Please only purchase this if you've left beers for us to pack at our shop. Please purchase one of these per bottle you want us to package and ship to you.

Dry Cider matured in French oak cognac casks.

Brewed & Bottled by Brouwerij Boon.

Dark Sour Ale aged in oak barrels.

Blond beer with fig juice

Lambic aged withstrawberries.

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Specia/Stronger version of La Moneuse brewed for the 30th Anniversary of the brewery.

"The Framboise Boon is a spontaneous fermentation beer with young Lambic from Lembeek, matured in oak barrels, with ripe raspberries and a small amount of cherries. The delicate taste of Lambic, combined with the velvety taste of raspberry make Framboise Boon a very pleasant aperitif-rosé beer. The brewery guarantees quality by the use of 300g of raspberry per liter of beer."

"Locuste is the barrel aged version of our sour gruit : Criquet. It stayed for several month in white wine barrels which, with the conjugated efforts of the wild yeast we added, mellowed the base beer and gave it more complexity"

"Micro blend of wild beers (on native elderberry yeast, apples, natural wine lees, etc.) all aged in demijohns in our cellar!"

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Vintage hand crafted strong dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

Organic Oude Gueuze

Gueuze made with a blend of easy-drinking lambics

"Our Barrel aged sour gruit has been enhanced with a generous dose of cucumber!"

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Cider made from organic apples.

"Biere de Table is one of the first non-fruit releases in the #Wild series. Brewed in collaboration with the Little Earth Project in November 2019. Our partner is a brewery located in Suffolk, famous for its historic and wild beers that are fermented with local wild yeast and bacteria. We couldn't miss this opportunity and decided that this beer would be co-fermented with our own wild yeast blend and Little Earth home strain, harvested from apple skins from their own farm in Sudbury, UK. We chose only the best barrels from this small vat, and then mixed them with 10 percent aged Saison fermented with brewing and wild strains." BB 06/2021