Rue Gheude 56
Tel. + 32 2 521 49 28
The inscription on a barrel lid says “le temps ne respecte pas ce qui se fait sans lui”. And it is true in the wine and also in the beer!
The Cantillon brewery is hundred-year old family business producing 1000 hectoliters of lambic beer every year using still-functioning 19th-century equipment. Their lambics are spontaneous fermentation beers, meaning they´re made with only the wild yeast found in the air that flows through the brewery. Belgian gueuze beers are made with two and three-year old lambics.
I couldn’t go to Brussels’ beer museum, but I think I learned more in Cantillon, because it is a live museum. Their kriek beers are made by adding, 150 kg of regional fruit such as sour cherries or grapes to 500 liters of two-year old lambic and left to macerate for three months. My favorite is Kriek 100% Lambic to be served at 12ºC-15ºC degrees with a 5% vol., because his rose colour, his acidity and the carbonic made as the journalist Joe Ray called “the aperol of the spring”.