Boon Brewery only brews Lambic in the 7 cold months, from early October until April, according to the traditional "turbid mash" system. This Lambic beer is brewed from 40% unmalted wheat, 60% of barleymalt, aged hops and wild yeasts collected from our coolship and aged for at least 3 years in oak casks (foudres). Then the Lambic beer is blended with 5% of a mild young Lambic to generate the sparking. Unsweetened, unfiltered, unpasteurized, it referments in the bottle and can be stored up to 20 years. Brewed in Lembeek, the village that gave Lambic its name.