BOMBrewery stands for Belgian Original Malt Bakery and Brewery. In the days of old, each brewery had its own malt bakery also called the malting house. Starting from this tradition, we bake, as first malt bakery in the world, all our own malts ourselves. It concerns here new kinds of malt that we develop especially for each beer individually. They are unique and baked according to traditional methods.
BOM Malt Bakery
We converted a coffee burner to create our own malt. We buy unbranded, so-called ‘white’ malt and use this to make new malt in function of each individual beer. This is achieved by baking the ‘white’ malt ourselves. Unique is also that we use our malt for brewing within 24 hours after production.
It is not the boilers that make the beer, it are the malt baker and the brewer. Bert Van Hecke created an own recipe for each different beer. The house-made malt is the basis for the secret composition of ingredients. Based upon that secret recipe Bert personally brews in the boilers and kettles that he hires. He himself follows up the whole brewing process from A to Z.
Bert Van Hecke is already active for long years in the world of the brewery. He worked in the breweries of Orval, Rodenbach, Boon, Sint-Bernardus and also in the US at New Belgium. In his search for quality and originality he was inspired by the traditional way of working at Rodenbach, where in earlier days ‘the oast’ was used for making their own malt.