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| The front of the Cantillon Brewery. (102kb) |
The mash tun, where the crushed malted
barley is steeped in water to extract the sugars. (156kb) |
A brewery worker shoveling out spent
barley. (225kb) |
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| The brew kettle, where the barley sugar
water is boiled to reduce some of the water, and to extract flavors from
the hops. (139kb) |
Looking inside the kettle. (135kb) |
Going upstairs, we find the barley stored
on the top floor, under the eaves of the roof. (143kb) |
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| Here we see an open top fermentation
vessel. Here you can see the open shutters on the far side, which
allows the natural airborne yeast to ferment the beer. (146kb) |
Another shot of the open fermenter and
open shutters beyond. (132kb) |
Some of the barrels in the storage room. (164kb) |
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| More barrels, stacked and aging until the
beer mellows to the right flavor. (134kb) |
Another shot showing the natural
(unclean) state of the brewery (146kb) |
Here you can reallly see the spider webs
around the barrels. They don't kill spiders in the brewery because
spiders take care of flies and other flying bugs that could spoil the
beer. (147kb) |
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| Another shot of more of the barrel
warehouse. (262kb) |
(128kb) |
Stacks of beer, in the bottles, waiting
to be labeled and put into cases. The brewery only labels and boxes
what is needed for the next day. (210kb) |
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| The little cantina in the brewery, where
you can have a drink of their fine beer. (91kb) |
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