BIERE

Brewed and Bottled By Boon.

"Breaking the mold among existing beer styles, Lindemans developed the botanical lambics, a collection of old gueuzes with a twist. Third in this series, GingerGueuze is based on a blend of 12mth old lambic with 2-3yr old lambic, fermented in oak with fresh ginger. Bottle conditioned, GingerGueuze has a golden colour, and combines the sourness of lambic with the subtle flavours of fresh ginger. Ideal as an apertif, it is also perfect for food pairing."

"VAT 110 is characterized by its richness in aromas originating from the brett yeasts present in the foeder. It is a slightly dry, yet full-bodied traditional Oude Geuze with hints of vanilla and dried fruit. Brewed on 16/4/2014, bottled on 15/12/2016"

Blond beer with fig juice

Blond beer with fig juice

Belgian dark ale aged in Whiskey barrels between 6 and 8 months.

Belgian dark ale aged in Peated Whiskey barrels between 6 and 8 months.

3rd Batch of Fantôme de Tous les D'iâpes. Fantome made specially to celebrate the qualification of the Belgian football team to the World Cup 2018 (in Russia). BB on bottle is end 2020.

Blond beer aged in oak barrels with Raspberries from a neighboring farm. Spontaneous fermentation happened at the the brewery's farm near Tildonk.

Dark sour ale brewed with cocoa beans and fresh raspberries. best before 11/2023

American IPA

"The highly subtle, elegant and gentle flavour of Traditional Oude Geuze, VAT 91, is due to foeder no. 91, which used to serve as a calvados cask in Normandy. Now this foeder produces an excellent, gentle Lambic, which is just perfect for Traditional Oude Geuze. VAT 91 is soft, full bodied, complex and well balanced. The unique oval shape of foeder no. 91 provides optimal use of warehouse space."

"This is a wine-like Oude Geuze with a clear “aged beer” character. Firmly robust with unmistakable, although not overwhelming volatile sours. Brewed on 15/2/2015, bottled on 20/12/2016"

Bersalis Tripel aged for at least 12 months in oak barrels that used to age lambic. This ageing process provokes a second fermentation of the beer (this time spontaneous). BBD is 30/10/2020

"4 months bottle refermented with 100% Brussels Brettanomyces yeast.
Amber colored with copper reflections, very fruity (pineapple and red fruits), sustained by hop flavors and complex notes of old leather. In spite of its 6,5%, its dry and bitter finish makes it a surprising thirst-quencher."

Smoked stout with vanilla from Madagascar.

Cider made from organic apples.

"Ciidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork")." Made with organic apples.

Cider made with Méthode Champennoise.

Cider aged in Calvados barrels.

Blend of 70% sour ale (vieille provision) with lambic (from Girardin).