AI-made picture of the dish, not a house photo
What we'd book for
Our dish — the plate we'd order here firstGueuze
- TechniqueFerment
- MenuSet menu
Gueuze, lambics of different ages from oak casks, tasted barrel by barrel, blended and left a year in the cellar to ferment again in the bottle. The visit ends with lambic, gueuze and a fruit beer side by side, and the gueuze is the glass that explains Brussels.
Also on our table
- We'd take the self-guided visit and let the three samples
- Show how one becomes the other
Cantillon
Belgian · lambic brewery · gueuze · Anderlecht (Cureghem), Brussels
Rue Gheude 56, 1070 Anderlecht
Brussels' last lambic brewery, the wild-fermented beer of the city, still run by the Cantillon–Van Roy family in Anderlecht. The working brewery is the Brussels Gueuze Museum too, so you drink where it's made.
The proof, in the house's own words
Why the gueuze
Craft
The brewer tastes about ten lambics from different barrels and blends only five or six.
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