Beer Boon, Kriek, 375 ml
Beer thick dark red color.
Slim, well-balanced, beverage, slightly sweet, refreshing taste of beer filled with tones of red fruits and berries, apple juice, a little tartness of lemon and grape. The finish is dry, with hints of wood nuances of caramel and fruit.
The aroma of beer felt notes of wood, light sour cherries, cranberries, balsamic.
Beer goes well with cheese, meat cooked on the grill.
"Rodenbach" Grand Cru - beer for connoisseurs that famous beer critic Michael Jackson is rightly called the "world classics" and "Burgundy of Belgium." Beer "Rodenbach" Grand Cru is created from one-third of young beer and two-thirds of the beer, matured in oak barrels for two years. As a result of a very complex and harmonious beer, like a fine wine, with a rich bouquet, sweet-sour taste and a very long finish.
In the process of beer "Rodenbach" Grand Cru goes through two stages of fermentation. The first stage of fermentation is unique because yeast fermentation upper combined with lactic flora. Re-fermentation in oak barrels filled with a bunch of beer rich fruity notes. The barrels used for aging, made at the brewery on the method used since 1821. For their manufacture is taken very good wood without knots, do not apply nails and screws, only iron rings. Beer is recommended to serve chilled to 6-8 ° C.
Rodenbach family was engaged in brewing in 1821. His style brewery is obliged to Eugene Rodenbach that before you start to work in the family business, was in the South of England, where he practiced in the brewing and got a deep knowledge of the London-style Porter deliberate "acidification" beer by its maturation in wooden barrels. Eugene has adopted the process of aging wine in oak barrels in order to improve the quality and "acidification" beer. Thus, Eugene became the founder of the current path of Rodenbach brewery. Until 1998 belonged to the family brewery Robendah.
In 1998 the decision was made, preserving their identity, go to the brewery in the management of Palm, which deals with "Rodenbach" as a very important cultural project to preserve the unique Belgian mixed type of fermentation for future generations.
The first mention of the brewery Boon goes back to 1680. In a small Belgian town, the usual farmer JB Kle began to produce a special Belgian beer called "lambik." For several centuries the brewery changed its name, changed owners, but, nevertheless, it developed dynamically in spite of everything. In 1975, the brewery was purchased by Frank Boone, a man who revived the production of the Belgian Lambique.
Frank from childhood was associated with brewing: his ancestors on the grandmother's line were brewers, and Uncle, Dolph Van Cappellen, brewed beer in a small town of Merthem. Having acquired the brewery, Frank began to reconstruct it. At the plant there was no central heating, electricity was only in some rooms, the equipment was obsolete. In 1986, at the neighboring Van Malder brewery, he purchased barrels for a lambic. In 1988, a room was set up for the production of lambica and several test brews passed in the next 2 years. In 1990, the first 40 hectoliters of lambica were brewed at the brewery, and in the following years the production volume increased from 450 hl to over 11,300 hl. In 2000, the brewery came in fourth place among the Belgian producers of lambica and geese.
With the beginning of active production there was a question of distribution of finished goods. In 1990, Frank Bon signed an agreement with the PALM brewery, under which the PALM brewery provided distribution of Boon brewery products in exchange for a 50% stake in Boon.
In 2012, the construction of a new building for beer production was completed. Its official opening took place in April 2013. In March 2017 another family member, Karel Boon joined the family business.