- Bert started as homebrewer and learned the tricks of the trade by
Brewery Orval, Rodenbach, was cellar master by Br. Boon and has been brewmaster at Br. St.Bernardus
- He was jury member at the World Beer Cups for several years and worked for a while at a US craft brewery
- Bert created his own recipes and is brewing at a “gipsy-Brewery”, he calls it. He rents the wort boilers of a brewery because he is convinced that only the malt and skilled brewmaster is key to great beer.
Triporteur from Heaven
- Is a heavily hopped beer using 4 home-baked BOM malts. The wheat malt in the unfiltered beer can produce a light cloudiness. He uses Belgian dark and white candy sugar and uses 3 aromatic hops and 3 dry hopping.
- This Ale is bottle conditioned and is 6.2%alc/vol.
Triporteur from Hell
- Is a dark beer brewed with 4 hellish burned and roasted BOM malts. The beer reminds us of chocolate, caramel recently brewed coffee and freshly baked bread. He uses Belgian dark cane sugar and 2 different hops.
- This Ale is bottle conditioned and is 6.6%alc/vol.
Wild & Funky
- The Wild & Funky is our response to the challenge to brew a new style of sour beer with mixed fermentation. Taste-wise, the beer fits perfectly within the Belgian tradition, but the brewing method is different than usual.
- The Wild & Funky is a Triporter: a mixed beer consisting of three separate fermentations. The beer is made up of one part Wild, one part Funky and one part young beer:
- The Wild is product of a mixed fermentation with lactic acid bacteria, a Brettanomyces yeast from an original Porter and a champagne yeast.
- The Funky is created from a mixed fermentation with lactic acid bacteria, our own cultivated Brettanomyces yeasts and a white wine yeast.
- The young beer is brewed with the BOM yeast and with the Special BOM A and Special BOM B malts. One of the exclusive ingredients of the Wild & Funky is the Poiret apple and pear syrup from Siroperie Meurens. This syrup delivers a pleasurable apple sourness after fermentation. 7 pounds of apples and pears are needed for the production of 1 pound of Poiret syrup.
Our Malt Selections: “The ONLY craft brewer in the World, that roasts his own malt”
- BOM B is a malt baked at low temperature. A smooth malt with a rounded taste and the smell of freshly baked bread and caramel.
- BOM W is a baked wheat malt. This malt gives the beer an extra smoothness and has a surprising flavour of popcorn.
- BOM Thorefacto is a contraction of THOR, our first son and Torrefacto, a method for roasting coffee. During baking, a small quantity of sugar is added that then caramelises around the malt grain. This malt is brown because of the caramelised sugar, but it still remains its light colour inside.
- BOM C is a coriander malt and is produced based upon BOM B malt. During baking the malt, coriander seeds are added. The fine coriander aroma is freed during baking and is transferred to the malt.
- BOM DRC = Dubbel Roasted Chocolate Malt
- The BOM DRC malt is doubly roasted Belgian chocolate malt by BOM that gives the beer a soft touch of vanilla and caramel. This malt ensures an aftertaste in Hell and has a more pronounced burned taste than usual chocolate malt. By using fresh malt, the beer gets a warm character. Chocolate malt in Hell, many hops in Heaven: choosing becomes difficult…
BOM Dark Roasted
- BOM Dark Roasted is a dark roasted malt, intensely burned into a black colour. During the roasting process, the bitter taste is then mellowed using the new BOM process.
BOM Wheat Roast
- BOM Wheat Roast is a roasted wheat malt. This malt adds a soft, sourish, but still slightly burned taste to the beer.
- BOM Seasalt is the sea salt malt variety. At the end of the burning process of roasted malt, a small amount of moist sea salt is added. The heat evaporates the moisture and the salt sticks to the grain, drying the latter completely and giving it a new character. This malt ensures a full tasting beer.