For this speciality, we use old and young lambic beer that has aged in our oak casks. When the lambic is 6 months old, we add 25% black cherries. This provokes the second fermentation. We then clarify, filter and bottle it. Kriek Boon has an alcohol volume of 4% and is available in kegs of 20 litres, 25 cl bottles with crown cap and bottles of 37.5 cl and 75 cl with cork.

Oude Geuze Boon is a taste classic and has an alcohol volume of 7%. It consists of 90% mellow, 18 month-old lambic; 5% characterful, 3 year-old beer; and 5% very young lambic, which provides fermentable sugars and viable yeasts. All BOON beers are matured in oak casks (“foeders”). Blending occurs in a 25,000 litre blending tank, where the lambic mixture is stored cold. During bottling, the lambic is returned to the fermentation
temperature. Secondary fermentation occurs in an air-conditioned room. After bottle conditioning, lambic is dubbed “old geuze”, and after several months of fermentation it obtains its fine flavour.

Taste with care and discover the fruity grapefruit and cheese-like flavour with a touch of Muscat grapes. Let yourself be pleasantly surprised by the round body. The sour mellowness and touches of dry oak are characteristic. The colour is light-yellow/amber, crowned with a firm head. The aftertaste is long, dry and intense. Old geuze is a Guaranteed Traditional Speciality – recognized throughout Europe.

In the 16th century the Catholic Spanish army marched into the Low Countries (Belgium, the Netherlands, Luxembourg and certain parts of Northern France) to do battle against advancing Protestantism. The Spanish soldiers, led by Alva, had a keen eye for inns offering a pleasant stay, with delicious drinks, tasty meals and a friendly atmosphere. The lively serving wenches were an added attraction. That’s why “esta minetta” (“there are girls”) became a code name for the preferred inns.

PALM Sauvin is a refreshing top-fermentation amber beer, with a reasonable alcohol content of 4.6% ABV. It is brewed according to a unique recipe which combines the honey-like mellowness of PALM malt and the fruitiness of PALM yeast with the special character of Nelson Sauvin. This hop variety provides a fresh and fruity aroma and a citrus-like aftertaste, just as the Sauvignon Blanc grape furnishes the wine of the same name with these properties.

This ale type, which was given the name PALM Royale (ROY-ALE), was created in 2003 for PALM brewer Alfred Van Roy’s 90th birthday. His passion for the distinct fermentation fruitiness of his personally selected PALM yeast is perfectly embodied in PALM Royale: a real royal treat of a beer. Its appearance is copper-coloured, with a rich, white head which clings to the glass. The aroma is reminiscent of banana, the flavour has bite with a great deal of body. The beer is slightly sweet due to the alcohol, but is nevertheless somewhat bitter and fruity too.

Master brewer Alfred Van Roy launched Dobbel PALM in 1947 as a beer for the festive season in order to celebrate the brewery’s bicentenary. He offered it at no extra cost, as a token of appreciation to all his loyal customers. The beer was so successful that he turned it into an annual tradition.

Dobbel PALM is a top-fermentation amber beer with an even more pronounced malty and hoppy character than PALM. With an alcohol content of 5.7%, Dobbel PALM is the ideal connoisseurs’ beer for the festive season.

PALM Hop Select is a complex yet balanced top-fermentation connoisseurs’ beer with a reasonable alcohol content. Its specific hop aroma comes from the aromatic Hallertau Mittelfrüh hop variety. The carefully selected PALM yeast gives this beer its banana-like fruitiness, and the special PALM malts provide its subtle touch of caramel. Bottle conditioning ensures fine sparkling and an excellent shelf-life. PALM Hop Select undergoes hopping in three stages. An initial hopping at the start of the boiling process ensures the bitter flavour. The specific hop aroma comes from the Hallertau Mittelfrüh. This aromatic hop variety is added as a second hopping at the end of boiling and as a third hopping during dry hopping (end of fermentation), when Hallertau Mittelfrüh from our own hop field is used.

STEENBRUGGE Abdij Bock abbey beer is a brown/ruby-coloured bock beer with a straightforward malty-caramel character and a fruity, lightly smoked yeast aroma. Combined with the subtle Bruges “gruut” blend of herbs and spices, with an emphasis on cinnamon, this gives the bock beer its delicious flavour. Top-fermentation beer.

STEENBRUGGE Wit-Blanche abbey beer is a wheat beer brewed with 40% unmalted wheat and 60% malt. It has a refreshing flavour and a fruity, lightly smoked yeast aroma combined with the subtle Bruges “gruut” blend of herbs and spices, with an emphasis on coriander and Curaçao. Top-fermentation beer with secondary fermentation in the bottle.