|Headquarters||Anderlecht, Brussels, Belgium|
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. As of 2011[update], the owner is Jean-Pierre van Roy, fourth-generation brewer at Cantillon. Since 1900 the only major change has been a shift to organic ingredients in 1999. In the traditional lambic style, beers (from 2/3 malted barley and 1/3 unmalted wheat) 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. 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.
- 100% Organic (Gueuze 100% Organic Lambic)
- Rosé de Gambrinus (framboise)
- Fou' Foune (apricot)
- Grand Cru Bruocsella (lambic aged for three years, and refermented with liqueur d'expedition)
- Mamouche (elderflower)
- Lou Pepe Gueuze (blended from the same age)
- Lou Pepe Kriek (with twice the fruit)
- Lou Pepe Framboise (with twice the fruit)
- Vigneronne (white grapes)
- 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)
- Iris (100% pale ale from barley aged for two years and then dry-hopped with Hallertau hops)
- 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)
- 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.
- 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.
- Oliver, Garrett; Colicchio, Tom (2011). The Oxford Companion to Beer. Oxford UP. pp. 216–17. ISBN 9780195367133. Retrieved 27 May 2012.
- Brussels Gueuze Museum, europe-cities.
- Schultz, Patricia (2011). 1,000 Places to See Before You Die, the second edition. Workman. p. 92. ISBN 9780761168713. Retrieved 27 May 2012.
- Official website (English)