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'' <ref name=PalmBoon>Brouwerij Boon, Brewing Process http://palmbreweries.com/en/boon</ref>
: ''* Boon has their 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 Galicia, 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>
: ''* 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>
: ''* 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 reportedly spontaneously ferment approximately 40% of the wort and then blend 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>