Cantillon Brewery

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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

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.<ref name="world"/> Template:As of, 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.<ref name="oxford"/> In the traditional lambic style, beers (from 2/3 malted barley and 1/3 unmalted wheat<ref name="world"/>) 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.<ref name="oxford">Template:Cite book</ref> 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.<ref name="world"/>

Beers

  • 100% Organic (Gueuze 100% Organic Lambic)
  • Gueuze<ref name="oxford"/>
  • Kriek<ref name="oxford"/>
  • Rosé de Gambrinus (framboise)<ref name="oxford"/>
  • Fou' Foune (apricot)<ref name="oxford"/>
  • Grand Cru Bruocsella (lambic aged for three years, and refermented with liqueur d'expedition)<ref name="oxford"/>
  • Mamouche (elderflower)
  • Lou Pepe Gueuze (blended from the same age)<ref name="oxford"/>
  • Lou Pepe Kriek (with twice the fruit)<ref name="oxford"/>
  • Lou Pepe Framboise (with twice the fruit)<ref name="oxford"/>
  • Vigneronne (white grapes)<ref name="oxford"/>
  • 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)<ref name="oxford"/>
  • Iris (100% pale ale from barley aged for two years and then dry-hopped<ref name="oxford"/> with Hallertau hops<ref name="world">Template:Cite book</ref>)<ref name="oxford"/>
  • 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

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

References

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External links

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