Changes

* cooling down in the cooling tuncoolship, in contact with the open air* natural infection of the wort by wild ferments (bacteria and yeasts)* pumping the wort at a temperature of 18°c into oakwood oak or chestnutwood chestnut [[Barrel|barrels]]

It is estimated that the original gravity of Cantillon Lambic is between ~1.045 and ~1.050. This information is based on known ABV% and final gravity reaching low as ~1.005 in 3 year old lambic. Cantillon reports an OG of 12.5 P (1.050).

| Vigneronne || white italian Muscat grapes ||240 grams per liter = 2 pounds per US gallon||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.

| Blåbær Lambik|| blueberry bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the barrel, 8 weeks - crop dependent

[[Lambic]], which is the base for the making of [[Gueuze]], is a spontaneous fermentation beer. All beers made with Lambic are naturally sour, but some will be more sour, more bitter or "softer" than the others. The Gueuze is the result of a well-considered blending of Lambics of different ages and with different tastes. The Lambic beers from the Cantillon brewery, which are conserved in oakwood oak barrels, are called "young" after one year, but they will reach their full maturity after three years. The young beers contain the sugars which are necessary for the second fermentation in the bottle. The three years old beers will contribute their taste and their flavour. The main task for the brewer, however, is tasting. He will taste about ten Lambics from different barrels in order to select five or six which will be used for the Gueuze 100% Lambic presenting the typical characteristics of the beers from the Cantillon brewery. The bottles are closed with a cork, capped with a crown-cork. They will remain horizontally in a cellar for a year on average, in order to allow the sugars to be converted into carbon dioxide (second fermentation in the bottle). The saturation of the beer is slow and natural. When the Lambic becomes sparkling, it is called Gueuze. At that moment, this crown-jewel of the Cantillon brewery will leave the cellar of the brewery and find its way to the cellars of the lovers of the traditional Gueuze. Every blending will produce a different Gueuze. Since it is a natural process, it is impossible to make a standard beer. This beer is not only unique because of its brewing process, but also because it can be conserved for a long time. When kept in a good cellar, a Cantillon Gueuze will still have an exceptional taste and flavor after 20 years. The Gueuze 100% Lambic Cantillon represents half of the production of the brewery. The Gueuze 100% Lambic is available in 37,5 cl (1/2) or 75 cl (1/1) bottles.

* Vigneronne - white Muscat grape lambic* St Lamvinus - red Merlot grape lambic

* Blåbær Lambik - blueberrybilberry