Boon Kriek Lambic Cherry Beer, 6 x 375 ml

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The earliest known fruit used for Kriek is the Schaerbeek Cherry. It is a small and red cherry native to the town of Schaerbeek, in Brussels. It is known as wild cherry: it is not grafted on plum trees or “regular” cherry trees. I don’t know that there is such thing as an American Kriek,” shared The Referend Bier Blendery’s founder James Priest. “The serious practitioners are all blessedly making the best beer they can with the best fresh, local fruit they can, rather than forcing stylistic uniformity.” Perhaps it’s more accurate to refer to American attempts at the style as simply spontaneous cherry beers (as one of our examples does) so they don’t carry the weight and history of the Kriek style, which is specifically Belgian. An Alcohol-By-Volume of 3.5 to 7.0 percent dominates the Kriek space. Since cherries do not contain much sugar, they do not add to the alcohol level, rather, they dilute your blend. When it comes to blending, Gueuze traditionally requires a three-year blend. Conversely, Kriek does not need to go beyond blending with a one-year-old Lambic. In this case this geuze is more of a wink and nudge towards the american tries/experiments of our beloved lambic. These tries, resulting in interesting and nice bottles of beer, but also very often resulting in beers that we find to tend more towards malt vinegar, seem to be liked by a lot of people even with the enormously high acetic acidity, and mostly by Americans. When we made a more acetic Oude Geuze (the VAT 108) to put in our Discovery Box, many people loved it, but it seems many Americans still found it not sour enough.

The Boon Millésime 2020 is a traditional lambic beer made with fresh Schaerbeek cherries. Thanks to the alcohol percentage of 6.5 per cent, which is not too high, the pronounced fruit aroma is given free rein. The cherries were harvested in the summer of 2020 and then fermented with lambic, which had already matured for 18 months. Ultimately, the bottling occurred in October 2021 after another six months of maturation in oak casks, followed by refermentation in the bottle. For the Millésime 2020, Boon used 270 grams of cherries per litre. Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4] 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.Under a Belgian law as amended in 1993, geuze must be made based on spontaneous fermentation only, without specifying what percentage of spontaneous-fermentation beer must be present. Hence, geuze beers and their fruit varieties that are not prefixed with “oude” are not produced by spontaneous fermentation alone, or in some cases only to a very limited extent. [7] 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: Find sources: "Kriek lambic"– news · newspapers · books · scholar · JSTOR ( December 2009) ( Learn how and when to remove this template message) 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.

Kriek Boon is a Belgian Lambic beer that has been flavoured with cherries. Lambics are produced by a natural fermentation using the wild yeasts unique to the Pajottenland region which create deliciously crisp and sour beers, of which the Boon brewers are masters. It has Champagne-esque bubbles, kept under control with a cork, and is a sweet and sour, sparkling fruity wonder. The tasting notes on the Lounge’s menu describes it perfectly: “Spontaneously fermented with 400g of whole cherries added to each litre of beer, giving a slight tartness with lovely cherry and almond flavours. Chocolate and cherries are a match made in heaven so this beer is the perfect companion for the hits of chocolate, vanilla, caramel and hazelnut.” It also goes well with a jammy biscuit. After blending fruit and bottle conditioning, some brewers age Kriek for a few more years. This is a testament to the power of fermentation as a preservative. How Long Can You Age a Kriek? Like all Lambics, Krieks age well. Unfortunately, there are trade-offs. Aging for longer allows the yeasts to develop their associated flavors in the beer. If these flavors are not what you want to emphasize in your Kriek, brewers recommend one to two years of aging. 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.

What Is Good With Kriek?

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. To us acetic sting (as we like to call it; "piqûre acétique" in French) is an off-flavour. But it seems it is an acquired taste for other people (in this case more so the American part of the world). So don't expect enormous amounts of sour because of course we're not going to let anything leave the brewery that we don't like ourselves. But what you taste is a nice complex, balanced Oude Geuze with acetic acidty that is already way above the level we normally prefer and what we'd easily at our brewery unofficially label as "american taste". At the same time it's still relatively mild compared to other beers, but it is only to show that we don't believe acetic acidty should have such a huge role in these beers. It is nice to add a small barrel with "neig" (lambic with acetic sting) to a large blend to give some depth (a bit like using salt and pepper in the kitchen). But it should not be a dominating taste in the beer. All the stories of irregular bowel movements and the enamel of teeth coming off is not what a properly made lambic beer should have as result.