{"title":"Cantillon Brewery","description":"\u003cp\u003eFor anyone who loves natural wine, Cantillon is the beer that makes sense. This family brewery in Anderlecht, in Brussels, makes lambic the old way: the wort is cooled in an open coolship in the attic, where wild yeasts and bacteria from the air start the fermentation on their own. No yeast is added, and the cobwebs between the barrels are left alone on purpose.\u003c\/p\u003e\u003cp\u003ePaul Cantillon and his wife Marie Troch founded the business in 1900. Jean-Pierre Van Roy married into the family and took the reins in 1969, and his son Jean Van Roy has run the brewery since 2003. Grains and hops have been organic since 1999, and the lambic ages in old oak wine barrels, for around 20 months on average, before blending. The brewery doubles as a living museum, the Brussels Gueuze Museum.\u003c\/p\u003e\u003cp\u003eThe fruit beers are the gateway: the Kriek is lambic macerated with sour cherries and Rosé de Gambrinus with raspberries, both at 200 grams of fruit per liter. Expect tart, dry, wine-like beers. The link to wine is real, too: as we've written before, it was at a wine tasting at Cantillon that Côte-Rôtie's Jean-Michel Stephan met Marcel Lapierre, one of the encounters that led him to make his wines without sulfur.\u003c\/p\u003e","products":[],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/cantillon-brewery.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}