Lambic matured with black-currant(cassis)

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

Barrel aged blond sour brewed with cherries.

Blend of different sour beers aged in oak barrels.

Assemblage #10. bottled on 20/12/17. Blend made from 6 different barrels originating from 7 different brews.

Foederbier (Brown sour ale) aged with cherries for several months.

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

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

This Beer is inoculated by wild yeasts (Brettanomyces included) and lactic bacteria, both present in Lambic spontaneous fermentation. Small, dark and very sweet Damaschine variety plums are added in steeping to restart a new fermentation to characterize the product.

Unblended 3 year old Lambic

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!

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.

A blend of New Morning and 18 month aged Oud Beersel Lambic.

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!

Blend of different sour ales aged in Port barrels.

Phi aged in red wine barrels for approx 8 months.

"Collaboration with Perennial Artisan Ales named Enigmatic Taxa, a 6.9 percent ABV barrel-aged farmhouse ale incorporating Cascade, Simcoe, X17 and Zythos hops and referemented on grapefruit juice and grapefruit zest. In addition, the beer wort was aged in a foudre with a yeast cake from a batch of Ol’ Oi still inside it."

Brewed - Bottled by Brouwerij Boon.

Brewed - Bottled by Brouwerij Boon.

Sour ale aged on cherries

Imperial wit ale brewed with spices and aged in oak with raspberries.

Part of Omnipollo/Buxton Original Ice Cream Series that took off in 2014. Brewed with raspberries, vanilla and lactose

"Inspired by the intense fruit and sour flavours of the flanders red ale, this small batch barrel-aged sour fruit beer is brewed with raspberries, cherries and blackcurrants."

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!

Fermented and maturated in oak vats. No added yeast. Spontaneous fermentation resulting form the addition of freshly pressed Barbera grapes juice that contains the skins, directly from a viticulturist near Alba. Brewed once a year at vintage time obviously.Vintage 2015

Brown Flemish ale style/Oud Bruin. Matured for 12 months in oak barreles. Vintage 2011

Sour oak aged saison matured with sour cherries.

Blend of four years to which, Nis Nebbiolo grapes typically used for Barolo wine from vineyards of La Morra village, are added.