Here, brewmaster Jean Van Roy of Brasserie Cantillon talks about an experiment with a couple of foeders (foudres) that Cantillon started using to age lambic with in 2016, and his opinions about using small barrels of 220 to 600 liters for maturing lambic. Jean also discusses the first time blending lambic on his own, as well as what his father, Jean-Pierre Van Roy, had to say about it. Jean additionally discusses the creation of St. Lamvinus in 1992, and Fou’ Foune in 1990. He also remarks about lambic brewing being closer to wine making than to brewing non-spontaneously fermented beers, and to his connections and many friends in the wine world, especially those in France and Italy. Jean discusses how he gathers inspiration for new beers, and also talks about the creation of Lambic d’ Aunis, which is produced using Pineau d’Aunis wine grapes from the Loire Valley in France. This discussion continues in part 3.
