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→Brewing Process
Cantillon follows traditional [[Brewing Lambic|lambic brewing]] processes, with the following notable facts:
* Fruit Until 1990, Cantillon used a foeder for blending. Since then however, fruit additions and lambic blending is blended done in stainless tanks to allow for larger, more consistent blends and ease of blending and cleaning.<ref name=LambicInfoConvo>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.
* 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 to 3 grams of liquid saccharose per liter. <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 Afflegem, Belgium. Over time, these farms have shrunk. In the 1970's, 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>
== Beers ==