Fou’ Foune is one of the most renowned fruit beers produced by the Brussels-based brewery Brasserie Cantillon. This beer was first created in 1998 when apricot grower François “Foufoune” Daronnat gifted the brewery 300 kilograms of ripe Bergeron apricots.
Since then, around 1,200 kilograms of organic apricots are used each year, macerated in lambic aged between 18 and 20 months. Approximately 300 grams of fruit are added per liter of beer, and the maceration process lasts about two months before bottling.
The beer has a golden-yellow, slightly hazy appearance and a pronounced aroma of ripe apricots with a refreshing sour character. On the palate, it opens with a sharp acidity that gradually softens into a fruity sweetness with notes of peach and candied fruit.
The alcohol content ranges between 5 and 6%, and annual production is limited to about 3,000 liters. Fou’Foune is highly praised for its balance between traditional spontaneous fermentation and refreshing fruit complexity.
Many beer enthusiasts consider it one of the most approachable yet authentic lambics available. Its limited availability and consistent quality make it a true gem in the Cantillon lineup.
Producer
Brasserie Cantillon is a small, family-owned brewery founded in 1900 in Brussels, and today it stands as the only active brewery in the region that still produces lambic using traditional methods. This unique beer undergoes spontaneous fermentation, relying on wild yeasts and bacteria naturally present in the air.
The brewing base consists of two-thirds malted barley and one-third unmalted wheat, and after boiling, the wort is cooled in large, open vessels known as “coolships”. It then matures in oak or chestnut barrels of varying ages before being blended and refermented in the bottle.
Within the brewery is the Brussels Gueuze Museum, opened in 1978, offering visitors insight into the history and fermentation processes of this distinctive style. Cantillon is regarded as one of the most respected and authentic producers of Belgian sour beers, earning recognition among connoisseurs and as a cultural icon of brewing heritage.
Production continues using traditional equipment: centuries-old barrels, wooden kettles, and open fermenters - all preserved in their original, functional form. The brewery’s atmosphere, marked by age and history, evokes a near-museum-like setting that reflects continuity and deep respect for a craft passed down through generations.