Bert van Hecke of B.O.M. Brewery

In van Hecke’s words, there are “too many” different B.O.M. beers available, but in the U.S. there are four, currently, from his Triporteur series, a reference to the tripartite blends of sours, aged and fresh beers. Triporteur also translates literally to “delivery tricycle,” as seen on the beers’ eye-catching label artwork, which was partly inspired as a reaction to the standard austere Trappist beer label style.

The first is Heaven, a thoroughly hopped and dry hopped ale, loosely categorized as a Blonde. B.O.M.’s first brew, this alluringly cloudy ale beckons with a fruity aroma and smooth, snappy flavor from traditional English hops and B.O.M. wheat malt, amongst others.

Next, of course, is Hell, ringing in at a devilishly exact 6.66%. Hell ages well, with a flavor reminiscent of fresh-brewed coffee and just-baked bread. The name comes from the malts used, which van Hecke describes as “roasty, toasty and burned!”

Heaven beckons with a fruity aroma and smooth, snappy flavor from traditional English hops, and Hell rings in at a devilishly exact 6.66% ABV with a flavor reminiscent of fresh-brewed coffee and just-baked bread.

Then there’s Full Moon 12, a self-described parody of another classic Belgian beer that may or may not have “12” in its title (the monks threatened legal action if the word “parody” was used on the label). Clocking in at a perfectly cellar-able 10.2%, Full Moon 12 is brewed with a secret blend of freshly-roasted B.O.M. malts and aged on home-toasted, Belgian-grown oak that he sourced himself.

And for now, Kinky Berry; a truly complex fruit beer, made with real cherry, blueberry, B.O.M. roasted blueberry, blackberry, elderberry, apple, pear and banana. Juniper berries, orange and citrus peels add additional complexity on top of a six-malt blend and dry hopping, pouring a lustrous ruby red.

Kinky Berry is a truly complex fruit beer.

As for what’s in the pipeline, van Hecke is working on a recipe for a beer with notes of “Belgian oak and fruitiness, with medium toast in the malt,” with a “philosophy of chardonnay.”

Like his recipes, Bert van Hecke’s philosophy is a mix of the best parts of the world’s beer culture blended with refreshing levity. His Belgian roots taught him to keep things “simple and consistent,” and his time in China taught him the importance of flavor and aromatics.

And of course, he always keeps things fresh.

Photo Credits: B.O.M. Brewery