation of the wort by wild bacteria and yeasts.* The next morning the cooled wort (~18°C) is pumped into oak or chestnut [[Barrel|barrels]].* Spontaneous fermentation occurs in these barrels. Initial the fermentation is visibly active and may foam over out of the abrrels. 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 fermentable sugars and longer chain carbohydrates are consumed

==Rosé de Gambrinus=Appearance:===On its own lambic is still (uncarbonated) because fermentation in the oak barrels allows the CO2 to escape.

==Grand Cru Bruocsella==Original Gravity====Cantillon reports an OG of 12.5°P (~1.050)<ref>[http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]</ref>. This suggests that either the abv is above 5% or that the finishing gravity is fairly high.

==Vigneronne==Blended Gravity====Final blend of 1, 2, and 3 year old lambic in order to make a gueuze is no more than 3.5 plato or 1.014 sg.

==St LamvinusLambic Variations==

==Fou' Foune== ==Lou Pepe==  ==Gueuze 100% Lambic===[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]

The Cantillon Classic Gueuze standard ratio is 17%/33%/50% of 3yr/2yr/1yr lambic.

===About=History====In the 18th century, a Benedictine monk, dom Pérignon, discovers the champaign champagne method by blending different non sparkling white wines. One century later, a Brabant brewer blends different lambics and brings about a spontaneous fermentation in the bottle. The Gueuze is was born.

Up to [[Lambic]], which is the base for the 19th centurymaking 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 people from Brussels result of a well-considered blending of Lambics of different ages and Brabant mostly drank two with different tastes. The Lambic beersfrom the Cantillon brewery, which are conserved in oak barrels, are called "young" after one year, Lambic and Farobut they will reach their full maturity after three years. The glass 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 discovery typical characteristics of Dom Perignon the beers from the Cantillon brewery. The bottles are closed with a cork, capped with a crown-cork. They will bring about remain horizontally in a cellar for a revolution year on average, in order to allow the small world sugars to be converted into carbon dioxide (second fermentation in the bottle). The saturation of the Brussels brewersbeer 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 became 100% Lambic Cantillon represents half of the icon production of the Brussels beersbrewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.

===Fruit Lambic, which is the base for the making of Gueuze, is a spontaneous fermentation beer. All beers made ===* Kriek - cherry lambic* Rosé de Gambrinus - raspberry lambic* Vigneronne - Muscat grape lambic* St Lamvinus - Merlot grape lambic* Fou' Foune - apricot lambic* Lou Pepe - cherry or raspberry with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the others.2 year old lambic* Blåbær Lambik - bilberry

The Lambic beers ==Iris==Iris is a completely unique beer from the anything else Cantillon brewery, which are conserved in oakwood barrels, are called "young" after one year, but they will reach their full maturity after three yearsdoes. The young beers contain the sugars which are necessary for the second Although it is a spontaneous fermentation in the bottle. The three years old beers will contribute their taste and their flavour.  The main task for beer, the brewer, however, Iris is tasting. He will taste about ten Lambics very different 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[[Image:CANTILLON-corkIris. They will remain horizontally in a cellar for a year on averagejpg|thumb|200px|right|Cantillon Iris]]As with Cantillon Lambic, in order to allow the sugars Original Gravity is estimated to be converted into carbon dioxide (second fermentation in the bottle)between ~1. The saturation of the beer is slow 045 and natural~1. When the Lambic becomes sparkling, it is called Gueuze050. At that moment, this crown-jewel of the This would be consistent with other 5% abv Cantillon brewery will leave the cellar of the brewery and find its way to the cellars of the lovers of the traditional Gueuzebeer.

* 50% fresh hops* 50% aged hops 

The Cantillon brewery Iris is different than [[Lambic]]. It is closely linked only made with malt of the pale ale type (giving a more amber color to Brusselsthe beer) conserves the typical flavor of the spontaneous fermentation, the complex aromas, a city which has and the iris as its symbolvinous taste. The hopping is different too. As Lambic is made with 100% aged hops, for the name indicatesIris they use 50% of aged hops and 50% of fresh (dried, the "marsh iris" is a plant growing in humid areasnot wet) hops. The historical center of Brussels is built on swamps where this flower used latter cause a superb acidity, the former, due to their tannins, enable to grow abundantlyconserve the beer while preserving all its qualities.

In 1998After two years in the barrel, the Brussels Museum of Iris undergoes a dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the Gueuze celebrated its 20th anniversarybottling. The Cantillon brewery decided to make This "cold hopping" (or dry hopping) gives the beer a new spontaneous fermentation beer for this occasion, named after this symbolic flowermore intense flavor and makes the smell and the taste more bitter.

It Iris is a completely original beer which, contrary to brewed only once every season and all the other products of beers come from the Brewery, is not brewed with 35% of wheatsame brewing. The Iris, which This is only made with malt of the pale ale type (giving a more amber colour to why the beer) conserves the typical flavour of the spontaneous is dated. The second fermentation, the complex aromas and the vinous tasteat bottling is obtained by adding fresh wort.

Iris is brewed only once every season * [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 all the beers come Vinnie Cilurzo from the same brewingRussian River]* [http://www.thebrewingnetwork. This is why com/post2001/ Jean van Roy on the beer is dated. The second fermentation is obtained by adding liquor.Brewing Network's Sunday Session]=== Video ===

Although it is * [https://www.youtube.com/watch?v=l4i1fyYqIlM&list=PL662949708E13A207 The Lambic Summit with Jean van Roy, Armand Debelder and Frank Boon, a spontaneous fermentation beer, 20 video series]** [https://www.youtube.com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and the Iris is very different from use of the Lambicterm "Oud"]* [https://www.youtube.com/watch?v=vDCoSJzP_18 Making filters at Cantillon - Shelton Brothers]* [https://www. The amber colour and the bitter and slightly caramelized taste make it a complex beeryoutube.com/watch?v=m_OJv5O8YL8 Video interview with Jean van Roy by Cerve TV]

Iris Cantillon is available in 75 cl (1==References==<references/1) bottles.>

=notes to parse=* Classic Gueuze** golden ratio = 17/33/50 3 year/2 year/1 year  * Iris only one to be 100% Pale Malt w/ 50% aged and 50% new hops * all lambics brewed with 35% raw wheat and 65% malted barley[[Category:Brewery Bio]]