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_coolship.jpg

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.

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