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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.[[File:BrasserieCantillon-9.jpg|thumb|right|Brewery signage]]
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 blueberriesbilberries. 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. <ref name=“LambicLand”>Tim Webb, Chris Pollard, Siobhan McGinn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World|LambicLand: A Journey Round the Most Unusual Beers in the World]], 2010</ref> <ref name=GeuzeKriek></ref>
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.