Cantillon Brewery

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Cantillon Brewery
Industry Alcoholic beverage
Founded 1900
Headquarters Anderlecht, Brussels, Belgium
Products Beer
Website http://www.cantillon.be

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.

Overview[edit]

Cantillon Brewery mash tun, part of the gueuze museum

Cantillon Brewery brews lambic beers like kriek, faro, and gueuze in the traditional style. The brewery was founded in 1900 by Paul Cantillon, whose father was a brewer as well, and his wife, Marie Troch.[1] As of 2011, the owner is Jean-Pierre van Roy, fourth-generation brewer at Cantillon.[2] Since 1900 the only major change has been a shift to organic ingredients in 1999.[3] In the traditional lambic style, beers (from 2/3 malted barley and 1/3 unmalted wheat[1]) are spontaneously fermented in open topped attic mounted vats, aged in oak, blended (from different batches and ages), and bottled, and then refermented for a year.

Half of the brewery's production is gueuze; once a year a batch of kriek is made.[3] For fruit-flavored beers, empty oak casks are filled with various fruits and macerated for three months to dissolve the fruits; young lambic is added to supply sugar for fermentation. Cantillon has long been the only remaining brewery within the city of Brussels.[1]

Beers[edit]

  • 100% Organic (Gueuze 100% Organic Lambic)
  • Gueuze[3]
  • Kriek[3]
  • Rosé de Gambrinus (framboise)[3]
  • Fou' Foune (apricot)[3]
  • Grand Cru Bruocsella (lambic aged for three years, and refermented with liqueur d'expedition)[3]
  • Mamouche (elderflower)
  • Lou Pepe Gueuze (blended from the same age)[3]
  • Lou Pepe Kriek (with twice the fruit)[3]
  • Lou Pepe Framboise (with twice the fruit)[3]
  • Vigneronne (white grapes)[3]
  • Cuvée Saint Gilloise (Cuvee des Champions is not a traditional ’gueuze,’ in that it is made from only two year-old 2001 lambic, not from a blend of older and younger lambics. It is also dry-hopped in the cask for three weeks with fresh Styrian Golding hops. Re-fermentation in the bottle is achieved with the addition of a small amount of candi sugar.)
  • Saint Lamvinus (with Merlot and Cabernet Franc grapes)[3]
  • Iris (100% pale ale from barley aged for two years and then dry-hopped[3] with Hallertau hops[1])[3]
  • Blabaer (blueberry, made every year for Olbutikken in Denmark)
  • Soleil de Minuit (cloudberry, made once in 1999 and once in 2013 for Akkurat in Sweden)

Gueuze Museum[edit]

The brewery also houses the Gueuze Museum.[4] Patricia Schultz listed the brewery and its museum in 1,000 Places to See Before You Die.[5]

References[edit]

  1. ^ a b c d McFarland, Ben (2009). World's Best Beers: One Thousand Craft Brews from Cask to Glass. Sterling. pp. 100–101. ISBN 9781402766947. Retrieved 27 May 2012. 
  2. ^ Koch, Greg; Allyn, Matt (2011). The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters. Quarry Books. pp. 272–84. ISBN 9781610581592. Retrieved 27 May 2012. 
  3. ^ a b c d e f g h i j k l m n Oliver, Garrett; Colicchio, Tom (2011). The Oxford Companion to Beer. Oxford UP. pp. 216–17. ISBN 9780195367133. Retrieved 27 May 2012. 
  4. ^ Brussels Gueuze Museum, europe-cities.
  5. ^ Schultz, Patricia (2011). 1,000 Places to See Before You Die, the second edition. Workman. p. 92. ISBN 9780761168713. Retrieved 27 May 2012. 

External links[edit]

Coordinates: 50°50′30″N 4°20′07″E / 50.8418°N 4.3353°E / 50.8418; 4.3353