Belgian Pale Ale, what might be one of the most under-recognized of the Belgian styles.

Silvius Brabo was a mythical Roman soldier who killed a giant in Antwerp, Belgium.  The story goes like this: once upon a time there was a giant named Droun Antigoon, who asked for money from people to cross the only bridge over the river Scheldt. If they couldn’t pay, he would cut off their hand …

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Boom Days 2018 – The Beer

Many of you know and love Boom Days. We pull all the stops to celebrate summer and beer. What makes Boom Days special is the beer, the very special beer: Cuveé de Boom. This year we sweeten the deal and will  be releasing our Petite Rosé as well! Both will be available to take home …

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Conversation with Thijs Maenhout

On February 23, we released our first collaboration beer created in partnership with a small Belgian brewery, Brouwerij Maenhout. The beer, Kollusion, is a Russian Imperial Stout. It’s not a style commonly associated with Belgium, and neither Brouwerij Maenhout or Boom Island has released one before. I checked in with Thijs Maenhout to get his …

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Breaking Boundaries Series II: This one is about the malt.

This one started out with a wonderful journey 5 months back, to where else? Belgium! Qiuxia, my wife, and I had the wonderful opportunity to meet up with Karl Dingeman. Karl just happens to be the great great grandson of Alexander Dingeman who started malting barley in Belgium in the mid 1800’s. Karl is now …

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Mixed Fermentation

Framboise is our newest member to join the Spontaneous Series. These Lambic type beers sit in the oaken barrels for well beyond 12 months before they are opened up for a sample to evaluate their maturity. It is at that point that several decisions are made. First, has the beer developed not only acidity, but …

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Keeping up the Belgian Tradition

Kriek, barrel aged sour beer fermented with cherries. Krieks originated as a variation on another Belgian style of spontaneously fermented beer called Lambic. Lambic producers originated from the area just to the south and southwest of Brussels. It is believed that the region evolved such a tradition of initial open fermentation, then wild or mixed …

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