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* 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
* 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. <refname=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
== Beers ==