Brasserie Cantillon: Difference between revisions
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Cantillon follows traditional [[Brewing Lambic|lambic brewing]] processes, with the following notable facts: | Cantillon follows traditional [[Brewing Lambic|lambic brewing]] processes, with the following notable facts: | ||
* Until 1990, Cantillon used a foeder for blending. Since then however, fruit additions and lambic blending is 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> | * Until 1990, Cantillon used a foeder for blending. Since then however, fruit additions and lambic blending is 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. | * 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. | ||