Cantillon Public Brewing Day
Crushing the grain which is stored on the top floor. Cantillon uses a receipe of 65% malted barley obtained from local Belgium from Mouterij Dingemans (1875) of Stabroek, near Antwerp, and 35% unmalted (raw) wheat. Once weighed the grain is feed through a trapdoor onto a wooden conveyer leading to the grain crusher on the floor below.
Mouterij Dingemans - only independent, family owned traditional malthouse left in Belgium!
Jean Van Roy is the head brewer and current owner of Brasserie Cantillon in Brussels, Belgium:
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Family historyJean is the fourth generation of brewers at Cantillon, a family-owned business that dates back to 1900. He worked with his grandfathers, Marcel Cantillon and Pierre Van Roy, as a child, and now works with his parents, sisters, and son, Florian.