Brasserie Cantillon: Difference between revisions
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* Small blends and test batches are done in 20 L vessels rather than the stainless tanks. Due to the size of these experiments, many of the beers discussed below are not intended for public consumption | * Small blends and test batches are done in 20 L vessels rather than the stainless tanks. Due to the size of these experiments, many of the beers discussed below are not intended for public consumption | ||
* Late in the season, the 1-year-old lambic is closer to 18-20 months old and no longer has enough residual sugar for natural secondary fermentation in the bottle. In those cases, Cantillon will add 2 | * Late in the season, the 1-year-old lambic is closer to 18-20 months old and no longer has enough residual sugar for natural secondary fermentation in the bottle. In those cases, Cantillon will add 2-3 g/L of liquid saccharose. <ref name=JVRPodcast>[[Brasserie_Cantillon#Podcast|Basic Brewing Radio Podcast, May 30, 2013]]</ref> | ||
* Cantillon historically sourced hops from large local hop farms in cities such as Asse and Affligem, Belgium. Over time, these farms have shrunk. In the 1970s, Cantillon was sourcing hops from the Yakima Valley in Washington. Currently, most hops come from Germany, however in 2012 and 2013, the hops did not age well and Cantillon is looking to move back to US hops.<ref name=LambicInfoConvo>Lambic.Info Interview with Jean Van Roy and Jean Pierre Van Roy, May 2015</ref> | * Cantillon historically sourced hops from large local hop farms in cities such as Asse and Affligem, Belgium. Over time, these farms have shrunk. In the 1970s, Cantillon was sourcing hops from the Yakima Valley in Washington. Currently, most hops come from Germany, however in 2012 and 2013, the hops did not age well and Cantillon is looking to move back to US hops.<ref name=LambicInfoConvo>Lambic.Info Interview with Jean Van Roy and Jean Pierre Van Roy, May 2015</ref> | ||