Lambic matured with black-currant(cassis)

Blend of Krieklambiek from Girardin and a BA sour beer brewed by De Ranke.

BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Blend of different strong sour beers aged in oak barrels.

Lambic (De Troch) matured with Yuzu peels from Wakayama (Japan)

Lambic (De Troch) matured with Yuzu peels from Wakayama (Japan)

Unblended 3 year old Lambic brewed in 2013.

Blond ale matured and soured in oak casks.

A collaboration between Boon and Mikkeller. Blend that consist mostly of 2 year old lambic, aged in foeders previously used for white vermouth, with some 1 year old for refermantation and a touch of 3 year old.

hazy wild ale that was brewed with locally foraged yarrow, mugwort and myrica gale instead of hops. Mugwort serves as the main bittering ingredient, while yarrow and sweet gale infuse the brew with warm herbal aromas that are reminiscent of eucalyptus and honeyflower. Weder is fermented with kveik, a traditional Norwegian farmhouse yeast that creates a full body and fruity notes of pineapple and citrus. Complex, tart flavours combined with medicinal, herbal notes make for a wonderfully surprising and challenging beer! Bottled in November 2017 with a BB November 2019.

Brewed - Bottled by Brouwerij Boon.

Brewed - Bottled by Brouwerij Boon.

40kg of sour cherries per 100 liters of kriek.

This herbal blend of wild saisons, a golden sour and homemade kvass (fermented Slavic bread drink) is both earthy and mysterious, with deep notes of red beets, red fruit and dark sourdough bread. We spiced the kvass with absinthe wormwood from De Ommuurde Tuin in Heteren, which echoes in the slightly bitter undertone of this beer. Aard is dry, refreshing, full-bodied, mildly sour with a little funk and very drinkable for a beer that is composed of so many different flavours! Bottled in December 2017 with a BB December 2019.

Sour oak aged saison matured with sour cherries.

Sour ale aged for 12 months in oak barrels with pears from Piemonte

Sour ale aged in oak barrels which is used in the "Cuvée De Ranke".

Blond beer brewed with Alvinne's Morpheus yeast that gives a nice soft sour taste. Aged 8 months in oak Bordeaux barrels. (First batch was brewed in collaboration with Stillwater)

Wild West (Omega aged in red wine oak barrels) matured with raspberries and cherries.

New batch Bottled in 2019. Lambic aged for several months with red currants (from the Pajotteland). 45kg of whole fruit were used for 100 liters of lambic.

Lambic aged withstrawberries.

Oud Bruin matured several months with cherries.

Oud Bruin matured several months with oak leaves.

Brewed - Bottled by Boon