Difference between revisions of "Brasserie Cantillon"

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	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 sixty- to eighty-thousand bottles in long-term storage over twenty years.		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 sixty- to eighty-thousand bottles in long-term storage over twenty years.
−	This cellaring project is the largest of it's kind for aging lambic. Chuck Cook at drinkbelgianbeer.com [http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar] 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 it's kind for aging lambic. Chuck Cook at drinkbelgianbeer.com [http://drinkbelgianbeer.com/breweries/cantillons-bomb-shelter-cellar] 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>
	==Brewing Process==		==Brewing Process==

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Revision as of 21:02, 11 January 2015

Website (French, Dutch, English): http://www.cantillon.be

Phone: +32 2 521.49.28

Address: 56 rue Gheude B-1070 Brussels

Overview

Cantillon is the only traditional lambic brewery located within the city of Brussels. Founded in 1900, today Cantillon operates both as a brewery and as a living museum, the Brussels Gueuze Museum (Musée bruxellois de la gueuze). Cantillon uses 100% organic grains and hops in all of its beers. Cantillon brews traditional lambic products, using 65% malted barley and 35% unmalted wheat. Cantillon's beers are spontaneously fermented using a large coolship in the attic of the brewery and fermented in oak barrels. The brewery's flagship products, which are discussed further below, include:

In addition to these beers, Cantillon brews a variety of beers for special occasions and experimental releases. The brewery hosts Zwanze Day, Quintessence, and Cantillon Public Brewing Sessions. Cantillon also participates in the Weekend of Spontaneous Fermentation, the Night of the Great Thirst, and a variety of other festivals worldwide.

History

The roots of Brasserie Cantillon stretch back even further than the brewery’s officially recognized founding date of 1900. According to Van den Steen in Geuze & Kriek: The Secret of Lambic Beer, the forefather of the Cantillon brewing family was a grain merchant named Auguste whose son, Paul, had no intention of continuing his father’s craft. Auguste then began to search for a business that would suit his son’s brewing hobby. Since starting a brewery was too expensive, Paul made several attempts to take over breweries in the Lembeek area. By 1894 Auguste had bought the Vandezande-Van Roy brewery located in Lembeek’s Hondzocht district. ^[1]

By 1900, Paul Cantillon and his wife Marie Troch began a gueuze blending business in the industrial quarter of Cureghem which was part of the southern Brussels community of Anderlecht. The brewery was located in a very busy area near the Bruxelles-Midi train station, the Mons boulevard, and the canal that ran through the city. Jean-Pierre Van Roy, who wrote the forward to La Gueuze Gourmande, calls the period between 1900 and 1937 the "première periode de la brasserie". During these first thirty-seven years Cantillon never actually brewed a beer. Instead, they bought lambic from a variety of producers in the area to blend and sell on their own, considering Cantillon a biersteker (beer blender) and marchand de bières (beer merchant). They would house their beers at Gheudestraat 56-58 where the brewery is located today.^[2]

Paul and Marie had four children, two sons named Robert and Marcel, and two daughters named Georgette and Fernande. The early years of Cantillon produced unblended lambic, mars, faro, gueuze, and kriek, and framboise. After the First World War, Paul was ready to expand the business and bring his two sons into the fold. Finally, in 1937 Paul, Robert, and Marcel purchased the Brasserie Nationale du Néblon located in Ouffet which had closed the previous year in 1936. They moved the brewing equipment to its current location and the first batch of Cantillon’s own beer was brewed in 1938 shortly before the brothers were called to mobilize for World War II.^[1]

During the Second World War, with supplies in demand for the soldiers, it was more difficult to continue to brew beers. The period during the war saw the brewery at a near standstill. The immediate post-war years did not see the same demand and production of beers as the 1930’s had. To make matters worse, a massive heat wave in Belgium destroyed many brewery’s stocks including Cantillon’s. Sometime around 1950 the brewery began to recover and reached an all-time high production in 1955. Paul Cantillon passed away in 1952, while his wife Marie lived until 1958. Starting in 1960 the demand for traditional gueuze and lambic began to decline once again and Robert sold his share to Marcel and left the business. Marcel, too, was on his way out of the brewing business when his only daughter, Claude, married Jean-Pierre Van Roy. By 1969-1972, Van Roy had taken the reins of the brewery.

To keep the brewery afloat, Van Roy sweetened his gueuze with artificial sweeteners to keep up with current tastes. Sadly, this did not help the brewery and it continued to operate at a loss. By 1975 Jean-Pierre began to abandon the artificial sweeteners and stopped the practice altogether by 1978. In 1978 he also decided to create a working exhibit dedicated to the art of lambic brewing. Opening Cantillon to the public allowed them to bring some extra revenue to help balance the books. It also helped to spread the word to both locals and to tourists. ^[1]

Sales began to increase. Jean-Pierre continued to take steps to increase quality control, including discontinuing sales to stores that stored the beer upright. Storing the bottles upright caused the cork to dry out and let all the carbonation out. Jean-Pierre eventually brought his son, Jean, into the business in 1989. Like his father, who had no formal brewing experience before working at the brewery, Jean Van Roy learned lambic on the job.

In the years since 1992, the brewery has continued to flourish as one of the most sought-after producers of traditional lambic in Belgium. Though still involved in the brewery, the elder Van Roy brewed his last official batch in 2009. Jean Van Roy, who spent a full twenty years working beside his father, now directs the brewery’s operations after having officially taken over in 2003. Unlike his father before him, who was rooted in the strictest tradition, Jean Van Roy has grown to experiment with a number of small batch lambics and fruits not native to Belgium, like Finnish red currants and Danish bilberries. As of now, the future of the brewery seems to be quite stable with no less than seven grandsons of Jean-Pierre and Claude ready to carry on the Cantillon name. ^{[3] [1]}

In August 2014 Cantillon announced via Facebook that they would be expanding with enough space to double their production. They purchased an adjacent building that once housed a lambic blender, Brasserie Limbourg. The increase in production will be realized during the 2016-2017 brewing season.

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 sixty- to eighty-thousand bottles in long-term storage over twenty years.

This cellaring project is the largest of it's kind for aging lambic. Chuck Cook at drinkbelgianbeer.com [1] visited in 2014 and wrote of his experience.^[4]

Brewing Process

Cantillon follows traditional lambic brewing processes, with the following notable facts:

• 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.^[1]

• 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

Beers

Gueuze

Faro

• Faro

Fruit

Jeune Lambic

• Jeune Lambic
• Jeune Lambic Cascade

Vieux Lambic

Cantillon Zwanze Day

Main article: Cantillon Zwanze Day
Since 2008, Cantillon has released a special beer known as Zwanze. The beer itself is usually an experimental beer that may or may not be brewed again. Since 2011, there has been a coordinated celebration around the world to introduce this beer.

Zwanze Series

• Zwanze 2008 (Rhubarb Lambic)
• Zwanze 2009 (Elderflower Lambic)
• Zwanze 2010 (Spontaneous Witbier)
• Zwanze 2011 (Pineau d’Aunis Grape Lambic)
• Zwanze 2012 (Rhubarb Lambic)
• Zwanze 2013 (Spontaneous Abbey)
• Zwanze 2014 (Cuvée Florian - Dry Hopped Iris Grand Cru with Cherries)

Breweriana

• Coasters
• Glassware
• Signs
• Everything Else

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Podcast

Basic Brewing Radio Podcast with Jean Van Roy, 2013

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Videos

• http://www.een.be/programmas/dagelijkse-kost/artisanale-lambiek (a video interview with Jean in Dutch with clips of the 2014-2015 brewing season)

References

1. ↑ ^{1.0 1.1 1.2 1.3 1.4} Jef Van den Steen, Geuze & Kriek: The Secret of Lambic Beer, 2012
2. ↑ Nicole Darchambeau, La Gueuze gourmande, 2006
3. ↑ Tim Webb, Chris Pollard, Siobhan McGinn, LambicLand: A Journey Round the Most Unusual Beers in the World, 2010
4. ↑ Chuck Cook, Cantillon’s Bomb Shelter Cellar, 2014