Traditional Belgian brewing methods threatened by climate change

Cooling ship at Brasserie Cantillon // Photo courtesy of Brasserie Cantillon Facebook page

Cooling ship at Brasserie Cantillon // Photo courtesy of Brasserie Cantillon Facebook page

Cantillon, one of Belgian’s breweries using traditional open-fermentation methods, is being affected by an abnormally warm autumn, according to a report in The Guardian.

“We had to pour away three brews for today, Thursday and next Monday because the nighttime temperatures are currently at between 10 and 15 C (50 -59 F), which is far too warm,” boss Jean Van Roy told Agence France-Presse.

Van Roy believes this is not an isolated weather incident, but rather a shift in climate that will affect his brewery in the future. “Ideally it must cool at between minus 3C and 8C. But climate change has been notable in the last 20 years. My grandfather 50 years ago brewed from mid-October until May – but I’ve never done that in my life, and I am in my 15th season.”

Read more about traditional open fermentation and the affects climate change is having on Belgian brewers at theguardian.com.


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