In 1978 Frank Boon acquired the small “R. De Vits” Lambiek brewery that dates back to 1680. He relocated the entire brewery in 1986 to the center of Lembeek, the former “free city” between the Duchies of Brabant and Hainaut, where no taxes were levied on beer manufacturing. The legal definition of lambic stipulated that it must be 100% spontaneous fermentation, however that was amended in 1993. Boon, together with three other lambic brewers ranging in size from small to large, waged a 10-year battle to gain protection of traditional lambics and in 1997 they succeeded – the European protection of gueuze (lambic) “GTS” was passed, protecting traditional methods of brewing the beer. Under this protection word “oude” meaning, “old style,” is reserved strictly for 100% spontaneous fermented geuze.
BOON joined forces with Jan Toye and his PALM Breweries in 1989 so that he could preserve his brewery and continue the tradition of lambic brewing. Toye, known for his philanthropy and interest in preserving Belgian traditions, took on BOON as a “cultural project” and the brewery has had the freedom to brew its 100% spontaneously fermented lambics ever since.
Raspberry lambic was once a rarity and only produced for a few weeks during the summer. Frank Boon was the first brewer to again prepare a raspberry lambic in the summer of 1976. More than 300 grams per litre of fresh raspberries give Framboise Boon a fresh fruity taste. The young lambic supports the flavour. But this is very much about raspberries, not the lambic. Of course we do not use artificial flavourings, only real raspberries. Boon Framboise has an alcohol volume of 5%. Drink it when it is young.
Oude Geuze Boon is a monument of taste with an alcohol content of 7%. It’s a magnificent blend of 90% mild 18 month-old lambic, 5% strong 3 year-old beer and 5% very young lambic, which provides fermentable sugars and wild yeasts. All our beers are aged in oak casks, mixed in a vessel of 25,000 litres and chilled. Before bottling, we bring the mix to fermentation temperature. The bottles are then placed in an air-conditioned room, which leads to a secondary fermentation in the bottle. This is when the lambic becomes gueuze. After several months of aging in the bottle, the gueuze develops its delicate flavour. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
For this speciality, we use old and young lambic beer that has aged in our oak casks. When the lambic is 6 months old, we add 25% black cherries. This provokes the second fermentation. We then clarify, filter and bottle it. Kriek Boon has an alcohol volume of 4% and is available in kegs of 20 litres, 25 cl bottles with crown cap and bottles of 37.5 cl and 75 cl with cork.
Boon Kriek Mariage Parfait
Kriek Boon Mariage Parfait consists of 1 year-old heavy lambic flavoured with overripe cherries, 400 grams per litre. Longer aging in small oak barrels gives it its special flavour. The lambic is bottled and stored in an air-conditioned room for six months of secondary fermentation. Kriek Mariage Parfait has an alcohol volume of 8%. It keeps for a minimum 20 years, and is ready to drink after about 2 years in the bottle. This is perfection in kriek beers. Try it and admit that it surpasses the best wine