Changes

The Palm website describes Boon's brewing process as in line with traditional [[Brewing Lambic|Lambic Brewing]] processes, though they note the following additional specific details about Boon's processes: : ''* The brewing water has a rather high mineral content'' : ''* 40% of the starch is from unmalted wheat'' : ''* The lambic has an acidity is from pH 3.2 to 3.6'' : ''* Lambic carbon dioxide content is between 0.5 CO2/l to 2.0 g CO2/l'' : ''* Geuze carbon dioxide content is between 6 g CO2/l to 10 g CO2/l'' : ''* Boon lambic uses real fruit such as cherries and raspberries as opposed to juices, extracts, or flavorings'' : ''* Under a Belgian law as amended in 1993, geuze must be made based on spontaneous fermentation only, without specifying what percentage of spontaneous-fermentation beer must be present. Hence, geuze beers and their fruit varieties that are not prefixed with “oude” are not produced by spontaneous fermentation alone, or in some cases only to a very limited extent.''''<ref name=PalmBoon>Boon Brewery, Brewing Process http://palmbreweries.com/en/boon</ref> For Boon's non-traditional lambic products, they reportedly spontaneously ferment approximately 40% of the wort and then blend it back in with the remaining wort. [citation needed] Boon's website also includes the following downloadable diagram detailing the process as lambic moves through the Boon brewery.<ref name=PalmBoonDiagram>Boon Brewery, Brewing Process Diagram http://newpalm.androidlabs.be/uploads/boon/brouwschema_spontanegisting_EN.jpg</ref> [[File:Brouwschema spontanegisting EN.jpg|300px]]