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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 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].

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

====Original Gravity====It is estimated that the original gravity Cantillon reports an OG of Cantillon Lambic is between ~112.045 and 5°P (~1.050)<ref>[http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]</ref>. This information suggests that either the abv is based on known ABVabove 5% and final or that the finishing gravity reaching low as ~1.005 in 3 year old lambicis fairly high.

====Blended Gravity====

==Lambic Variations== ===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. ====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. Until the 19th century, the people from Brussels and Brabant mostly drank two beers, Lambic and Faro. The glass bottle and the discovery of Dom Perignon will bring about a revolution in the small world of the Brussels brewers. The Gueuze became the icon of the Brussels beers [[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 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 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 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 production of the brewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles. ===Grand Cru Bruocsella===Straight unblended 3 year old lambic. ===Fruit Lambic===* Kriek - 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 '''Fruit Ratios='''

| Kriek||cherry|| 240 200 grams per liter <ref name= "Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2 pounds per US gallon/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 and cabernet-franc Merlot grapes||240 300 grams per liter <ref name= 2 pounds per US gallon"Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and no NO longer than 8 weeks or acidity from the skins develop.

| Rosé de Gambrinus||raspberry||300 (200 grams per liter<ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) = 2.5 pounds per US gallon||frozen whole fruits, 8 weeks - crop dependent

| Vigneronne || white italian Muscat grapes ||240 300 grams per liter <ref name= 2 pounds per US gallon"Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and no NO longer than 8 weeks or acidity from the skins develop.

| Fou' Foune|| Bergeron apricot||240 300 grams per liter <ref name= 2 pounds per US gallon"Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||half pitted, - half not pitted but - sliced in half for 3 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) = 2.5 pounds per US gallon || 2 year old lambic, whole fresh fruits, in the barrel, 8 weeks - crop dependent

| Blåbær Lambik|| blueberry bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the barrel, 6 8 weeks- crop dependent

==Kriek==<gallery>[[File:Cantillon-kriek.jpg|200pxKriekFile:Cantillon-rose.jpg|thumbRosé de GambrinusFile:Cantillon-Vigneronne.jpg|RightCantillon VigneronneFile:Cantillon-saint-lamvinus.jpg|St LamvinusFile:Cantillon Kriek]]-Fou foune.jpg|Fou' FouneFile:Cantillon-Lou-Pepe.jpg|Lou PepeFile:Cantillon-blaber lambic.jpg|Blåbær Lambic</gallery>

===About=Iris==The most famous among Iris is a completely unique beer from anything else Cantillon does. Although it is a spontaneous fermentation beer, the fruit beers Iris is without doubt very different from the Kriek[[Lambic]].

On a warm summer day[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]As with Cantillon Lambic, a lorry coming from the auction at Sint-Truiden delivers 4.000 kgs of fresh Kellery cherries Original Gravity is estimated to the brewerybe between ~1. The brewery staff will then put about 150 kgs of fruits in oakwood or chestnutwood barrels which can contain 650 litres of lambic 045 and which have been cleaned some days before~1.050. This would be consistent with other 5% abv Cantillon beer.

Five days later, the fermentation starts===About===Iris is different than [[Lambic]]. The sugars from It is only made with malt of the lambic and from pale ale type (giving a more amber color to the fruits bring about beer) conserves the activity typical flavor of the yeasts which are concentrated in spontaneous fermentation, the wood complex aromas, and in the skin 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 the fruitsfresh (dried, not wet) hops. A marvelous pink or red foam decorates The latter cause a superb acidity, the old barrels in former, due to their tannins, enable to conserve the cellarbeer while preserving all its qualities.

NormallyAfter two years in the barrel, the fermentation stops around Iris undergoes a dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the 10th of Augustbottling. The barrels are then closed and This "cold hopping" (or dry hopping) gives the acid lambic begins to extract the taste and the colour from the fruits. Flies beer a more intense flavor and mosquitoes haunt makes the cellars smell and are likely to provoke bad infections. Due to the presence of the home spider, however, a natural predator which is taste more efficient than any insecticide, the Cantillon Brewery presents a natural equilibrium which enables us to produce our beersbitter.

The fermentation of Iris is brewed only once every season and all the Kriek in the bottle generally starts in beers come from the beginning of Octobersame brewing. Two barrels of Kriek from This is why the first extraction and two from the second are pumped into a huge barrelbeer is dated. (The second extraction fermentation at bottling 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 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 bottlingadding fresh wort.

* [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]* [http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Kriek 100% Lambic is available in 37Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, 5cl (1Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]* [http:/2) and 75 cl (1/1) bottleswww.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]=== Video ===

* [https://www.youtube.com/watch?v=l4i1fyYqIlM&list=Rosé de GambrinusPL662949708E13A207 The Lambic Summit with Jean van Roy, Armand Debelder and Frank Boon, a 20 video series]** [https://www.youtube.com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and the use of the term "Oud"]* [https://www.youtube.com/watch?v=vDCoSJzP_18 Making filters at Cantillon - Shelton Brothers]* [https://www.youtube.com/watch?v=m_OJv5O8YL8 Video interview with Jean van Roy by Cerve TV]

==Grand Cru BruocsellaReferences==<references/>

==Vigneronne== ==St Lamvinus== ==Fou' Foune== ==Lou Pepe==  ==Gueuze 100% Lambic==[[ImageCategory:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic GueuzeBrewery Bio]]===Blending Ratio===The Cantillon Classic Gueuze standard ratio is 17% / 33% / 50% of 3yr / 2yr / 1yr lambic. ===About===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. The glass bottle and the discovery of Dom Perignon will bring about a revolution in the small world of the Brussels brewers. The Gueuze became the icon of the Brussels beers 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 (1/2) or 75 cl (1/1) bottles. =Other===Iris==[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]===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.