Cantillon

A family brewery in Brussels where LAMBIC, GUEUZE, FARO and KRIEK are made and where nothing has changed since 1900 when it was founded. Unlike conventional lagers and ales, which are fermented by carefully cultivated strains of brewer's yeast, Lambic beer is produced by spontaneous fermentation. It is exposed to the wild yeasts and bacteria that are  native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, and cidery taste. Gueuze is a mixture of young (one-year) and old (two and three-year) lambics which has been bottled. It undergoes secondary fermentation, producing carbon dioxide, because the young lambics are not yet fully fermented. The brewery is a living museum to traditional brewing of Gueuze.