Lambic matured with black-currant(cassis)

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

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

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.

Brewed - Bottled by Brouwerij Boon.

Brewed - Bottled by Brouwerij Boon.

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.

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.

Oude Gueuze blended in collaboration between by Naprbier/NapaBCN and Gunther Bensch (Montaigu and blender of the BIIR Oude Gueuze). Bottled on October 2015 at de Troch (Wambeek, Belgium).

Lambic aged withstrawberries.

Lambic with Japanese plums from Wakayama.

Brewed - Bottled by Boon

"Méthode Traditionelle: Brut non dosé"

Brewed and Bottled By Boon.

GingerGueuze is based on a blend of 12 month-old lambic with two- to three-year-old lambic, fermented in oak with fresh ginger.

Traditional belgian lambic. 100% spontaneously fermented. Refermented in the bottle. Tart, dry, sparkling and refreshing.

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels) The average age of the lambics used is 20 months.

Blend of 1 year old lambic aged on foeders that were previously for mainly red Brunello di Montalcino wine and 3 year old lambic on an old Oud Beersel foeder.

this lambic was aged in a foeder that used to contain Cognac and is now used as a Lambic Cask since 2009

Lambic matured with raspberrries (Frambozenlambik) bottles in April 2016.