Brasserie Cantillon: Difference between revisions
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== Underground Cellar == | == Underground Cellar == | ||
In 2011, Jean started a long-term lambic aging process in cooperation with the city of Brussels. The city is providing the underground cellaring space free of charge where Cantillon plans to eventually age 60,000-80,000 bottles in long-term storage over twenty years. He plans to focus primarily on aging Gueuze, Bruocsella Grand Cru, and Lou Pepe Kriek, but will also incorporate smaller aging initiatives with other Cantillon beers <ref name= | In 2011, Jean started a long-term lambic aging process in cooperation with the city of Brussels. The city is providing the underground cellaring space free of charge where Cantillon plans to eventually age 60,000-80,000 bottles in long-term storage over twenty years. He plans to focus primarily on aging Gueuze, Bruocsella Grand Cru, and Lou Pepe Kriek, but will also incorporate smaller aging initiatives with other Cantillon beers <ref name=Lambic-Info-Convo>Lambic.Info Interview with Jean Van Roy and Jean Pierre Van Roy, May 2015</ref> | ||
This cellaring project is the largest of its kind for aging lambic. Chuck Cook at [http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar drinkbelgianbeer.com] visited in 2014 and wrote of his experience.<ref name=“BombShelter”>Chuck Cook, [http://drinkbelgianbeer.com/about/charles-d-chuck-cook-the-belgian-beer-specialist Cantillon’s Bomb Shelter Cellar], 2014</ref>. | This cellaring project is the largest of its kind for aging lambic. Chuck Cook at [http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar drinkbelgianbeer.com] visited in 2014 and wrote of his experience.<ref name=“BombShelter”>Chuck Cook, [http://drinkbelgianbeer.com/about/charles-d-chuck-cook-the-belgian-beer-specialist Cantillon’s Bomb Shelter Cellar], 2014</ref>. | ||
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Cantillon follows traditional [[Brewing Lambic|lambic brewing]] processes, with the following notable facts: | Cantillon follows traditional [[Brewing Lambic|lambic brewing]] processes, with the following notable facts: | ||
* Until 1990, Cantillon used a foeder for blending. Since then however, fruit additions and lambic blending is done in stainless tanks to allow for larger, more consistent blends and ease of blending and cleaning.<ref name= | * Until 1990, Cantillon used a foeder for blending. Since then however, fruit additions and lambic blending is done in stainless tanks to allow for larger, more consistent blends and ease of blending and cleaning.<ref name=Lambic-Info-Convo>Lambic.Info Interview with Jean Van Roy and Jean-Pierre Van Roy, May 2015</ref> | ||
* The fruit is flash frozen, allowing the beers to be brewed throughout the season using consistent fruit. Previously, because fresh fruit drove the brewing process, Cantillon would potentially have to use older or younger lambic to time the process around the fruit harvest. | * The fruit is flash frozen, allowing the beers to be brewed throughout the season using consistent fruit. Previously, because fresh fruit drove the brewing process, Cantillon would potentially have to use older or younger lambic to time the process around the fruit harvest. | ||