Changes

[[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.

==Estimated Original Gravity==Process:====It is estimated that * [[Turbid Mash|Turbid mashing]]: A multi-step infusion mash with the original gravity removal of Cantillon Lambic 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 between ~1hopped with aged whole hops.* Cooling: The wort is cooled overnight in the [[coolship]] in contact with the open air.045 This allows natural inoculation of the wort by wild bacteria and yeasts.* The next morning the cooled wort (~118°C) is pumped into oak or chestnut [[Barrel|barrels]].050* Spontaneous fermentation occurs in these barrels. This information Initial the fermentation is based on known ABV% visibly active and final gravity reaching low as ~1may foam over out of the abrrels.005 in 3 year old lambicA 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

=Fruit Ratios={| class="wikitable sortable"|See also: [http://www.funkfactorygeuzeria.com/2011/12/cantillon-! Name !! Fruit !! Quantity !! Notes|turbid-| Kriek||cherry||x||x|-| Saint Laminus|| merlot and cabernet-franc grapes||x||x|-| Rosé de Gambrinus||raspberry||x||x|-| Vigneronnea|| white italian grapes ||x||x|-| Foumash.html Levi's write up of Cantillon' Foune|| Bergeron apricot||x||x|-| Blåbær Lambik|| blueberry|| ??? || |}s turbid mashing procedure].

=Lambic Variations==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>[[Filehttp:Cantillon-kriek//www.thebrewingnetwork.jpg|200px|thumb|Right|Cantillon Kriek]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.

===About=Blended Gravity====Some pubs nowadays offer 200 or even 300 beers to their customers. It hasn't always been like this. Many years agoFinal blend of 1, 2, only the local products were sold. In and 3 year old lambic in order to make the list a little bit longer, the brewers invented recipes based on the local fruitsgueuze is no more than 3.5 plato or 1.014 sg.

On a warm summer day, a lorry coming from the auction at Sint===Gueuze 100% Lambic===[[Image:CANTILLON-Truiden delivers 4.000 kgs of fresh Kellery cherries to the breweryClassic-Gueuze. jpeg|thumb|200px|right|Cantillon Classic Gueuze]]===Blending Ratio===The brewery staff will then put about 150 kgs of fruits in oakwood or chestnutwood barrels which can contain 650 litres Cantillon Classic Gueuze standard ratio is 17% / 33% / 50% of 3yr / 2yr / 1yr lambic and which have been cleaned some days before.

These barrels are filled with healthy lambics which are more or less one and ====History====In the 18th century, a half year old. These are not so easy to findBenedictine monk, dom Pérignon, because many beers are still ill at that age. These "oily" beers will have to mature for some months in discovers the main barrelchampagne method by blending different non sparkling white wines. When the Kriek barrels are filled with the fruits One century later, a Brabant brewer blends different lambics and with the lambic (brings about 500 litres), the hole a spontaneous fermentation in the barrel is closed with a sheet of paper in order to avoid contact with impuritiesbottle. The Gueuze was born.

Five days laterUntil the 19th century, the fermentation startspeople from Brussels and Brabant mostly drank two beers, Lambic and Faro. The sugars from the lambic glass bottle and from the fruits discovery of Dom Perignon will bring about the activity of the yeasts which are concentrated a revolution in the wood and in the skin small world of the fruitsBrussels brewers. A marvelous pink or red foam decorates The Gueuze became the old barrels in icon of the cellar.Brussels beers

Normally[[Lambic]], which is the base for the making of [[Gueuze]], is a spontaneous fermentation stops around beer. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the 10th others. The Gueuze is the result of Augusta 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 which are then closed 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 acid lambic begins brewer, however, is tasting. He will taste about ten Lambics from different barrels in order to extract select five or six which will be used for the taste and Gueuze 100% Lambic presenting the typical characteristics of the colour beers from the fruitsCantillon brewery. Flies and mosquitoes haunt the cellars and The bottles are likely closed with a cork, capped with a crown-cork. They will remain horizontally in a cellar for a year on average, in order to provoke bad infections. Due allow the sugars to be converted into carbon dioxide (second fermentation in the presence bottle). The saturation of the home spider, howeverbeer is slow and natural. When the Lambic becomes sparkling, a natural predator which it is more efficient than any insecticidecalled Gueuze. At that moment, this crown-jewel of the Cantillon Brewery presents 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 equilibrium which enables us process, it is impossible to produce our beersmake 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 production of the brewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.

The fermentation of the 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 ===Grand Cru Bruocsella===Straight unblended 3 year old lambic 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 year after the bottling.

The fermentation will change the primary taste of the product and the ===Fruit Lambic===* Kriek will be dominated by the character of the - cherry lambic* Rosé de Gambrinus - raspberry lambic* Vigneronne - Muscat grape lambic* St Lamvinus - Merlot grape lambic* Fou' Foune - apricot 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* Lou Pepe -quenching beer which tastes deliciously cherry or raspberry with a big slice of brown bread with white cheese, radishes, onions and chives.2 year old lambic* Blåbær Lambik - bilberry

Years ago, people who drank '''Fruit Ratios'''{| class="wikitable sortable"|-! Name !! Fruit !! Quantity !! Notes|-| Kriek in a pub were also given two lumps of sugar and a ||cherry|| 200 grams per liter <ref name="stoemperJean Van Roy on Basic Brewing Radio" on > [http://hwcdn.libsyn.com/p/e/a small plate/2/ea26e00136fe1638/bbr05-30-13cantillon. With 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="stoemperJean 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 customer could crush the sugar skins develop.|-| Fou' Foune|| Bergeron apricot||300 grams per liter <ref name="Jean Van Roy on the bottom of his glass Basic Brewing Radio"/> (~30 min in) ||half pitted - half not pitted - sliced in half for 5-6 weeks. Any longer and sweeten 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 a natural way the barrel, 8 weeks - crop dependent|-| Blåbær Lambik|| bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in order to eliminate the sour taste.barrel, 8 weeks - crop dependent|}

==<gallery>File:Cantillon-kriek.jpg|KriekFile:Cantillon-rose.jpg|Rosé de Gambrinus==File: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>

==Grand Cru BruocsellaIris==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]].

==St Lamvinus=Ingredients===* 100% pale malt* 50% fresh hops* 50% aged hops

==Fou' Foune=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% LambicInterviews ==[[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.

===AboutAudio ===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.

Until the 19th century, the people from Brussels and Brabant mostly drank two beers, Lambic and Faro* [http://hwcdn. The glass bottle and the discovery of Dom Perignon will bring about a revolution in the small world of the Brussels brewerslibsyn. The Gueuze became the icon of the Brussels beers Lambic, which is the base for the making of Gueuze, is com/p/e/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/2/ea26e00136fe1638/bbr05-30-considered blending of Lambics of different ages and with different tastes13cantillon. 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 yearsmp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio]* [http://www. The young beers contain the sugars which are necessary for the second fermentation in the bottlethebrewingnetwork. 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 brewerycom/membersarchive/sourhour2015_05_wildfriendship. mp3 The bottles are closed with a cork, capped Sour Hour Episode 11 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 Rob Tod and natural. When the Lambic becomes sparklingJason Perkins from Allagash, it is called Gueuze. At that moment, this crown-jewel of the Jean Van Roy from 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 yearsVinnie Cilurzo from Russian River]* [http://www. The Gueuze 100% Lambic Cantillon represents half of the production of the brewerythebrewingnetwork. The Gueuze 100% Lambic is available in 37,5 cl (1com/2) or 75 cl (1post2001/1) bottles. =Other===Iris==[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]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]]