Beer Tasting: Dissecting the Lambic of Brouwerij Boon
April 11, 2019 @ 6:00 pm - 8:00 pm
If any beer style truly embodies the Schrodinger’s Cat concept, it is lambic/gueuze. Hyper traditional in nature, the very process by which lambic and gueuze are produced (not to mention the region in which it is produced) is tightly controlled in much the same manner of the Champagne appellation. On the other side of the same coin, it is has survived the rise and plateauing of pastry stouts and hazy IPA hype-cans to maintain pinnacle collector status. Lambic’s popularity remains niche, but its appeal is broad within that niche. Chalk it up to the quasi-romantic spontaneous fermentation, a sort of fetishizing of the past, or just plain old savvy marketing; the style has some staying power.
And so in the interest of exploring what makes this style tick, we’re taking a deep dive into one of the oldest and most respected lambic makers in Belgium: Brouwerij Boon. Large enough and with sufficiently deep pockets—full disclosure: Boon was once owned by the Palm Beverage Group—Boon continues to dutifully produce its classic Geuze (their own spelling), Kriek, and Framboise, but dabbles in passion projects like a Mikkeller collaboration, more premium blends, etc.
We’ll be tasting six different Boon products, including four different single-vat lambics from their Geuze Discovery series. Due to the limited nature of these beers in particular, we only have TEN spots available, so call or stop in to reserve your spot soon, and scroll down for a little more info on the beers.
A former Calvados foeder. Produces soft, gentle, elegant lambic.
A former red wine foeder. Produces spicier, slightly smoky lambic.
One of the oldest foeders in the brewery, this vat has been around nearly 100 years, and is used to produce lambics with biting acidity.
A former Cognac foeder. These lambics exhibit touches of citrus and vanilla.
Primarily comprised of 18-month lambic, small portions of both young and three-year lambic are added to produce a balanced, yet complex blend.
Oude Geuze Black Label
Specifically designed to be as dry and sparkling as champagne, this blend of three different vintages is bready and musty, with notes of hay, wildflower, and aged Parmesan.