Cantillon Brewery in Brussels, Belgium, is one of the last breweries in the world that still produce lambics, the traditional way. It takes about 3 years to make a batch of lambic and production can only occur during the cold months of the year. This family-run brewery has been in operation since 1900, and they still use the same, original equipment from back then. Walking through the brewery, with its large copper lined vats, and ancient oak barrels stacked from floor to ceiling, it seemed like nothing had changed.
On my recent visit to this brewery, I learned so much about the craft of brewing. For starters, a true lambic can only be produced through spontaneous fermentation. What this means is that instead of using yeasts or sugars, the fermentation process depends solely on the presence of bacteria floating in the air. It is the air where the brewery is located that and the unique species of bacteria it contains, that gives their premier beer, the Gueuze, it’s unique flavor. Continue reading