Frank Boon and Lambic Beer: 10,000 Decisions That Rescued a Tradition

Lambic on the Brink of Extinction

For much of the 20th century, traditional lambic beers — like Geuze and Kriek — were on the verge of vanishing. Industrialisation, the rise of lager, and the decline of small, family-run breweries left this spontaneous fermentation tradition dangerously close to collapse. What once defined life in the Zenne Valley risked becoming a footnote in Belgian beer history.

It was in this moment of decline that Frank Boon, a young and meticulous enthusiast, stepped in. Inspired by legendary blender René De Vits, Boon began working in damp, electricity-free cellars, learning that making lambic was not just about brewing — it was about caring for a living organism. Every detail mattered. Every decision left a mark.

A Man, a Blend, and a Vision

In 1978, Boon released his first landmark blend: Mariage Parfait, a bold, refined, and long-aged Oude Geuze. More than a beer, it embodied his philosophy: excellence through precision, patience, and deep respect for tradition.

Over the years, Boon founded Brouwerij Boon in Lembeek, restored century-old foeders, and spearheaded efforts to protect Oude Geuze as a Traditional Speciality Guaranteed (TSG). He also helped launch HORAL, the High Council for Traditional Lambic Beers, to preserve and promote authentic lambic culture.

The Future of Lambic Is Still Boon

Today, more than four decades later, Brouwerij Boon remains family-run, now led by Frank’s sons, Jos and Karel. Their work honours the legacy while looking ahead — opening the brewery to the public, adopting solar power, and reviving historic cherry varieties like Schaarbeekse.

Few figures have influenced Belgian beer as profoundly as Frank Boon. And few styles capture a culture so vividly as lambic. This is the story of one man — and 10,000 decisions — that helped bring an endangered beer tradition back to life.

👉 Read the full story about Frank Boon and lambic beer on the Belgasonline blog