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[[Image:Cantillon.png|thumb|200px|right|Cantillon]]

Cantillon Brewery (Brasserie-Brouwerij Cantillon) is a small Belgian traditional family brewery based in Anderlecht, Brussels and founded in 1900, notable for its lambic beers.

* raw wheat 35%

* malted barley 65%

* dried hops (three years old) : 5 grams per liter of beer

* brewing (from 45°c up to 72°c)

* collecting the wort by filtering

* transformation of all the sugars within three years

Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and as a result does not saturate the beer.

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.

Final blend of 1, 2, and 3 year old lambic in order to make a gueuze is no more than 3.5 plato or 1.014 sg.

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[[Image:CANTILLON-Classic-Gueuze.jpeg|thumb|200px|right|Cantillon Classic Gueuze]]

===Blending Ratio===

The Cantillon Classic Gueuze standard ratio is 17% / 33% / 50% of 3yr / 2yr / 1yr lambic.

In the 18th century, a Benedictine monk, dom Pérignon, discovers the champagne method by blending different non sparkling white wines. One century later, a Brabant brewer blends different lambics and brings about a spontaneous fermentation in the bottle. The Gueuze was born.

[[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 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.

Straight unblended 3 year old lambic.

* Kriek - cherry lambic

* Rosé de Gambrinus - raspberry lambic

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Iris is a completely unique beer from anything else Cantillon does. Although it is a spontaneous fermentation beer, the Iris is very different from the [[Lambic]].

As with Cantillon Lambic, the Original Gravity is estimated to be between ~1.045 and ~1.050. This would be consistent with other 5% abv Cantillon beer.

* 100% pale malt

* 50% fresh hops

* 50% aged hops

Iris is different than [[Lambic]]. It is only made with malt of the pale ale type (giving a more amber color to the beer) conserves the typical flavor of the spontaneous fermentation, the complex aromas and the vinous taste. The hopping is different too. Lambic is made with 100% dried hops, for the Iris they use 50% of dried hops and 50% of fresh hops. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualities.

Iris is brewed only once every season and all the beers come from the same brewing. This is why the beer is dated. The second fermentation at bottling is obtained by adding fresh wort.