Changes

==Lambic and the spontaneous fermentation according to Brewing traditional lambic at Cantillon== ===Traditional Lambic is made according to the following rules: ===

* aged dried hops (three 2-3 years oldof Noble variety) : 2.5250-3 300 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.

* 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 Cooling: The wort is cooled overnight in the boilers* cooling down 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 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 beginninginitial visibly active fermentation. This long fermentation lasts one to three years, slow afterwards* transformation during which time all of all the fermentable sugars within three yearsand longer chain carbohydrates are consumed

===Looks of LambicSee also: [http:===Still beer, cereals wine//www. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beerfunkfactorygeuzeria.com/2011/12/cantillon-turbid-mash.html Levi's write up of Cantillon's turbid mashing procedure].

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

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.

[[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 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.

* Vigneronne - white Muscat grape lambic* St Lamvinus - red Merlot grape lambic

* Blåbær Lambik - blueberrybilberry '''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|} 

File:Cantillon-blaber lambic.jpg|Blaber Blåbær Lambic

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.

After two years in the barrel, the Iris undergoes a second dry hopping with fresh hopping two weeks before the bottling. A linen bag(dried, filled with not wet) hops, is soaked in the beer a linen bag for two weeksbefore the bottling. This "cold hopping" (or dry hopping ) gives the beer a more intense flavor and makes the smell and the taste more bitter.