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[[CategoryImage:Brewery BioCantillon.png|thumb|200px|right|Cantillon]]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

==Kriek==[See also: [Filehttp:Cantillon//www.funkfactorygeuzeria.com/2011/12/cantillon-turbid-kriekmash.jpg|200px|thumb|left|html Levi's write up of Cantillon Kriek]'s turbid mashing procedure].

===AboutAppearance:===Some pubs nowadays offer 200 or even 300 beers to their customers. It hasn't always been like this. Many years ago, only On its own lambic is still (uncarbonated) because fermentation in the oak barrels allows the local products were sold. In order CO2 to make the list a little bit longer, the brewers invented recipes based on the local fruitsescape.

The most famous among ====Original Gravity====Cantillon reports an OG of 12.5°P (~1.050)<ref>[http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the fruit beers Brewing Network's Sunday Session]</ref>. This suggests that either the abv is without doubt above 5% or that the Kriekfinishing gravity is fairly high.

On a warm summer day====Blended Gravity====Final blend of 1, 2, and 3 year old lambic in order to make a lorry coming from the auction at Sint-Truiden delivers 4gueuze is no more than 3.000 kgs of fresh Kellery cherries to the brewery5 plato or 1. The brewery staff will then put about 150 kgs of fruits in oakwood or chestnutwood barrels which can contain 650 litres of lambic and which have been cleaned some days before014 sg.

Five days later, the fermentation starts===Gueuze 100% Lambic===[[Image:CANTILLON-Classic-Gueuze. jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The sugars from the Cantillon Classic Gueuze standard ratio is 17% / 33% / 50% of 3yr / 2yr / 1yr lambic and from the fruits bring about the activity of the yeasts which are concentrated in the wood and in the skin of the fruits. A marvelous pink or red foam decorates the old barrels in the cellar.

Normally====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 stops around in the 10th of Augustbottle. The barrels are then closed and the acid lambic begins to extract the taste and the colour from the fruits. Flies and mosquitoes haunt the cellars and are likely to provoke bad infections. Due to the presence of the home spider, however, a natural predator which is more efficient than any insecticide, the Cantillon Brewery presents a natural equilibrium which enables us to produce our beersGueuze was born.

The fermentation of Until the Kriek in 19th century, the bottle generally starts in the beginning of October. Two barrels of Kriek people from the first extraction Brussels and Brabant mostly drank two from the second are pumped into a huge barrelbeers, Lambic and Faro. (The second extraction is obtained by filling glass bottle and the barrel for discovery of Dom Perignon will bring about a second time revolution in order to extract as much from the fruits as possible). It is also possible to blend a certain quantity small world of young lambic with the Kriek in order to obtain a second fermentation in the bottleBrussels brewers. The Kriek goes through a natural saturation, normally after three to five months in Gueuze became the bottle. We recommend to drink the Kriek within one year after icon of the bottling.Brussels beers

The [[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 change be more sour, more bitter or "softer" than the primary taste others. The Gueuze is the result of a well-considered blending of Lambics of the product different ages and with different tastes. The Lambic beers from the Kriek Cantillon brewery, which are conserved in oak barrels, are called "young" after one year, but they will be dominated by reach their full maturity after three years. The young beers contain the sugars which are necessary for the character of second fermentation in the lambicbottle. The red colour three years old beers will change into more oily shadescontribute their taste and their flavour. This is 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 personal point of viewcork, capped with a crown-cork. Some customers conserve their Kriek They will remain horizontally in a cellar for a long time 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 like 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 wayto the cellars of the lovers of the traditional Gueuze. Kriek Every blending will produce a different Gueuze. Since it is a natural process, it is impossible to make a traditional summer standard beer. It This beer is not only unique because of its brewing process, but also because it can be conserved for a very thirst-quenching beer which tastes deliciously with long time. When kept in a good cellar, a big slice Cantillon Gueuze will still have an exceptional taste and flavor after 20 years. The Gueuze 100% Lambic Cantillon represents half of brown bread with white cheese, radishesthe production of the brewery. The Gueuze 100% Lambic is available in 37, onions and chives5 cl (1/2) or 75 cl (1/1) bottles.

Years ago, people who drank Kriek in a pub were also given two lumps of sugar and a "stoemper" on a small plate. With the "stoemper", the customer could crush the sugar on the bottom of his glass and sweeten it in a natural way in order to eliminate the sour taste===Grand Cru Bruocsella===Straight unblended 3 year old lambic.

The ===Fruit Lambic===* Kriek 100% Lambic is available in 37, 5cl (1/- 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 2) and 75 cl (1/1) bottles.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=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 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, 8 weeks - crop dependent|-| Blåbær Lambik|| bilberry || 240 grams per liter =2 pounds per US gallon || young/early/tart whole fresh in the barrel, 8 weeks - crop dependent|}

==<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>

==St LamvinusIris==Iris is a completely unique beer from anything else Cantillon does. Although it is a spontaneous fermentation beer, the Iris is very different from the [[Lambic]].

==Lou Pepe=Ingredients===* 100% pale malt* 50% fresh hops* 50% aged hops

==Gueuze 100% Lambic==[[Image:CANTILLON-Classic-GueuzeAfter 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.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The Cantillon Classic Gueuze standard ratio is 17%/33%/50% of 3yr/2yr/1yr lambicThis "cold hopping" (or dry hopping) gives the beer a more intense flavor and makes the smell and the taste more bitter.

===About===In Iris is brewed only once every season and all the 18th century, a Benedictine monk, dom Pérignon, discovers beers come from the champagne method by blending different non sparkling white winessame brewing. One century later, a Brabant brewer blends different lambics and brings about a spontaneous fermentation in This is why the bottlebeer is dated. The Gueuze was bornsecond fermentation at bottling is obtained by adding fresh wort.

* [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=Other===Iris5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio]* [[Imagehttp:CANTILLON-Iris//www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.jpg|thumb|200px|right|mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon Iris, and Vinnie Cilurzo from Russian River]* [http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]===IngredientsVideo ===* 100% pale malt* 50% fresh hops* 50% aged hops

* [https://www.youtube.com/watch?v=l4i1fyYqIlM&list==About===PL662949708E13A207 The Cantillon brewery is closely linked to BrusselsLambic Summit with Jean van Roy, Armand Debelder and Frank Boon, a city which has the iris as its symbol20 video series]** [https://www.youtube. As com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and the name indicates, use of the term "marsh irisOud" is a plant growing in humid areas]* [https://www.youtube.com/watch?v=vDCoSJzP_18 Making filters at Cantillon - Shelton Brothers]* [https://www. The historical center of Brussels is built on swamps where this flower used to grow abundantlyyoutube.com/watch?v=m_OJv5O8YL8 Video interview with Jean van Roy by Cerve TV]

After two years in the barrel, the Iris undergoes a second fresh hopping two weeks before the bottling. A linen bag, filled with hops, is soaked in the beer for two weeks. This technique, called "cold hopping", gives the beer a more intense savour 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 is obtained by adding liquor. Although it is a spontaneous fermentation beer, the Iris is very different from the Lambic. The amber colour and the bitter and slightly caramelized taste make it a complex beer. Iris Cantillon is available in 75 cl (1/1) bottles.[[Category:Brewery Bio]]