Boon Kriek Lambic Cherry Beer, 6 x 375 ml

Product Information

Lambics generally contain between 5-6% alcohol by volume (ABV), but the alcohol content can vary significantly depending on the style, with some having 2% or higher and others with 10% or higher. What Makes A Beer A Lambic? Classic Kriek should be dry in the sweetness department. This is thanks to the hardworking bugs that turn the sugars in your ferment into the alcohol you know and love.

F: silky; punchy with its funky tartness... every nook of the palate feels coated with a thin, gummy film... the carbonation seems a bit weak, and over its course, the body gradually becomes more viscous, rounded, and syrupy, but short of laborious Our meeting with the American beer importer and connoisseur Charles Finkel in the 1970s has turned the market segment of fruit beers upside down. Charles convinced us to export our Oude Kriek to the United States by boat. What we hadn’t thought about was that the swell of the waves would reactivate the fermentation causing the bottles to explode and the corks to pop out during the trip. A real scene from Tintin… To avoid that, we have developed an alternative production method for our kriek. We use a non-concentrated, unsweetened filtrate from freshly squeezed cherries that we macerate with lambic of at least one year before pasteurising everything. The cherries we use to make Kriek Boon are carefully harvested. They are cleaned immediately after harvesting: the stalks and leaves are removed and only the cherries and their pits remain. The cherries are frozen immediately and stored in our special cold store. This allows us to make beer with fresh cherries all year round. We use no less than 300 tonnes of fresh cherries every year to make all our Kriek beers . Vintage Framboise is a related, less traditional Belgian beer, fermented with raspberries instead of sour cherries. Kriek is also related to gueuze, which is not a fruit beer but is also based on refermented lambic beer. Some breweries, like Liefmans, make "kriek" beers based on oud bruin beer instead of lambic.Prices are dictated by ingredients. If a supermarket asks a brewery to brew a beer to a cheap price point it inevitably means inferior ingredients and cheaper production processes. The beers I sell are more expensive because they cost more to make. The best and freshest ingredients that the breweries can find. You can buy traditional Kriek from the US importers of brewers like Boon and Lindemans. One example is Merchant du Vin Corporation who imports Lindemans. Another is Global Beer Network for Boon. This is how Kriek beer was meant to taste. We make it with 250 grams of fresh cherries per litre. Discover the pleasure of its pure, authentically fruity character: refreshing, soft and beautifully balanced. Kriek Boon brings you the taste of real cherries. Because of the demand for Kriek, there are not enough Schaerbeek cherry trees to cater to it. That is why other cherries are taken into consideration. What Other Cherries Can Be Used? Some brewers macerate for up to a year. They also go up to a 3.3 lbs./gal (400g/L) fruit ratio. Where to Buy Kriek Beer

We've already told you that our family never does anything the way other people do. Kriek Lindemans is a good example of that.True beer experts describe cherry beers as Kloezak Lambics. This category of beer is sure to refresh and delight your senses. The lambic beer in Lindemans Kloek is distinguished by the addition of sour cherries juice, which adds a distinct flavor to the beer. Mort Subite is a lambic beer made with a young lambic, morello cherries, and a three-year-old lambic. Petrus Cherry Chocolate Nitro Quad is a Belgian Quadruple brewed with six different types of malt and infused with the juice of the finest cherries only, with a hint of chocolate in the finished product. A Slaapmutske is an old school brown cherry beer with a distinctive oak aftertaste due to the maturation process, which takes place in oak barrels. The Titanic Cherry Dark is a dark blonde ale with a hint of US and Slovenia hops. Cherry Beer Brands Lambic beers have so many branches that it so happens Kriek is one of them. Kriek is one of the original Fruit Beers derived from Lambic. I don’t sell beers that are brewed using cheap ingredients to fit a low price strategy. For the breweries I work with it’s not about making cheap beer to sell to the masses. It’s about quality. A traditional kriek made from a lambic base beer is sour and dry as well. The cherries are left in for a period of several months, causing a refermentation of the additional sugar. Typically no sugar will be left so there will be a fruit flavour without sweetness. There will be a further maturation process after the cherries are removed.

of drinkers don’t have the palate to appreciate these beers. You’re here - we know you are more discerning than them. Well done for discovering Wee Beer Shop. If you remove the fruit facet, there is not much difference between Gueuze and Kriek. They are made from the same base: Lambic Sour Wheat Beer. And both beers share the same basic concept of blending Lambics up to a point. Kriek pairs with most desserts and breakfast food like pies and Belgian waffles. Anything whose flavors pop if you added fruit. It is even good with chocolatey desserts. You can try it with your favorite fresh cheeses and green salads. How Strong Is Kriek?

Kriek vs. Gueuze

The dark-red Morello cherry is a common alternative. Do not even think about using sweet cherries. They will not give you the best flavor to weight ratio. Kriek does not need to be a Lambic. You could use other sour beers as a platform for your next recipe. There is much room for creativity. However, if you did do that, it would become a style of Kriek. Kriek vs. Gueuze Kriek beer follows the same initial process of brewing Lambics. The processes branch off once you select the age of your base Lambic. Below is the outline: Our meeting with American importer Charles Finkel in the 1970s revolutionised the fruit beer segment. Charles convinced us to export our old kriek to the United States by boat. What we had not thought of is that the movement of the waves would reactivate the fermentation process and cause the corks to pop during the trip. It was like something out of The Adventures of Tintin. To prevent that from happening, we therefore developed an alternative production method for our kriek. We use fresh, not from concentrate, unsweetened cherry filtrate which we blend with lambic that is at least one year old before fermenting & macerating for up to 3 days and pasteurising the whole batch.So the corks don't pop. Some brewers age Kriek for five years after all the finishing processes. Do remember that the Lambic base is already aged a year. It all depends on the flavor profile they are trying to achieve. If you want it sourer, push your aging for longer. For fresher fruitiness, aging for a few months to a year is a good duration. Do Krieks Age Well?