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 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