Jean Van Roy, a fourth-generation brewer at the historic Cantillon brewery in Brussels, shares insights on the evolution of lambic brewing. He reflects on keeping tradition alive while adapting to modern tastes. Jean reveals how the brewery has embraced innovative techniques like the turbid mash process and natural cool ship inoculation. He discusses the importance of family legacy, blending craftsmanship, and sustainable practices, all while navigating the challenges posed by changing consumer preferences and climate change.

Join Jean Van Roy, a seasoned brewer and blender at Brasserie Cantillon, as he dives into the world of Lambic beer from Brussels. He shares the brewery's shift to organic ingredients and the profound impact of climate change on brewing. Discover how local brews connect football fans and family traditions, and learn about innovations in Lambic production, including hermetic barrels. Jean also addresses the complexities of beer trading and the necessity for smaller breweries to collaborate while preserving their rich brewing heritage.

Phillip Lamb chats with Jean van Roy, the owner and brewmaster of the legendary Cantillon Brewery in Brussels, famed for its traditional lambic beers. They dive into the artistry of lambic brewing, discussing the unique fermentation processes and the charm of using second-hand barrels. Jean shares insights on the rising popularity of sour beers in North America and how traditional recipes hold their ground against modern trends. The conversation also playfully explores using lambics in cooking, encouraging culinary experimentation.