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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.

=Fruit Ratios===Smaller LabsProcess:==={| class="wikitable sortable"* [[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).! Name !! Fruit !! Quantity !! Notes* 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| Kriek||cherry||x||xbarrels]].|-| Saint Laminus|| merlot * 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 cabernet-franc grapes||x||x|-| Rosé de Gambrinus||raspberry||x||x|-| Vigneronnea|| white italian grapes ||x||x|-| Fou' Foune|| Bergeron apricot||x||x|}longer chain carbohydrates are consumed

=Lambics===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.

==Kriek==Blended Gravity====[[File:Cantillon-kriekFinal 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.jpg|200px|thumb|Right|Cantillon Kriek]]

==Lambic Variations=About===Some pubs nowadays offer 200 or even 300 beers to their customers. It hasn't always been like this. Many years ago, only the local products were sold. In order to make the list a little bit longer, the brewers invented recipes based on the local fruits.

===Gueuze 100% Lambic===[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The most famous among the fruit beers Cantillon Classic Gueuze standard ratio is without doubt the Kriek17% / 33% / 50% of 3yr / 2yr / 1yr lambic.

On ====History====In the 18th century, a warm summer dayBenedictine monk, dom Pérignon, a lorry coming from discovers the auction at Sint-Truiden delivers 4champagne method by blending different non sparkling white wines.000 kgs of fresh Kellery cherries to One century later, a Brabant brewer blends different lambics and brings about a spontaneous fermentation in the brewerybottle. 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 beforeGueuze was born.

These barrels are filled with healthy lambics which are more or less one Until the 19th century, the people from Brussels and a half year old. These are not so easy to findBrabant mostly drank two beers, because many beers are still ill at that ageLambic and Faro. These "oily" beers will have to mature for some months in the main barrel. When the Kriek barrels are filled with the fruits The glass bottle and with the lambic (discovery of Dom Perignon will bring about 500 litres), the hole a revolution in the barrel is closed with a sheet small world of paper in order to avoid contact with impuritiesthe Brussels brewers.The Gueuze became the icon of the Brussels beers

Five days later[[Lambic]], which is the base for the making of [[Gueuze]], is a spontaneous fermentation startsbeer. 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 from which are necessary for the second fermentation in the lambic 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 fruits bring about Gueuze 100% Lambic presenting the activity typical characteristics of the yeasts which beers from the Cantillon brewery. The bottles are concentrated 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 wood and sugars to be converted into carbon dioxide (second fermentation in the skin bottle). The saturation of the fruitsbeer is slow and natural. A marvelous pink or red foam decorates 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 old barrels 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 cellarproduction of the brewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.

Normally, the fermentation stops around the 10th of August. The barrels are then closed and the acid ===Grand Cru Bruocsella===Straight unblended 3 year old 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 beers.

The fermentation of the ===Fruit Lambic===* Kriek in the bottle generally starts in the beginning of October. Two barrels of Kriek from the first extraction and two from the second are pumped into a huge barrel. (The second extraction is obtained by filling the barrel for a second time in order to extract as much from the fruits as possible). It is also possible to blend a certain quantity of young - 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 the Kriek in order to obtain a second fermentation in the bottle. The Kriek goes through a natural saturation, normally after three to five months in the bottle. We recommend to drink the Kriek within one 2 year after the bottling.old lambic* Blåbær Lambik - bilberry

The fermentation will change the primary taste of the product '''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 Kriek will be dominated by the character of the lambicskins develop. The red colour will change into more oily shades. This is|-| 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, howeverwhole, a personal point of viewand NO longer than 8 weeks or acidity from the skins develop. Some customers conserve their Kriek |-| 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 a long time 5-6 weeks. Any longer and like it that way. Kriek is a traditional summer beer. It is a very thirstbecomes too tannic|-quenching beer which tastes deliciously with a big slice of brown bread with white cheese| 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, radishes8 weeks - crop dependent|-| Blåbær Lambik|| bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the barrel, onions and chives.8 weeks - crop dependent|}

The <gallery>File:Cantillon-kriek.jpg|Kriek 100% File: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 is available in 37, 5cl (1/2) and 75 cl (1</1) bottles.gallery>

==Rosé de GambrinusIris==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]].

==Vigneronne=Ingredients===* 100% pale malt* 50% fresh hops* 50% aged hops

==St Lamvinus=About===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 hopping is different too. Lambic is 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 their tannins, enable to conserve the beer while preserving all its qualities.

==Gueuze 100% Lambic=Audio =[[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.

* [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=About===8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio]In the 18th century, a Benedictine monk* [http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, dom PérignonJean Van Roy from Cantillon, 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 bottleVinnie Cilurzo from Russian River]* [http://www. The Gueuze was bornthebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]=== Video ===

Until the 19th century* [https://www.youtube.com/watch?v=l4i1fyYqIlM&list=PL662949708E13A207 The Lambic Summit with Jean van Roy, the people from Brussels Armand Debelder and Brabant mostly drank two beersFrank Boon, Lambic and Faroa 20 video series]** [https://www.youtube. The glass bottle com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and the discovery use of Dom Perignon will bring about a revolution in the small world of the Brussels brewersterm "Oud"]* [https://www.youtube.com/watch?v=vDCoSJzP_18 Making filters at Cantillon - Shelton Brothers]* [https://www.youtube. The Gueuze became the icon of the Brussels beerscom/watch?v=m_OJv5O8YL8 Video interview with Jean van Roy by Cerve TV]

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 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 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 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 Cantillon Gueuze will still have an exceptional taste and flavour 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==References==<references/2) or 75 cl (1/1) bottles.>

=Other===Iris==[[ImageCategory:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon IrisBrewery Bio]]===Ingredients===* 100% pale malt* 50% fresh hops* 50% aged hops ===About===The Cantillon brewery is closely linked to Brussels, a city which has the iris as its symbol. As the name indicates, the "marsh iris" is a plant growing in humid areas. The historical center of Brussels is built on swamps where this flower used to grow abundantly. In 1998, the Brussels Museum of the Gueuze celebrated its 20th anniversary. The Cantillon brewery decided to make a new spontaneous fermentation beer for this occasion, named after this symbolic flower. It is a completely original beer which, contrary to the other products of the Brewery, is not brewed with 35% of wheat. 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 fermentation, the complex aromas and the vinous taste. The hopping is different too. Lambic is made with 100% dried hops, for the Iris we use 50% of dried hops and 50% of fresh 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 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.