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.

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 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!

Phi aged in red wine barrels for approx 8 months.

Brewed - Bottled by Brouwerij Boon.

Brewed - Bottled by Brouwerij Boon.

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

"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!

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.

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

Sour oak aged saison matured with Violets

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Sour beer resulting form a blend from Bersalis blond and lambic

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

New batch. Lambic aged for several months with wild blueberries picked-up near Vielsalm (Belgian Ardennes). 40kg of whole blueberries were used for 100 liters of lambic.

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.

Natural top fermented beer, blended with old Lambic (from Boon), unfiltered, fermentation in the bottle.

Sour Blond beer aged in oak barrels with sloeberries.