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Cantillon

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[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]
=From Cantillon's Website===Lambic and the spontaneous fermentation==
===Cantillon Brewery===I am Mimi, the little mouse.The brewery doesn't have any secrets for me, so follow me and I'll tell you about the beers which are made here. I am fond of wheat and barley grains, so I am probably the best guide to introduce you to these great beers : Gueuze, Kriek, Faro, etc. ===Traditional Lambic is made according to the following rules: =======Ingredients:====
* raw wheat 35%
* malted barley 65%
* dried hops (three years old) : 5 g per liter of beer
====Process:====
* brewing (from 45°c up to 72°c)
* collecting the wort by filtering
* spontaneous fermentation, visible in the beginning, slow afterwards
* transformation of all the sugars within three years
===Looks of Lambic:===
Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.
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