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→Brewing Process
: ''* 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> : ''* The beer is stored primarily in large wooden barrels, called foeders. Boon Brewery 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>Boon Brewery, Best By Dates http://www.boon.be/en/casks-lambic/casks </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. HenceWhen Boon's beers are bottled, geuze beers and their fruit varieties that they are not prefixed marked with “oude” are not produced a best by spontaneous fermentation alone, or in some cases only to a very limited extentdate that is 20 years after the bottling date.''''<ref name=PalmBoonBoonGueuze>Boon Brewery, Brewing Process Best By Dates http://palmbrewerieswww.boon.combe/en/our-beers/geuze-boon-old-style </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]
[[File:Brouwschema spontanegisting EN.jpg|300px]]
== Beers ==