Nicolas Landemard's picture

A Day in the Life at Cantillon (Issue 19)

Twice a year, Cantillon opens its doors to guests during the brewery’s daily operations.

 

cantillon_spent_grain.jpg

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.

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