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Boon, Lembeek

Fonteinstraat 65 
Tel.: 02/356 66 44
info [at] boon [dot] be 

Production 20,000 hl (2020) 

Export percentage  25 % 

Employment  18

Beer shop at the brewery yes (beer shop and bar) 

Visits via

Cask brand yes

Frank Boon set his first steps in the lambic world in 1975 as a gueuze blender and trader in local beers in Halle. In this way he was able to collect sufficient funds to save the R. De Vits gueuze blendery, which was threatened with closure. Frank got passionate about the brewing industry through his great uncle in the Van Cappellen brewery in Merchtem, which closed its doors in 1970.

In 1977 Frank took over the R. De Vits blendery (which used to be a lambic brewery until 1927) and moved to Lembeek. René De Vits bought lambic wort and had it fermented into lambic in his own barrels. The lambic was then blended into gueuze or cherries were added.

The unmarried René De Vits had no successors and had therefore hardly invested in his company. This meant that Frank Boon took over a completely outdated business. According to gueuze experts in the 1960s, R. De Vits and Moriau's gueuze were among the finest. The starting point was therefore to produce a delicious 'mellow' gueuze. In the years after the takeover, the lambic stocks grew again and the cleaning and filling of bottles was automated.

In 1985, the Geuze blendery moved to the center of Lembeek. In 1989, a brewery was built, turning the blendery into a lambic brewery. The first lambic brew was brewed in Lembeek on 17 October 1990. This brewhouse at Boon is now known as "the old brewhouse". A new brewhouse with higher capacity was put into service in 2013.

The brewery is one of the few that works according to the 'cloudy wort' method, the oldest traditional lambic brewing method. During the brewing season, brewing takes about 10 to 12 weeks. Per day 4 brews are made of about 125 hl.

Boon has become a true family brewery. Frank's sons, Jos and Boon are now responsible for every bottle of beer that is produced.

The lambic stock in wooden casks amounts to more than 2.1 million litres. The brewery has more than 160 large wooden barrels (foeders) of which the largest cask has a capacity of 27,000 liters. Boon only uses home-brewed lambic in its Oude Geuze: 80% of the blend consists of lambic from at least two seasons (= about 18 months old), about 15% is characteristic old three-year lambic and another about 5% is very young lambic, which provides the fermentable sugars and viable yeasts. For the Geuze Mariage Parfait, 90% of three-year-old lambic with character is blended with 10% of 1-year-old lambic.

Framboise Boon was launched in 1976. By doing so, Boon was the first producer to reconnect with the tradition of fermenting raspberries on lambic. The brewery is proud that they still do this with real raspberries, with no added aromas. The same principle is also applied for Kriek Boon. Only fresh cherries are used, no aromas or concentrates.

Since 2002, Boon is also been brewing Duivels Bier, the city beer of Halle, formerly brewed by Pêtre and then by Vander Linden. This is a strong dark beer (ABV 8%) refermented in the bottle.