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* 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<ref name=PalmBoon>Brouwerij Boon, Brewing Process http://palmbreweries.com/en/boon</ref>
* Boon has 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>Brouwerij Boon Brewery, Brewing Process http://palmbreweries.com/en/boon</ref>
* The beer is stored primarily in large wooden barrels, called foeders. Brouwerij Boon has a park of more than 100 horizontal casks averaging 8,000 litres capacity each. Only old oak barrels are used, as new oak contains too many tannins''<ref name=BoonFoeders>Brouwerij Boon, Best By Dates http://www.boon.be/en/casks-lambic/casks </ref>