PALM Ale has long been one of Europe’s top-selling specialty beers and when you taste it, we think you will know why. Made with English hops, French Barley, and Belgian yeast, PALM represents the best of European beer-making traditions. It’s the roasted Champagne Malt which gives PALM its amber color, but without being heavy. PALM is a great alternative to traditional pilsners and lagers for the beer drinker looking for something a little different.
The Horses of Palm ,so beautiful
Noted beer writer Michael Jackson described PALM Speciale as “exceptionally fresh, with aromas of toasty malt, a bitter-orange palate and a tartly refreshing finish.”
Entree says of PALM: “it is neither heavy nor bitter, and is a true alternative/upgrade for your customers who drink Heineken or Stella Artois. It is slightly more flavorful than those brews, with a clean finish. The beer experts who measure such things, say PALM has a bitterness unit of 18, which places it squarely between Heineken and US mainstream, domestics..”
PALM Ale is available in New York, New Jersey, San Diego, and Connecticut. We are always busy bringing the beer into more locations, so sign up for our newsletter and we will let you know when PALM might be coming to your area.
In 1978 Frank Boon acquired the small “R. De Vits” Lambiek brewery that dates back to 1680. He relocated the entire brewery in 1986 to the center of Lembeek, the former “free city” between the Duchies of Brabant and Hainaut, where no taxes were levied on beer manufacturing. The legal definition of lambic stipulated that it must be 100% spontaneous fermentation, however that was amended in 1993. Boon, together with three other lambic brewers ranging in size from small to large, waged a 10-year battle to gain protection of traditional lambics and in 1997 they succeeded – the European protection of gueuze (lambic) “GTS” was passed, protecting traditional methods of brewing the beer. Under this protection word “oude” meaning, “old style,” is reserved strictly for 100% spontaneous fermented geuze.
BOON joined forces with Jan Toye and his PALM Breweries in 1989 so that he could preserve his brewery and continue the tradition of lambic brewing. Toye, known for his philanthropy and interest in preserving Belgian traditions, took on BOON as a “cultural project” and the brewery has had the freedom to brew its 100% spontaneously fermented lambics ever since.