Changes

* aged dried hops (three 2-3 years oldof Noble variety) : 2.5250-3 300 grams per liter 100 L of beer wort <refname='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.

* [[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).

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 dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the bottling. This "cold hopping" (or dry hopping) gives the beer a more intense flavor and makes the smell and the taste more bitter.