It is not easy to find the words to describe the Brasserie Cantillon. Let's start by defining it as a starting point, indeed a point of rebirth, as a cornerstone of beer culture, as a place to visit at least ten times in a lifetime, as a museum - it truly is -, as a place where passion and generations of the same family have allowed the survival and rebirth of Lambic and Gueuze. A necessary preamble, which already says practically everything.
If after the strong crisis of spontaneously fermented beers in Pajottenland after the war, which in the 1980s led to the almost total disappearance of these products and their tradition, a rediscovery of Lambic has slowly begun, we owe it largely to the Van Roy family, still today at the helm of Cantillon. In Italy especially, but also in the world, we also owe it to Lorenzo Dabove (Kuaska) who was among the first to fall in love with it and to support Jean Pierre Van Roy and family in its promotion.
The first taste of any Cantillon label may seem off-putting, but as the famous saying inside the brewery goes, "Time does not respect what is done without it," so let a few months pass between tastings and you will see that, after a while, you won't be able to do without it. tempo non rispetta ciò che si fa senza di lui", quindi lascia passare qualche mese fra un assaggio e l'altro e vedrai che, dopo un po', non potrai più farne a meno.