Changes

=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.

==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

===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].

===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====

=Fruit Ratios={| class="wikitable sortable"|-! Name !! Fruit !! Quantity !! Notes|-| Kriek||cherry|| 240 grams per liter = 2 pounds per US gallon||frozen whole fruits|-| Saint Laminus|| merlot and cabernet-franc grapes||240 grams per liter = 2 pounds per US gallon||Fresh, whole, and no longer than 8 weeks or acidity from the skins develop.|-| Rosé de Gambrinus||raspberry||300 (grams per liter) = 2.5 pounds per US gallon||frozen whole fruits|-| Vigneronne || white italian grapes ||240 grams per liter = 2 pounds per US gallon||Fresh, whole, and no longer than 8 weeks or acidity from the skins develop.|-| Fou' Foune|| Bergeron apricot||240 grams per liter = 2 pounds per US gallon||half pitted, half not pitted but sliced in half for 3 weeks. Any longer and it becomes too tannic|-| Lou Pepe|| cherry or raspberry || 300 (grams per liter) = 2.5 pounds per US gallon || 2 year old lambic, whole fresh fruits, in the barrel|-| Blåbær Lambik|| blueberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the barrel, 6 weeks|} =Lambic Variations==

===Gueuze 100% Lambic===

===About=History====

[[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 we work according to 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 flavour 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===

===Fruit Lambic==[[File:Cantillon-kriek.jpg|200px|thumb|Right|Cantillon Kriek]]=

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

==Iris==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]]. 

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===

===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% dried aged hops, for the Iris they use 50% of dried 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 technique, called "cold hopping", (or dry hopping) gives the beer a more intense flavor 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 at bottling is obtained by adding liquorfresh wort. Although it is  == Interviews == === Audio === * [http://hwcdn.libsyn.com/p/e/a spontaneous fermentation beer/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 Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, the Iris is very different and Vinnie Cilurzo from Russian River]* [http://www.thebrewingnetwork.com/post2001/ Jean van Roy on the Brewing Network's Sunday Session]=== Video === * [[https://www.youtube.com/watch?v=l4i1fyYqIlM&list=PL662949708E13A207 The LambicSummit with Jean van Roy, Armand Debelder and Frank Boon, a 20 video series]]** [https://www.youtube. The amber color com/watch?v=1IAgUL9RvK4 JVR explains his position on HORAL and the bitter and slightly caramelized taste make it a complex beeruse 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] ==References==<references/> [[Category:Brewery Bio]]