Brasserie Cantillon

All of the reviews before mine have probably enumerated everything and anything you need to know about Cantillon in florid detail, so here’s a short list of DOs and DON’Ts while at Brasserie Cantillon.
DO
1. Take the tour. The unique beers at Brasserie Cantillon can only be replicated in the unique terroir/​environment within the confines of the brewery. The tour itself will reveal all the magic behind spontaneous fermentation and you will leave the place feeling like a beer scientist if you paid attention during the «introduction» given at the brewery shop by the door, and if you actually took the time to read through the booklet that they provide you as part of the tour.
2. Try as much beers in-​house as possible. People from certain online communities have the tendency to just drop into the brewery shop, buy the bottles, and pop smoke. All the beers served at Cantillon are served at the perfect cellar temperature in the manner it’s meant to be enjoyed. I’m sure you’re excited about the prospect of trading for rare beers, but don’t miss out on the opportunity to try some beers you won’t find anywhere else on the planet.
3. Say hello to Jean when you see him. Jean’s always busy keeping the family tradition afloat, but he’s one of the most approachable brewers I’ve ever met who loves to talk about beer and appreciates any feedback people are willing to offer him about his family tradition. I’m not saying you should walk over while he’s busy bottling or brewing during the public brewing sessions, but if you see him walking about the brewery, do take the time to say hello, introduce yourself and give him some of your thoughts about the brewery and his beers. Trust me, you won’t regret it.
DON’T
1. Be one of those asshats that do beer trades while at the Brewery. Seriously, this might be «okay» back in the States, but this is considered quite disrespectful, and almost borderline offensive in Belgium. God save your soul if you lack so much common sense that you actually open some other brewery’s beer while at Cantillon. You’re a big part of the reason why beer geeks get a bad rep.
2. Go nuts and order three-​four bottles by yourself when it’s obvious that you can’t finish them. Pretty self-​explanatory both for financial and utilitarian reasons (think of the poor beer geeks that would give you their left nut to drink the beer you just wasted!) There also seems to be this odd notion going around that you’ll always be able to find someone to share your beer with while at Cantillon — this does not quite apply if you go in the morning around when the brewery is open; I went to Cantillon five times during the seven days I’ve been in Belgium and I only did a «beer share» with a fellow enthusiast on the last day I was there.
3. Neglect some of the tried and true offerings in lieu of tasting whales. Yeah Fou’Foune is pretty amazing and most people would give their first born for some LPG/​LPF/​LPK, but some of Cantillon’s more standard offerings taste amazingly different fresh out of the brewery. The most surprising instance of this was Rose de Gambrinus which was so much more tart and fruitier than I remembered out of the bottle — for some odd reason the regular Geuze also made my mouth pucker a lot more than I remembered with past instances.
For those of you on the fence about visiting Cantillon — it’s a trip you probably won’t forget, and the brewery is literally a 12 minute walk from Gare du Midi. If you’re not in the Grand Place area it probably means you probably don’t have anything else better to do, so why not pop in for a quick look at what 100+ years of brewing tradition looks like?

Beer Mecca.

Well, when you base a whole trip around a singular place, that place deserves 5 stars, right? Cantillon brewery did not disappoint for a self actualizing experience. Jet lagged, the wife and I braved the uncertain streets of central Brussels to the periphery of a questionable neighborhood with even more uncertain streets to find an unassuming building that houses beer heaven. We rang the doorbell and were let in by a friendly older man who didn’t mock our French Canadian accents and informed us of all they has to offer. We paid for our self guided tour which included 2 samples of lambic after the tour. The building itself is amazing and fittingly called the «musée de la gueuze».
Every piece of machinery looks like it’s 100 years old, which I guess makes it even more amazing that the beer is so consistently awesome. This further proves that a fine craftsmen doesn’t need any fancy tools or machinery, it’s the knowledge and experience that matters. It was a cold day in Brussels, but the bar area was nice and warm due to an old wood burning stove, as we drank our samples and added a few Zwanze bottles to top off our afternoon of drinking. We talked beer with our neighbors at other tables and all around enjoyed a great afternoon. I, of course bought a twelve pack of beers to go and a couple of shirts. The service was good and very friendly for the most part. It really felt like a mom and pop operation. The guy at the bar was a little gruff but that was mostly noticeable because everyone else was so friendly.

Had this been a beer rating site, we would have given Cantillon a solid ⁵⁄₅; the brewer’s beer is amazing and will leave any sour beer lover ecstatic. We took a partly self-​guided tour at the brewery, which shows the visitor fun quirks that are required to make sour beer. (Such as cooling the beer in a coolship in order to inoculate it with natural yeast and bacteria.) Afterwards, there’s a free tasting of a selection the brewers beers. Unfortunately, some of the staff members’ snobby attitudes about beer can be kind of a mood-​killer. Overall though, the brewery visit is a fun experience for those interested in beer.

Terrific place to get a beer tour (in English!) and check out how the old sour beers are made. Had a fantastic time here, took plenty of beer home, which the folks kindly packaged very well (survived several plane trips in our luggage).
Only thing I ask, can you hire a scientist or molecular engineer so your beer can defy gravity so I can take more home in my 50lb-​limit suitcase?
Definitely check this out in Brussels. It looks a bit scary from the outside and is in a weird neighborhood, but would definitely go back!

A né pas manquer (et pas seulement parce qu’il y a une bière qui s’appelle Foufoune! Même si moi ça me fait bien marrer! Héhé!)
C’est une visite touristique, mais incontournable pour connaître quelques secrets incroyables sur la fabrication traditionnelle de la Gueuze. Selon la saison on né peut malheureusement pas assister à toutes les étapes mais en tous cas on voit tout le processus et c’est vraiment très bien expliqué, simple et ludique. Les gens qui travaillent ici sont passionnés par leur métier et on sent tout leur amour pour leurs produits!
A la fin, une fois qu’on a bien compris le principe de la fermentation spontanée, on passé à la dégustation de cette bière acide et incomparable. On aime ou on n’aime pas mais une chose est sûre c’est une expérience à né pas rater quand on est amateur de bière et de traditions!
Moi j’aime!

A voir, mais comme on va voir un musée. Le coin «dégustation», à l’issue de la visite n’est pas franchement cosy. Quelques touristes étrangers avalent leur gueuze en fronçant le nez.

Awesome brewery. It’s the last brewery in Brussels. It’s definitely out of the way if the main city but worth a stop. We did the tour and it costs € 7 per person. You even get two samples at the end. The brewery tour is self guided with a pamphlet.
The samples included the gueze which all their beers are based on and one of their lambics. After the tasting you can get a bottle. The prices here are around € 14 which is a deal considering I saw some Cantillon bottles going for € 20 out at a bar.
Overall, it was an excellent brewery and I would definitely recommend a stop by here!

L’institution incontournable à Bruxelles pour les amoureux de bière! Représentant fièrement les lambics (bières vivantes à fermentation spontanée), longtemps seule brasserie bruxelloise encore debout, les propriétaires ont connu des temps difficiles (qu’ils aiment malheureusement trop rappeler). L’endroit semble isolé et calme, mais une fois la porte franchie, on découvre les touristes et les passionnés. La visite est intéressante avec un guide, mais le plus important reste les bouteilles!

They have a self guided tour so they have someone give you a quick overview and history on the place, they hand you a pamphlet then you are free to roam around. The tour comes with 2 sample beers. I had never tried sour beer but I heard this was the place for that. We tried a couple of their beers and it was a good experience. I enjoyed seeing how everything was made. Pretty cool. A must do while in Brussels.

As a lover of Gueuze beer and sours — I was in HEAVEN! My husband and I visited on a Saturday an paid the € 7 admission for the tour. The tour starts with a brief history of the brewery and then you are set off on your own to explore and read through your handbook. I thought the brewery was fantastic — I loved how old everything was and that they haven’t changed ANYTHING. It’s so charming!
After the tour, you are invited to have 2 tastings (price included in your entry fee). They start you with their base lambic — which is their base for all of their beers. It is a little flat, a little sour, and a little sweet — perfect starting point :) The 2^nd taste is up to you, they have about 6 – 8 options for by the glass tasting. My husband had the Faro and I had the high gravity lambic. Both equally impressive. The Faro had a bit more of a syrupy/​sweet taste, but super delicious.
We couldn’t stop there — so we both got another glass. This time we tried their gueuze and their kriek. Possibly two of the best beer’s I’ve ever tasted. The gueuze has a distinct sour/​salty taste which I can’t figure out how they get it so perfect. And the kriek is the perfect cherry beer. I’m not one for super sweet beers, and this kriek has the perfect amount of sweetness balanced with a tart cherry taste.
Again, we couldn’t stop there! We ended up sitting with another 2 couples and we decided to get 2 bottles (750 ml) a 2012 Lou Pepe Framboise and a Vigneronne. Again — both FANTASTIC brews!
Seriously, Cantillon knows how to do beer right. It’s a fantastic visit. I’d fly back to Brussles JUST to visit this place!

Cantillon coolships. YESSSSSS.
If you are a beer enthusiast, I highly recommend a trip to the almighty Cantillon.
7 euros gets you a self-​guided tour and 2 tasters at the end. I went in February and they were only brewing Tuesdays and Thursdays, so we were lucky enough to see them in action during the tour. Cantillon hasn’t budged from their traditional spontaneous fermentation brewing process and it was really cool to see their original equipment and the barrel room! I love seeing barrel rooms and Cantillon’s barrels are a lovely sight (;
If you’re lucky enough, you’ll see their brewmaster at the bar. My roommate and I tried the Lambic, Gueuze, Kriek, and Rose de Gambrinus – all delightful! The tasting room is also very unassuming, cozy, and a perfect place to sit and write in your journal.
Bottles here are as cheap as it gets! Go go go.

The self guided tour was a cool take after so many guided ones in the states, but the beer afterwards was the kicker. Great ambiance and great tastings.

Overrated and rude. Everything was sold out. Spend your time at just about any other lambic or gueze brewery in Belgium, if you’re a real beer taster.

Cantillon, for better or worse, transformed in the consumer’s mind from an obscure maker of bizarre sour beers from as recently as the mid to 2000s… to essentially the Rolls Royce of world breweries. The hype surrounding this brewery has maintained a steady maximum for many years imbuing its products with a mythical level of quality and desirability.
The real Cantillon brewhouse is an actual museum and historic place. They brew on seemingly ancient equipment that is foreign to just about any modern day beer lover. Similarly, the flavors of their beers will be shocking to all those unfamiliar with the lambic beer style, for which Cantillon and its rival Drie Fonteinen are considered the undisputed masters. Hot wort (or unfermented barley tea) is pumped into open copper tubs in the attic of the brewhouse where it is inoculated with ambient yeast and bacteria, the majority of which reside in the brewery’s old wooden rafters and wooden barrels.
The inoculated wort is then left to ferment in oak barrels for many years, where wild yeast does it excessively slow magic to produce a sour concoction that tastes like a funky grapefruit lemonade.
Visiting the brewery not only rewards you with its stunning ambiance and possible interaction with its head, Jean Van Roy. it also gives you access to some of the most coveted lambics in the world in bottles and on tap. Cantillon has gotten smarter of the years, and now instead of its rare releases going straight to the auction market, they are held by the brewery so that more people can enjoy them as prices a fraction of what they would garner in an auction.
In a way, Cantillon’s open brewhouse is a public service to all mega beer geeks. There is more reason now than ever to make the hajj to this mecca of sour beer.

Love this brewery. Could drink their Gueuze all day, everyday. You can buy six pack of 75cl bottles for € 28.80, which is only € 4.80 a bottle. (Significantly cheaper than what stores around Bruxelles sell it for.)
The tour is cool to see all the original equipment they still use to brew and you get two samples at the end. Highly recommend visiting.

You think you know a bit about beer, and then you come here and realize you know absolutely nothing at all. :-) It’s all about the spontaneous fermentation process!

Visiting Cantillon was my favorite experience while passing through Brussels. It’s one of the few remaining family-​run, traditional lambic breweries and definitely worth visiting whether you’re into beer or not. Better, of course, if you’re into beer, but worth popping in regardless.
The small building houses the entirety of the brewing operation, where the beer is brewed and bottled the same way people made beer prior to pasteurization, meaning the product is subject to nature’s whims and is only brewed seasonly. The beer picks up wonderful, unique flavors through the process of spontaneous fermentation and was a joy to experience.
The self guided tour is easy and quick — you can get through the whole facility in 20 minutes. After the tour, and most importantly, you can sit around and taste test to your heart’s content. One sample is provided with the tour fee but you can buy more beer after that.
It took us about 30 minutes to walk there from the city center. If you’re not into walking you can grab a cab.

Une des dernières brasseries de Bruxelles encore artisanale.
J’ai eu l’occasion de participer au brassin public début septembre, et signe d’étang, nous étions plus d’une trentaine à l’ouverture à. 6h30 du matin! Cet évènement se déroule une fois par an seulement, et est noir de monde.
Il faut aimer la bière un peu acide, car la bière est naturelle est sans sucres ajoutés ni goûts artificiels. J’ai eu l’occasion de déguster la 50° nord, qui avait fermenté dans des fûts. à cognac! Un délice, même si c’était fort (de goût, pas d’alcool (7° seulement)).
Le personnel est on-​né-​peut-​plus brusseleer, et n’hésite pas à vous faire goûter si vous vous tâtez pour acheter de la bière.
La visite aussi est très intéressante, surtout les jours de brassage: n’y a t-​il de plus belle vue que de voir ces centaines de litres de bière fumante remonter par les rouages historiques et se déverser dans la piscine en cuivre du grenier?
Je suis absolument fan, en plus que cela touché à mes racines de bruxelloise. Pour les amateurs de bière et épicuriens. Une entreprise familiale qui a failli fermer en 1970, et qui, pour notre grand bonheur à tous, fleurit on né peut plus actuellement. A découvrir absolument!
Cantillon, parce que c’est bon ! (leur devise)

Going on the self-​guided tours at this brewery was one of the main highlights of my trip to Brussels. I had been anticipating it, but to actually go completely beat my expectations.
To start off, the tour is 7 €, which gets you a very informative pamphlet and beer samples when you get to the end (which I’ll describe later). You’re given a general talk on beer and basically let to walk around their working brewery with nothing more than advice to not touch anything. Sounds good to me.
Each part of the tour is explained in the booklet. You do have to watch out for people actually getting work done, but that’s a bonus to me. Nothing makes a brewery tour feel less sad than seeing empty equipment or realising the tour is mostly merchandise Each room is just packed with bottles, wood casks and all of the ingredients. In all, it made me feel overwhelmed by the history and quality of it all.
And now for the samples. The first sample is a fresh lambic out of the cask after one year. It’s basically flat and they refer to it more as a grain wine. After that you get a chance to try one of their other beers further along in the process. This is where I’m going to agree with other reviewers: you need to already like Belgian sour beers to really like the beer. The first time I had it, I wasn’t very pleased but it’s something I started to crave (which is why I went on this tour). I ended up with 4 75cl bottles before I left (at reasonable prices).
Everyone working there was extremely nice and now I want to go back to Brussels just to take some friends on this tour.

Un lieu a visiter d’urgences pour tout amateur de bieres avise! Cantillon c’est la biere comment en on fait plus ou presque. Un adresse incontournable du patrimoine bruxello-​belge. La gueuze, la lambic, la kriek! Tout artisanal, tout naturel! Parfaites pour eviter les lendemains difficiles. L’acidite est la et c’est pour ca qu’on les aime. Les bieres d’autrefois ont la cote. Les Americains payent chers pour une bouteille de Cantillin alors que pour les bruxellois, elle est a portee de metro. Courez y, les visites sont passionantes et la degustation inoubliable!

Pas mal. La visite était intéressante, mais l’endroit pour prendre un verre était plutôt moche. Comme je né suis pas un fan de Lambic, Gueuze et Kriek et que la Brasserie se trouve dans un quartier quelconque, je suggère de faire le détour seulement si vous êtes vraiment un passionné de bières et que vous voulez vous initier aux bières spontanées.

Old lambic brewery still functional within Brussels! If you love beer and you home brew, this tour is for you.
We randomly stumbled into here last year looking for food (we had Unilocaled for food after wandering and taking pictures). How awesome to find this brewery! For 7 €, you get a brief history, self guided tour with pamphlet, and 2 samples.
They brew lambics here — no sugars added. Everything is natural
We went again this summer with more friends. Did the tour again and saw the assembly line moving for bottling the bottles. Also saw the gigantic barrels getting cleaned with metal chains
You can also buy shirts, posters, and beers to go as well.

This is none other than *the* world’s temple to sour beer. Beer geeks the world over are aware of Cantillon, but this brewery occupies a special place in the hearts of those who favor the sour funk of authentic Belgian lambics.
If pressed, I would tell you that Cantillon is my favorite brewery in all the world. As we navigated Brussels’ public transit to get here, I must have been more excitedly nervous than a kid on Christmas morning. It’s funny, I always had the idea that this brewery would be located in a more bucolic, pastoral setting. Nothing could be further from the truth — this place is smack in the middle of bustling, incredibly non-​pastoral Brussels, near the train station.
A little note before I continue — I would say that this brewery is not for the uninitiated. Unless you either know you love seriously sour, funky beer, or you have an adventurous palate, find another brewery to visit. This shouldn’t be too difficult, as you’re in Belgium, after all. Otherwise, you run a high risk of thinking the beer sucks, and doing something ridiculously absurd like coming back on Unilocal and writing a 1 or 2 star review. Don’t do it. If you’re not ready, you’re not ready.
Guided tours are available, but I think the self-​guided tour is perfect. You wander around the brewery with a brochure correlated with numbers assigned to various rooms, pieces of equipment, etc. I’ve been on a fair number of brewery tours, and they are all pretty similar. Here’s our stainless steel tanks, blah, blah, blah. Not so at Cantillon, a place that features a giant wooden «coolship» in the attic, wooden vats, and cobwebs and spiders. Yes, cobwebs and spiders — they don’t dare mess with the entrenched microflora and microfauna, for fear of disrupting the environment that makes these spontaneously fermented beers so unique. There are very few concessions to modernity in here — lambics have been brewed this way for hundreds of years.
While the tour was self guided as I mentioned above, I did get to talk with one of the employees before and after the tour, and had a blast chatting with this guy. Never in my life have I experienced such light-​hearted, down-​to-​earth snobbiness. Yes, they do think very highly of themselves here, but 1) they deserve to and 2) they maintain quite the sense of humor and perspective. They think it’s silly the way American beer fanatics fawn over their «rare» beer and treat it like it’s gold. To them, it’s just beer. Mind you, they are extremely proud of their beer, but it’s still just beer, meant to be shared with good company, not hoarded. I try to remember that.
In that spirit, we come to the tasting room, (obviously) the best part of the whole experience. Here can be had almost all of the beers sour fanatics salivate over, in a relaxed setting — no huge line or jostling crowd. Believe it or not, the prices are reasonable, too — if I recall correctly, I spent little more than 20 bucks per (after conversion from Euros) on bottles that would run anywhere from 60 to 100 USD in the very few U.S. beer bars that carry such bottles.
In the seating area, we met a small group of other American beer geeks, from Atlanta, and Asheville — we joined forces, bought bottles, and had an impromptu bottle share. What a day. This made us 10 minutes late for our lunch reservation at an area restaurant, where we were rudely turned away… but drinking Cantillon beers at the source was worth it. I would say that this is a once-​in-​a-​lifetime experience, but if I did, I’d kind of be admitting that I’m probably not coming back… which would be sad. I do hope to come back someday.

That’s how we roll in Brussels.
Gueuze and Lambic as breakfast at Brasserie Cantillon.
I did enjoy the Self Guided Tour (7 EUR) as I wander around in the dim and dark environment and inhaling the smell of sweetness/​fruitness in the air. Just followed the number…
Though the brewing process is interesting, I am definitely more interested in the finished products.
There is a tasting bar with samples starting from 2 EUR if I ever coming back to visit. Souvenirs and keepsakes on sale. Thanks for the Wine/​Beer glass (4 EUR), Unilocal Friend.

Tout vrais amateurs de bières qui se respectent doit au moins venir une fois visiter cette fameuse Brasserie Cantillon ! Chargé d’histoire, cette brasserie artisanale produits de la Gueuze et du Lambic (sans sucre)…votre première gorgée risqué donc de vous surprendre, mais les suivantes passent beaucoup plus facilement.
Cette entreprise familiale survie grâce aux exportations (le goût des bières acides dépassent clairement nos frontières) mais aussi grâce aux visites qui y sont organisées en petits groupes… un guide vous expliquera comment la bière est fabriqué, de A, jusque Z, avec, évidemment, une dégustation à la clé ;)

Cantillon es una fábrica de cerveza tradicional que actualmente se encuentra en funcionamiento. En ella producen de manera natural las cervezas típicas de la zona de Bruselas, es decir las tipo Lambic (Geuze y Kriek).
La visita comienza por una pequeña introducción que realiza un empleado de la cervecería, para después continuar de manera libre por la las instalaciones, guiados mediante un panfleto que te entregan en la entrada (disponible en español). La visita libre tiene la ventaja de que puedes sacar todas las fotos que quieras y recrearte sin prisas. Al ser una pequeña cervecería tradicional te puedes olvidar de los grandes tanques de acero inoxidable y las modernas fábricas que hayas podido ver, porque aquí se aprecia que todo es muy artesanal y con mucho encanto.
Tras el recorrido tienes una degustación de 2 tipos de cerveza en el bar. Hay que decir que al ser cerveza cuya fermentación consume todos los azúcares, el sabor es muy amargo, con lo que si sois de bebidas más dulces seguramente no os gustarán. Además no contiene gas, por lo que el gusto es más parecido al de una sidra natural que al de las cervezas a las que estamos más acostumbrados.
Y si te han gustado sus productos, tienen a la venta sus cervezas y todo tipo de recuerdos, como por ejemplo camisetas.

Anyone who is visiting Brasserie Cantillion is already likely to know at least part of their extensive history of brewing traditional lambics & gueuzes, and already knows a trip to the brewery is a must. But in case you don’t…
The tour is self-​guided which can be a bit dull, but try to sneak in with one of the scheduled group tours that is led by a brewer, and your experience will be much more enriching.
The brewer will tell you they can’t produce quality beer, as «quality» is a man-​made concept since «quality» signifies that something satisfies a certain standard defined by someone. As no 2 beers are the same at Cantillon, due to using natural processes, it is impossible for it to live up to any degree of excellence… it is only excellent.
Because of this, the brewer will also tell you that their beer is not for everyone; but for a tour that costs 6 € and includes 2 samples given at the end., it is worth finding out for yourself… if you didn’t know already.

Un des must-​do a Bruxelles pour n’importe quel visiteur: une brasserie artisanale qui a conserve son ame depuis plusieurs generations!
Il faut quand-​meme avouer que ce n’est pas donne a tout le monde d’apprecier la vraie Gueuze (sans sucre). Je dois bien admettre que ma première bouteille de Cantillon a valse directement a l’evier, je pensais qu’elle etait mauvaise! Retrospectivement, quel gachis! Depuis, j’y ai pris gout et je suis devenu accro!
Meme si vous n’appreciez pas la biere ou plus particulierement la gueuze, la visite vaut vraiment le detour, né fut ce que pour decouvrir cet outil de production qui né semble pas avoir change depuis des annees…
Si vous avez l’occasion, la quintescence brassicole est un evenement annuel a né pas manquer! Dans une ambiance sympa, vous degustez les differents bieres accompagnee d’une specialite de Bruxelles ou d’ailleurs.

La brasserie Cantillon est la dernière vrai brasserie de bruxelles. Oui, je sais il y a aussi la brasserie de la Senne, jeune brasserie dynamique mais ils font pour leur part des bières plus stéréotypées bien que excellentes.
Non sincerement ce que produit la brasserie Cantillon est exceptionnel. Evidemment il faut avoir un palais formé à ce genre de bière. Ce qui est assez difficile pour nous les plus jeunes. Le kriek est acide et réalisée à partir d’un vrai Lambic sec et acide. Du coup evidemment quand on est habitué à la Kriek de chez Imbev on est un peu surpris. Au delà de ces gouts atypiques, je disais que c’etait la dernière bière vraiment bruxelloise car ce sont également les derniers à brasser par mise en contact avec la bactérie fermentante à l’air libre. C’est ce qu’on appelle la fermentation spontannée.
Vraiment si vous n’avez jamais visité une brasserie, je vous conseille de commencer par celle ci et d’essayer de faire cette visite lors de leur journée porte ouverte (brassin public). Ca vaut vraiement le détours…
à bon entendeur, santé

«Le temps né respecte pas ce qui se fait sans lui» … le ton est donné !
La première impression: qu’est ce que ça sent bon ! Mais bon ! Et pas la vieille bière du lendemain ! C’est parfumé sans être sucré.
Moi je cuisine à la Cantillon (sur demande, si vous voulez)… On en trouvait avant dans une grande chaîné de supermarchés (celles qui arborent un lion noir) mais elles ont supprimé ce produit. Qu’à cela né tienne, un très bon produit comme celui-​là s’exporte très facilement. Cantillon né l’a pas senti passer !
La quantité de bière est limitée et certaines bières (à la fleur de sureau ou à la rhubarbe) voient le jour d’une façon confidentielle. Mais les afficionados de la Cantillon sont légion, car il né s’agit ni plus ni moins d’une véritable valeur nationale, cette Cantillon. Tout à l’heure, Sophie m’a fait goûter la nouvelle Kriek: rien à voir avec les Kriek sucrées qu’on sert dans les cafés. Non, si vous n’avez pas été à la Brasserie Cantillon, vous n’avez jamais gouté ni de Gueuze, ni de Kriek de votre vie.
Fournisseurs … de mon palais !

Malheureusement je n’y suis pas encore allée, c’était un jour où je bossais, mais j’ai envoyé ma famille visiter cette brasserie sur les conseil d’un ami bruxellois.
Ils en sont revenus enchantés ! Mon père et mon frère aiment vraiment la bière et n’avais encore jamais visiter de brasserie, ça a été une première de qualité selon eux !
Ils ont aimé les aspects bière artisanale, bière bio et visite de l’intégralité de la brasserie avec dégustation à la clé.
Ils sont revenus avec jolis coffrets de quelques bières et le sourire aux lèvres ! C’est décidé, j’y vais dès que possible !
Note: ils ont beaucoup aimé les toiles d’araignées partout, l’explication est que puisqu’ils fabriquent ici une bière artisanale bio, ils n’utilisent pas de produits, et laissent la nature comme elle est !

J’ai eu l’occasion de visiter la Brasserie Cantillon pour un article. L’endroit sent délicieusement bon les vapeurs des céréales qu’ont fait chauffer. Ce né sont pas des senteurs de bière, mais plutôt des effluves fleuries et sucrées qui s’échappent des brassins.
Cantillon est une entreprise artisanale et familiale. Le frère aux cuves, la sœur à la gestion et les enfants qui reprendront le flambeaux. Une poignée de jeunes apprentis viennent compléter le tableaux.
Ainsi il y flotte une atmosphère calme et chaleureuse. Rien à voir avec une brasserie-​usine comme Jupiler.
Il est possible de la visiter, je vous invite à le faire.
Ici la préparation d’une bière lambic prend en moyenne 3 ans.
3 ans de patience, de brassage avec amour, de fermentation naturelle, pour une bière 100% bio. Cette fabrication à l’ancienne explique le goût et l’aspect particulier des bières Cantillon. Ce sont des bières non moussantes et pour certaines presque plates. Du côté des lambics aux fruits, comme la Framboise ou la Kriek, elles ont un goût acidulé qui n’a rien à voir avec les bières fruités du commerce.
Du coup certains n’aiment pas les bières Cantillon. Et pourtant, il y a le choix: de la Geuze au Grand Cru Bruocsella, en passant par les intrigantes Iris ou Fou’Foune ! De quoi ravir les palais de connaisseurs.