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05.3
BOON BREWERY
SPONTANEOUS FERMENTATION THOROUGHBRED BEERS
Product fingerprint
aroma and taste
Fruity
6.3
Solvent
2.1
4VG / spicy
1.4
Hoppy
1.4
Wood
2.1
Sulphur
1.8
Caramel
1.0
Malty
1.5
Full-bodied
4.1
Sugared
3.6
Alcoholic
2.0
Sour
4.9
Bitter
1.8
score from 1 to 8 (1 = no taste,
8 = overpowers all other tastes)
aroma chart
lab analyses (bottle)
O.D. (°Pl)
12.5
Alcohol (% ABV)
5.0
S.V.G. (%)
87
Bitterness (BU)
22
Colour (EBC)
32
kcal per 100 ml
47.00
g carbohydrate per 100 ml
4.95
g protein per 100 ml
0.2
packaging
20 l Cask
25 cl Bottle
37.5 cl Bottle
75 cl Bottle
Awarded labels
Framboise
BOON
Raspberry lambic was previously a rarity, only produced for a few weeks in the sum-
mer. Frank Boon’s Brewery was the first, in the summer of 1976, to revive raspberry
lambic preparation. More than 300 grams of fresh raspberries in each litre of lambic give
Framboise BOON its fresh, fruity flavour. The young lambic supports the flavour from
the raspberries, but it is the latter which dominate, not the lambic. It is the real raspber-
ries which provide the rich flavour. The rosé fruit beer Framboise BOON has an alcohol
volume of 5% The 1986 Vintage of Framboise BOON was awarded the “best beer of the
year” prize by the “Malt Advocate” US trade journal in 1995!
Characteristic features
Spontaneous fermentation – Framboise – 5% ABV
Fruity
Bitter
Sour
Solvent
Hoppy
Malty Caramel
Sulphur
Wood
4VG/spicy
5
4
3
2
1
Alcoholic
Sugared
Full-bodied
152
Masterclass
153