Join me as I discuss barrel-aging techniques with multi-gold award-winning brewing legend, Frank Boon of Brouweij Boon. Frank has been brewing traditional barrel-aged beers for almost 45 years and has the biggest stock of lambic in the world (2.2 million liters). He's won over 9 barrel-aged World Beer Cup medals including 6-gold.

Selecting, preparing, and filling barrels

Preparing your barrels for the next batch.

Question and Answer: Frank will answer your questions in the second half of the event.

Henry "Thank you for the great presentation!! Excellent content!!!"

Lou: "great presentation Doug. Both educational and entertaining. I've learned a lot on a style I love!"

Erin: "I can't thank you enough, - cheers to you!"

Frank Boon was already inspired in the early twenties by the beer style Oude Gueuze and in 1978 he took over the Geuzestekerij René De Vits. This brewery has existed since 1680 and Frank Boon ensured its continuation. At that time, little faith was attached to the future of the beer style Oude Gueuze. Frank, however, chose from the beginning not to compromise on quality. And with success, because the brewery soon became too small. A new location was sought in Lembeek and Frank brewed there for the first time on September 6th, 1990. Today, Frank’s beers are world-famous. With sons Jos and Karel, family succession is also guaranteed.

Barrel Aging Best Practices- Frank Boon, Brouwerij Boon