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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={| class="wikitable sortable"=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).! 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

==Kriek=Appearance:===[[File:Cantillon-kriekOn its own lambic is still (uncarbonated) because fermentation in the oak barrels allows the CO2 to escape.jpg|200px|thumb|Right|Cantillon Kriek]]

===About=Original Gravity====Some pubs nowadays offer 200 or even 300 beers to their customersCantillon reports an OG of 12.5°P (~1.050)<ref>[http://www. It hasn't always been like thisthebrewingnetwork. Many years ago, only com/post2001/ Jean van Roy on the local products were soldBrewing Network's Sunday Session]</ref>. In order to make This suggests that either the list a little bit longer, the brewers invented recipes based on abv is above 5% or that the local fruitsfinishing gravity is fairly high.

The most famous among the fruit beers ====Blended Gravity====Final blend of 1, 2, and 3 year old lambic in order to make a gueuze is without doubt the Kriekno more than 3.5 plato or 1.014 sg.

These barrels are filled with healthy lambics which are more or less one and a half year old===Gueuze 100% Lambic===[[Image:CANTILLON-Classic-Gueuze. These are not so easy to find, because many beers are still ill at that age. These "oily" beers will have to mature for some months in the main barrel. When the Kriek barrels are filled with the fruits and with the lambic (about 500 litres), the hole in the barrel jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The Cantillon Classic Gueuze standard ratio is closed with a sheet 17% / 33% / 50% of paper in order to avoid contact with impurities3yr / 2yr / 1yr lambic.

Five days later====History====In the 18th century, a Benedictine monk, dom Pérignon, discovers the fermentation startschampagne method by blending different non sparkling white wines. The sugars from the lambic One century later, a Brabant brewer blends different lambics and from the fruits bring brings about the activity of the yeasts which are concentrated in the wood and a spontaneous fermentation in the skin of the fruitsbottle. A marvelous pink or red foam decorates the old barrels in the cellarThe Gueuze was born.

NormallyUntil the 19th century, the fermentation stops around the 10th of Augustpeople from Brussels and Brabant mostly drank two beers, Lambic and Faro. The barrels are then closed glass bottle and the acid lambic begins to extract discovery of Dom Perignon will bring about a revolution in the taste and the colour from small world of the fruitsBrussels brewers. Flies and mosquitoes haunt The Gueuze became the cellars and are likely to provoke bad infections. Due to the presence icon 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 Brussels beers.

The [[Lambic]], which is the base for the making of [[Gueuze]], is a spontaneous fermentation of beer. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the Kriek in others. The Gueuze is the bottle generally starts in the beginning result of a well-considered blending of October. Two barrels Lambics of Kriek from the first extraction different ages and two with different tastes. The Lambic beers from the second Cantillon brewery, which are conserved in oak barrels, are pumped into a huge barrelcalled "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 extraction is obtained by filling fermentation in the barrel bottle. The three years old beers will contribute their taste and their flavour. The main task for a second time the brewer, however, is tasting. He will taste about ten Lambics from different barrels in order to extract as much select five or six which will be used for the Gueuze 100% Lambic presenting the typical characteristics of the beers from the fruits as possible)Cantillon brewery. It is also possible to blend The bottles are closed with a certain quantity of young lambic cork, capped with the Kriek a crown-cork. They will remain horizontally in a cellar for a year on average, in order to obtain a allow the sugars to be converted into carbon dioxide (second fermentation in the bottle). The Kriek goes through 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 saturationprocess, normally after three it is impossible to five months 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 the bottlea good cellar, a Cantillon Gueuze will still have an exceptional taste and flavor after 20 years. We recommend to drink The Gueuze 100% Lambic Cantillon represents half of the Kriek within one year after production of the bottlingbrewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.

The fermentation will change the primary taste of the product and the Kriek will be dominated by the character of the ===Grand Cru Bruocsella===Straight unblended 3 year old lambic. The red colour will change into more oily shades. This is, however, a personal point of view. Some customers conserve their Kriek for a long time and like it that way. Kriek is a traditional summer beer. It is a very thirst-quenching beer which tastes deliciously with a big slice of brown bread with white cheese, radishes, onions and chives.

Years ago, people who drank ===Fruit Lambic===* 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.- 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 year old lambic* Blåbær Lambik - bilberry

The '''Fruit Ratios'''{| class="wikitable sortable"|-! Name !! Fruit !! Quantity !! Notes|-| Kriek 100% Lambic is available ||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 37) ||frozen whole fruits, 5cl 8 weeks - crop dependent |-| Saint Laminus|| Merlot grapes||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (1~30 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"/2> (~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 75 cl 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"/> (1~30 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"/1> (~30 min in) bottles.|| 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|}

==VigneronneIris==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]].

==Fou' Foune=Ingredients===* 100% pale malt* 50% fresh hops* 50% aged hops

==Lou Pepe=About=  ==Gueuze 100% Lambic==Iris is different than [[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic GueuzeLambic]]===Blending Ratio===. 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 Classic Gueuze standard ratio hopping is different too. Lambic is 17made with 100%/33aged hops, for the Iris they use 50%/of aged hops and 50% of 3yr/2yr/1yr lambicfresh (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.

===About===In After two years in the 18th centurybarrel, the Iris undergoes a Benedictine monkdry hopping with fresh (dried, dom Pérignon, discovers not wet) hops in a linen bag for two weeks before the champagne method by blending different non sparkling white winesbottling. One century later, This "cold hopping" (or dry hopping) gives the beer a Brabant brewer blends different lambics more intense flavor and makes the smell and brings about a spontaneous fermentation in the bottle. The Gueuze was borntaste more bitter.

Until Iris is brewed only once every season and all the 19th century, beers come from the people from Brussels and Brabant mostly drank two beers, Lambic and Farosame brewing. The glass bottle and the discovery of Dom Perignon will bring about a revolution in the small world of This is why the Brussels brewersbeer is dated. The Gueuze became the icon of the Brussels beerssecond fermentation at bottling is obtained by adding fresh wort.

=Other==Audio =Iris==[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]===Ingredients===* 100% pale malt* 50% fresh hops* 50% aged hops

* [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]* [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 brewery is closely linked to Brussels, a city which has the iris as its symboland Vinnie Cilurzo from Russian River]* [http://www. As the name indicates, the "marsh iris" is a plant growing in humid areasthebrewingnetwork. The historical center of Brussels is built com/post2001/ Jean van Roy on swamps where this flower used to grow abundantly.the Brewing Network's Sunday Session]=== Video ===

In 1998, the Brussels Museum of the Gueuze celebrated its 20th anniversary* [https://www. 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 wheatyoutube. com/watch?v=l4i1fyYqIlM&list=PL662949708E13A207 The Iris, which is only made Lambic Summit with malt of the pale ale type (giving a more amber colour to the beer) conserves the typical flavour of the spontaneous fermentationJean van Roy, the complex aromas Armand Debelder and the vinous tasteFrank Boon, a 20 video series]** [https://www. The hopping is different tooyoutube. Lambic is made with 100% dried hops, for com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and the Iris we use 50% of dried hops and 50% of fresh hopsthe term "Oud"]* [https://www.youtube.com/watch?v=vDCoSJzP_18 Making filters at Cantillon - Shelton Brothers]* [https://www. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualitiesyoutube.com/watch?v=m_OJv5O8YL8 Video interview with Jean van Roy by Cerve TV]