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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 in the boilers* cooling down Cooling: The wort is cooled overnight 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 fermentationlasts 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 beerlonger chain carbohydrates are consumed See also: [http://www.funkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Levi's write up of Cantillon's turbid mashing procedure].

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

==Kriek==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.

==Rosé de Gambrinus==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.

==Grand Cru BruocsellaLambic Variations==

==Vigneronne=Gueuze 100% Lambic===[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The Cantillon Classic Gueuze standard ratio is 17% / 33% / 50% of 3yr / 2yr / 1yr lambic.

==St Lamvinus==History====In the 18th century, a Benedictine monk, dom Pérignon, discovers the 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 was born.

==Gueuze 100% =Fruit Lambic===* Kriek - cherry lambic* Rosé de Gambrinus - raspberry lambic* Vigneronne - Muscat grape lambic* St Lamvinus - Merlot grape lambic===Blending Ratio===* Fou' Foune - apricot lambicThe Cantillon Classic Gueuze standard ratio is 17%/33%/50% of 3yr/2yr/1yr * Lou Pepe - cherry or raspberry with 2 year old lambic.* Blåbær Lambik - bilberry

'''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=About5723890&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.In the 18th century|-| Rosé de Gambrinus||raspberry||200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in)||frozen whole fruits, a Benedictine monk8 weeks - crop dependent|-| Vigneronne || Muscat grapes ||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, dom Pérignonwhole, discovers and NO longer than 8 weeks or acidity from the champagne method by blending different non sparkling white winesskins develop. One century later|-| Fou' Foune|| Bergeron apricot||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||half 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 barrel, a Brabant brewer blends different lambics and brings about a spontaneous fermentation 8 weeks - crop dependent|-| Blåbær Lambik|| bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the bottle. The Gueuze was born.barrel, 8 weeks - crop dependent|}

Lambic, which is the base for the making of Gueuze, is a spontaneous fermentation beer<gallery>File:Cantillon-kriek. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the othersjpg|KriekFile:Cantillon-rose. The Gueuze is the result of a welljpg|Rosé de GambrinusFile:Cantillon-considered blending of Lambics of different ages and with different tastesVigneronne. The Lambic beers from the jpg|Cantillon brewery, which are conserved in oakwood 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 VigneronneFile:Cantillon brewery. The bottles are closed with a cork, capped with a crown-corksaint-lamvinus. 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 crownjpg|St LamvinusFile:Cantillon-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 GueuzeFou foune. Since we work according to 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 jpg|Fou' FouneFile:Cantillon Gueuze will still have an exceptional taste and flavour after 20 years-Lou-Pepe. The Gueuze 100% Lambic jpg|Lou PepeFile:Cantillon represents half of the production of the brewery-blaber lambic. The Gueuze 100% jpg|Blåbær Lambic is available in 37,5 cl (1</2) or 75 cl (1/1) bottles.gallery>

Iris is different than [[Lambic]]. It is only made with malt of the pale ale type (giving a more amber color to the beer) conserves the typical flavor of the spontaneous fermentation, the complex aromas, and the vinous taste. The Cantillon brewery hopping is different too. Lambic is closely linked made with 100% aged hops, for the Iris they use 50% of aged hops and 50% of fresh (dried, not wet) hops. The latter cause a superb acidity, the former, due to Brusselstheir tannins, a city which has enable to conserve the iris as beer while preserving all its symbolqualities. As  After two years in the barrel, the name indicatesIris undergoes a dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the bottling. This "marsh iriscold hopping" is (or dry hopping) gives the beer a plant growing in humid areas. The historical center of Brussels is built on swamps where this flower used to grow abundantlymore intense flavor and makes the smell and the taste more bitter.

In 1998, Iris is brewed only once every season and all the Brussels Museum of beers come from the Gueuze celebrated its 20th anniversarysame brewing. The Cantillon brewery decided to make a new spontaneous fermentation beer for this occasion, named after this symbolic flower. It This is a completely original why the beer which, contrary to the other products of the Brewery, is not brewed with 35% of wheatdated. The Iris, which is only made with malt of the pale ale type (giving a more amber colour to the beer) conserves the typical flavour of the spontaneous second fermentation, the complex aromas and the vinous taste. The hopping at bottling is different too. Lambic is made with 100% dried hops, for the Iris we use 50% of dried hops and 50% of obtained by adding fresh hops. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualitieswort.

* [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=notes to parse1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio]* Classic Gueuze[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]** golden ratio = 17[http:/33/50 3 yearwww.thebrewingnetwork.com/2 yearpost2001/1 yearJean van Roy on the Brewing Network's Sunday Session]=== Video ===

* Iris only one to be 100% Pale Malt w==References==<references/ 50% aged and 50% new hops>