A Day in the Life at Cantillon (Issue 19)
Story by:
Nicolas Landemard
Photographer Nicolas Landemard created this photo essay during his recent visit to one of the hallowed halls of Belgian brewing, which is located in a small industrial park in Brussels. Brewery owner Jean-Pierre Van Roy has recently announced Cantillon will add an additional barrel aging facility near the brewery to help satisfy the increasing demand from the U.S. market for Belgian sours.
Brew day begins at Brasserie Cantillon, which has been making lambic, gueze, faro, and kriek since 1900.
Spent grain lies in the mash tun after 1,000 liters of wort have been pumped to the boilers before making its way to the coolship in the attic.
In the “after mash,” two tons of spent grains are shoveled out.
Fourth-generation owner van Roy keeps an eye on the boiling and a brewing process which has scarcely changed since its inception.
The boiled wort arrives at the coolship in the attic, where it receives the ambient “wild” yeast through louvers in the roof that help bring Cantillon its unique and delicious flavor.
Finesse isn’t just limited to brewing – the small facility uses chains to hoist barrels between levels.
A tour guide leads us through a tightly packed space used for cellaring and storage.
…before sniffing out the way to the tasting room.
A host pours a taste of a Brasserie Cantillon creation for guests. If you’re lucky, you may catch them opening up a decades-old cellared bottle.
Despite its small size, Brasserie Cantillon beers can be found all over Europe, as well as select places in North and South America, Asia and Australia.
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