Frank Boon, who started as a blender, is considered by many to be the leading revivalist Lambic brewer in Belgium today. Boon is known for making completely traditional products, yet having the softest and most drinkable Lambics. They are tart and crisp, but with none of the acidic bitterness. His Lambics are 100% spontaneously fermented and he uses only whole fruits for his Kriek and Framboise, without the addition of syrups or extracts. Boon believes that Lambic does not have to be harsh to be genuine.
www.latisimports.com <h2></h2> PALM Breweries is Belgium’s largest independent brewery and the maker of PALM Ale, Belgium’s top-selling ale. Located in Steenhuffel, Belgium, PALM Breweries has a long tradition of producing award-winning beers and ales. In fact, PALM Ale is the product of just such a tradition, having been born out of a challenge by the Belgian Brewing Guild to brew a Belgian Ale to compete with the newly popular Pilsners and Lagers. PALM Breweries represents a unique dedication to the art and craft of beer-making, even within a country as steeped in beer-making tradition as Belgium. Today, PALM is the only brewery in Belgium to still offer all four fermentation methods (bottom fermentation, top fermentation, mixed fermentation and spontaneous fermentation) within its portfolio.
The roots of the Rodenbach family tree grow from the banks of the Rhine river in Germany, in the town of Andernach. Ferdinand Rodenbach, a young military surgeon in the Austrian army, settled in Roeselare after being held as a prisoner of war in France. He was not a brewer, but he was destined to add a great deal of flavor to a young Belgian nation. Incredibly, it was the blind Alexander Rodenbach who started the brewery and laid the foundation for its success. In 1820, he bought a local brewery, the St. George, and re-christened it Brewery Rodenbach. In 1870, Eugene Rodenbach traveled to England to study British brewing techniques. It was there that he discovered the secrets of acidifying beer by aging it in wood. To popular acclaim, British brewers had been using the technique since at least the 17th century to balance out the bitter flavors of their hoppy ales by blending them with older, sour wood-aged ale. Eugene returned to Belgium with enough knowledge and insight to begin his own experiments. Little did he know that he was laying the foundation for a world classic.