In 2011, master brewer Jean-Pierre Van Roy became the fourth generation owner of Cantillon. Brasserie Cantillon was founded in 1900 and is the one of the few traditional breweries still operating in the city of Brussels. Cantillon produces Lambics using traditional ingredients and spontaneous fermentation.
Cantillon may be best known for its fruited Lambics. Fou’ Foune Apricot is created with apricots from an orchard in Bordeaux and aged in casks of aged lambic. The result is a wonderful peachy-apricot aroma and taste, combined with the tart, earthy flavor of honest, wild-yeast fermented lambic beer. The “apricot moon” painting for the label was done by Julie Van Roy, daughter of master brewer Jean-Pierre. To create Fruit Lambics, fruit is added to the barrel to enhance the beer with additional flavors and contribute additional fermentable sugar. Most common are Kriek (cherry), Framboise (raspberry), Cassis (Black Currant), Peche (peach) or Apricot.