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* ''Fruit is blended in stainless tanks to allow for larger, more consistent blends and ease of blending and cleaning''
* ''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''
* ''Cantillon uses pipes (primarily wine barrels from France, Italy, and Spain) rather than foeders for aging lambic''<ref name=GeuzeKriek />
* ''Small blends and test batches are done in 20 liter 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''