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. As of 2011, the owner is Jean 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, 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.
Read more about this topic: Cantillon Brewery