Number of locations
|Owner||Jean-Pierre van Roy|
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 its foundation the only major change has been a shift to organic ingredients in 1999. Cantillon was one of more than one hundred operating breweries in Brussels at its foundation, and was the only one to remain operational through the 2000s. In 2014, van Roy announced that the brewery would be acquiring more maturation space, effectively doubling production by 2016-17.
Cantillon produces 400,000 bottles of beer a year.
In the traditional lambic style, beers, with a mash bill of 2/3 malted barley and 1/3 unmalted wheat, are spontaneously fermented in open topped attic mounted vats, aged in oak or chestnut, blended (from different batches and ages), bottled, and then bottle conditioned 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 casks are filled with various fruits and macerated for three months to dissolve the fruits; young lambic is added to supply sugar for fermentation.
- Blåbær - bilberry (made every year for a bottle shop in Denmark)
- Cuvée Saint Gilloise - This is not a traditional ’gueuze, in that it is made from only two-year-old lambic, not from a blend of old and young beers. 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 candy sugar.
- Fou' Foune - apricot
- Grand Cru Bruocsella - unblended lambic aged for three years, and refermented with liqueur d'expedition
- Iris - 100% pale barley malt beer with half fresh hops aged for two years and then dry-hopped with Hallertau hops
- Kriek - lambic made with cherries
- Lou Pepe Gueuze - blended from beers of the same age, thus not a strictly authentic gueuze
- Lou Pepe Kriek - with more fruit (cherries)
- Lou Pepe Framboise - with more fruit (Raspberries)
- Mamouche - elderflower
- Nath - brewed with rhubarb
- Rosé de Gambrinus - framboise
- Saint Lamvinus - Merlot and Cabernet Franc grapes
- Soleil de Minuit - cloudberry (made in 1999 and in 2013)
- Vigneronne - Muscat grapes
- 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.
- Stange, Joe (7 December 2010). "Brasserie de la Senne Versus the Universe". Draft. Retrieved 29 January 2015.
- Nason, Adam. "Cantillon to double production with help of new building". BeerPulse.com. Beer Pulse. Retrieved 22 January 2015.
- https://www.theguardian.com/world/2018/sep/10/belgium-sour-lambic-beer-climate-change-risk. Missing or empty
- Brussels Gueuze Museum Archived 2012-03-04 at the Wayback Machine., 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 (in English)