Cantillon brewery is owned by the Van Roy-Cantillon family, who have been running the brewery for generations. As an expert sommelier and brewer, I have had the privilege of visiting the brewery and witnessing firsthand the passion and dedication that the family puts into their craft.
The current owner, Jean-Pierre Van Roy, is the fourth generation of his family to run the brewery. He took over from his father in the 1960s and has continued the tradition of producing Lambic beers in the traditional style. It is truly remarkable to see how the family has maintained the same methods and techniques that were used when the brewery was first established in 1900.
One of the things that makes Cantillon so special is the fact that not much has changed since its inception. The brewery is located in a historic building in Brussels, Belgium, and walking through its doors feels like stepping back in time. The equipment used to brew the beers is still largely the same as it was over a century ago, with wooden barrels and open fermentation vessels.
The Van Roy-Cantillon family takes great pride in their Lambic beers, which are made using spontaneous fermentation. This means that the beers are fermented using wild yeasts and bacteria that are present in the environment, rather than using commercially produced yeast. This gives the beers a unique and complex flavor profile, with notes of sourness, funk, and earthiness.
The brewing process at Cantillon is a labor of love, and it can take up to four years to produce a single batch of Lambic beer. The process begins with mashing and boiling the grains, which are then cooled and transferred to open fermentation vessels. The wort is then exposed to the air, allowing the wild yeasts and bacteria to begin the fermentation process.
After fermentation, the Lambic beer is aged in wooden barrels for several months to several years. During this time, the beer undergoes a secondary fermentation and develops its distinct flavors. The barrels used at Cantillon are made of oak, which imparts additional flavors and characteristics to the beer.
Once the Lambic beer has reached the desired level of complexity and sourness, it is ready to be blended and bottled. Blending is an art form in itself, as it requires the brewer to carefully select and combine different barrels of beer to achieve the desired flavor profile. This is where the expertise and experience of the Van Roy-Cantillon family really shine through.
Cantillon is known for its wide range of Lambic beers, including Gueuze, which is a blend of young and old Lambics, as well as fruit Lambics, such as Kriek (cherry) and Framboise (raspberry). Each beer has its own unique character and flavor, but all are a testament to the family's commitment to quality and tradition.
Visiting Cantillon brewery is a truly unforgettable experience. The aroma of the aging beer fills the air, and you can feel the history and tradition in every corner of the building. The Van Roy-Cantillon family is incredibly passionate about what they do, and their love for Lambic beers is evident in every sip.
Cantillon brewery is owned by the Van Roy-Cantillon family, who have been brewing Lambic beers in the traditional style since 1900. Their dedication to preserving the traditional methods and techniques is what makes Cantillon so special. The brewery is a living testament to the rich brewing history of Belgium, and visiting it is a must for any beer enthusiast.