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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Bike to Boom Days 2018, July 13-15

  A Summer Celebration of Beer, Bands and Bicycles For our 5th annual Boom Days summer celebration, we will be pulling out all the stops, and more than a few corks. It all begins on Friday evening with the much-anticipated release of Cuvée de Boom and Petite  Rosé. Cuvée de Boom is unhopped beer that …

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Farm to Brewery: Literally.

"Farm to table" to most of us means the relationship between farmers and food we consume at home or in restaurants. People want to know where their food comes from and the faces behind their food. They want it to be local and personal. For those of us working in breweries, "farm to table" has …

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The Kollusion Kollaboration

“Why would two different brewers stick their mash paddles into the same pot?” This was a question posed to me by a Dutch brewer in a small enclave of Belgian territory about 5 years ago. That has been my thinking ever since regarding collaborations. They almost always come across as a marketing gimmick, despite the …

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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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