Brouwerij Boon

Why it matters

Frank Boon’s revival of a declining lambic tradition in the 1970s is a substantial part of why the style survived to be internationally admired.

Details

Reference beers

• Boon Oude Geuze7% ABV

  A traditional blended gueuze — bone dry, sharply acidic, funky and enormously carbonated — and one of the most approachable entries to lambic.

• Boon Oude Lambiek6.5% ABV

  Unblended lambic sold as it comes from the barrel — still, sharply acidic and the raw material every gueuze is made from.

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Styles it is associated with

• Lambic — Spontaneously fermented Belgian wheat beer, matured in oak for years — funky, acidic, dry and unlike any other beer.
• Gueuze — A blend of young and old lambic, refermented in bottle — intensely complex, bone dry and Champagne-like in its carbonation.
• Fruit lambic — Lambic refermented on whole fruit — traditionally sour cherry or raspberry — producing a dry, tart, intensely fruity beer.

Traditions

• Belgian spontaneous fermentation — Lambic brewing in the Senne valley: inoculation from ambient air, years in wood, and blending to produce gueuze.