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)

Unblended 3 year old Lambic

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 Bottled in 2018. 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 2018. 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.

The new Horal's Oude Gueuze Megablend for the 11th "Toer de Gueuze". It was made with lambics from 9 diffrent Brewers and blenders of gueuze: 3 Fonteinen, Boon, Timmermans, Oud Beersel, Lindemans, De Troch, De Cam, Hanssens and Tilquin.

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.