“Grand Cru”

Straight, Un-blended Lambic
This is the only straight lambic available in Canada. It is lambic in it's pure, unadulterated form; unblended and uncarbonated. As you may know, blended lambic comes to be called gueuze, this is done because of the nature of lambic's creation - that it is fermented without much control, spontaneously - thus blending helps to create a rather consistent product over the years. On the flip side, the bottling of a straight lambic is a celebration of a specific barrel of beer as chosen by brewer Jean Van Roy himself. It is for this reason that this lambic holds a special place in our hearts. This, more than any other beer on this list can, and should, be aged for as long as you can stand it. (Seriously. Like 20 years).

“Kriek”

Kriek (Cherry) Lambic
As far as the Belgians are concerned Cherries are destined to be in beer. It’s a combination that has been extremely popular for at least two centuries and Cantillon has been making Kriek since the beginning of the 20th Century.

The Kriek is made with young lambic that is about 1 and a half years old. Every summer, about 4,000 kgs of cherries are purchased at auction in the Flemish town of Sint-Truiden. These enter the barrels and lambic is racked on top. It is bottled in October, and given a few months to condition before it leaves the brewery.

This is a very refreshing beer, that finishes much drier than most Krieks. This makes it a great accompaniment to meat (especially game) and fattier foods like bacon and sausage. It is also terrific with flavourful brown bread, and soft white cheese.

“Rose De Gambrinus”

Framboise (Raspberry) Lambic
It is difficult to know when Frambroise lambics started to become popular and common in pubs and cafes, but records indicate Cantillon had inventory as early as 1909-1910. Sometime before World War II, the production of the beer had stopped at Cantillon, and it wasn't until 1973, when it began again. The production of raspberry beers started again 40 years later. In the 80's, "Raspberry-Lambic" was already synonymous with a sweet, artificially flavoured beer. This is why Cantillon decided to distinguish their beer from the other raspberry beers, and call it a rosé, dedicated not to Bacchus (wine) but to Gambrinus (beer). The process used to make this beer is identical to the one to make Kriek. When young, the Rosé de Gambrinus will still present its full fruity taste. Later on, the lambic taste will become dominant at the expense of the fruit taste.

We like to drink it fresh, but it can be aged for years.

The Rosé de Gambrinus is available in 37,5 cl (1/2) and 75 cl (1/1) bottles.

“Cantillon Gueuze”

Traditional Gueuze (Blended Lambic)
Gueuze accounts for 50% of Cantillon’s annual production; it’s the workhorse of the brewery. 100% Organic, Cantillon Gueuze is made with wheat, barley, aged hops, and is spontaneously fermented by wild yeast from the surrounding area. It is this fermentation by wild yeast and bacteria such as Brettanomyces, Lactobacillus, and Pediococcus, that gives the beer its depth and playful acidity. By the way, the same yeasts are the very last thing most non-lambic brewers want in their beer, as it will sour and ruin it.

Cantillon blends one, two and three year old lambics into this Gueuze. Every bottling is different, due to the natural process upon which the brewer depends. The corks are all stamped with the year it was bottled; a 2009 then, contains beer which was first brewed in 2006.