Dear Friends,The Van Roys (including Jean's father, Jean-Pierre) have been fierce protectors of lambic's heritage, and have a small museum in their current brewery. (And in fact, their current, ancient brewery is a museum itself, of sorts.) That they managed to find a building that once housed a blendery must by a huge source of satisfaction. Cantillon has all but disappeared from American shelves, so with luck, maybe we'll see a bit more in a few years.
Great news, Cantillon is expanding.
mbic blender, Brasserie Limbourg. The new space is big enough to dubbel the Cantillon's production.
Because we can't disturb the balance between new and old Lambic in our blend, we will increase the production each year to finally dubbel it in the four next year. The wort, brewed at the Cantillon's brewery, will be transfered the day after the coolling and will matured for years in the new location. As you know, we need at least two or three years to produce a beer. In this way to work, the next production increasing will take place during the season 2016-2017.
The building will be at our disposal next October, more news will follow.
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