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== Overview ==
Brouwerij Boon is a lambic brewery located in Lembeek. They produce Boon produces a wide range of lambic including Oude Geuzeoude geuze, Oude Kriekoude kriek, a sweetened kriek, faro, and several other lambics under different names of former lambic breweres including Moriau and Dekoninck. In addition to bottling their its own lambic, Boon also provides wort, fruit, and facilities use to several lambic brewers and blenders.
== History ==
==Brewing Process==
The Palm website describes Boon's brewing process as in line with traditional [[Brewing Lambic|lambic brewing]] processes, though they note it notes the following additional specific details about Boon's processes:
* The brewing water has a rather high mineral content
* Boon lambic uses real fruit such as cherries and raspberries as opposed to juices, extracts, or flavorings<ref name=PalmBoon>Brouwerij Boon, Brewing Process http://palmbreweries.com/en/boon</ref>
* Boon has their its own Cherry Orchard where many cherry varieties are grown and tested.<ref name=BoonOrchard>Brouwerij Boon, Cherry Orchard http://www.boon.be/en/cherry-grove</ref> However a majority of Boon's cherries and raspberries are hand-picked in the Galicia region of Poland. <ref name=LambicSummit13>[[The Lambic Summit 2010#Part 13|The Lambic Summit 2010, Part 13]]</ref>
* 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>
* When Boon's beers are bottled, they are marked with a best by date that is 20 years after the bottling date.<ref name=BoonGueuze>Brouwerij Boon, Best By Dates http://www.boon.be/en/our-beers/geuze-boon-old-style </ref>
*For Boon's non-traditional lambic products, they Boon reportedly spontaneously ferment ferments approximately 40% of the wort and then blend blends it back in with the remaining wort.<sup>'''citation needed'''</sup>
Palm's website also includes the following downloadable diagram detailing the process as lambic moves through the Boon brewery.<ref name=PalmBoonDiagram>Brouwerij Boon, Brewing Process Diagram http://newpalm.androidlabs.be/uploads/boon/brouwschema_spontanegisting_EN.jpg</ref>