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[[Category:Brewery Bio]]
===Original Gravity===It is estimated that the original gravity of Cantillon Lambic is between ~1See also: [http://www.045 and ~1funkfactorygeuzeria.050com/2011/12/cantillon-turbid-mash. This information is based on known ABV% and final gravity reaching low as ~1.005 in 3 year old lambichtml Levi's write up of Cantillon's turbid mashing procedure].
=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.
===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<gallery>File:Cantillon-kriek.jpg|KriekFile:Cantillon-rose.jpg|Rosé de GambrinusFile:Cantillon-Vigneronne.jpg|Cantillon VigneronneFile:Cantillon-saint-lamvinus.jpg|St LamvinusFile:Cantillon-Fou foune.jpg|Fou' FouneFile:Cantillon-Lou-Pepe. The glass bottle and the discovery of Dom Perignon will bring about a revolution in the small world of the Brussels brewersjpg|Lou PepeFile:Cantillon-blaber lambic. The Gueuze became the icon of the Brussels beersjpg|Blåbær Lambic</gallery>
Lambic, which is the base for the making of Gueuze, ==Iris==Iris is a spontaneous fermentation completely unique 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 anything else 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 flavourdoes. The main task for the brewer, however, Although it 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 spontaneous fermentation in the bottle). The saturation of the beer is slow and natural. When , the Lambic becomes sparkling, it Iris 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 very 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 from the production of the brewery. The Gueuze 100% [[Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles]].
==Fruit Lambic==
[[File:Cantillon-kriek.jpg|200px|thumb|Right|Cantillon Kriek]]
* Kriek
* Rosé de Gambrinus
* Grand Cru Bruocsella
* Vigneronne
* St Lamvinus
* Fou' Foune
* Lou Pepe
==Other=
==Iris==
[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]
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]
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.==References==<references/>
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]]
→Fruit Lambic
[[Image:Cantillon.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:====
* raw wheat 35%
* malted barley 65%
* 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.
==Gravity==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).* 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|barrels]].* 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 longer chain carbohydrates are consumed
===Appearance:===On its own lambic is still (uncarbonated) because fermentation in the oak barrels allows the CO2 to escape. ====Original Gravity====Cantillon reports an OG of 12.5°P (~1.050)<ref>[http://www.thebrewingnetwork.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. ====Blended Gravity====
Final blend of 1, 2, and 3 year old lambic in order to make a gueuze is no more than 3.5 plato or 1.014 sg.
==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='''
{| class="wikitable sortable"
|-
! Name !! Fruit !! Quantity !! Notes
|-
| 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
|}
[[Image:CANTILLON-Iris.jpg|thumb|200px|right|Cantillon Iris]]
As with Cantillon Lambic, the Original Gravity is estimated to be between ~1.045 and ~1.050. This would be consistent with other 5% abv Cantillon beer.
===Ingredients===
* 100% pale malt
===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 Cantillon brewery hopping is different too. Lambic is closely linked 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 Brusselstheir tannins, a city which has enable to conserve the iris as beer while preserving all its symbolqualities. As After two years in the name indicatesbarrel, the Iris undergoes a dry hopping with fresh (dried, not wet) hops in a linen bag for two weeks before the bottling. This "marsh iriscold hopping" (or dry hopping) gives the beer a more intense flavor and makes the smell and the taste more bitter. Iris is a plant growing in humid areasbrewed only once every season and all the beers come from the same brewing. This is why the beer is dated. The historical center of Brussels second fermentation at bottling is built obtained by adding fresh wort. == Interviews == === Audio === * [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on swamps where this flower used to grow abundantlyBasic 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, and Vinnie Cilurzo from Russian River]* [http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]=== Video ===