The Lambic Summit 2010: Difference between revisions
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==Part 5== | ==Part 5== | ||
Jean Van Roy provides a history of the Brewery Cantillon, the museum and it’s 40,000+ visitors annually, and explains what goes into creating gueuze. He explains the three things needed for quality lambic, quality ingredients, time, and patience. | Jean Van Roy provides a history of the [[Brasserie Cantillon | Brewery Cantillon]], the museum and it’s 40,000+ visitors annually, and explains what goes into creating gueuze. He explains the three things needed for quality lambic, quality ingredients, time, and patience. | ||
<center><youtube>y8bCsxGf358</youtube></center> | <center><youtube>y8bCsxGf358</youtube></center> | ||