date:Sep 27, 2013
attic mounted vats, aged in oak, blended (from different batches and ages), and bottled, and then refermented for a year. Half of the brewery's production is gueuze; once a year a batch of kriek is made.[3] For fruit-flavored beers, empty oak casks are filled with various fruits and macerated for three months to dissolve the fruits; young lambic is added to supply sugar for fermentation. Cantillon is the only remaining brewery within the city of Brussels.