Brasserie Cantillon

The living museum. In the 1960s and 70s, as tastes shifted to artificially sweetened beers, traditional lambic nearly went extinct. Cantillon refused to compromise its tart, spontaneously fermented profiles — and to survive financially, opened its doors as a working public museum in 1978, educating visitors and sparking the global sour-beer revival.

The founding thesisFounded by Paul Cantillon in the Cureghem quarter of Brussels; it remains the last traditional lambic brewery still operating inside the city.

1. 1900
   Founded

   Paul Cantillon establishes the brewery in Anderlecht/Cureghem, Brussels.

2. 1978
   Becomes a museum

   Opens as the Brussels Museum of the Gueuze to survive the collapse of traditional lambic demand.

3. Ongoing
   Brassin Public

   Two days a year the public can watch the natural, spontaneous fermentation brew in action.