Boon Kriek Lambic Cherry Beer, 6 x 375 ml

Product Information

Belgian Happiness offers a rich variety of kriek beers. Belgian raspberry beer, Kriek beer or peach beer, we offer them all. Find your favorite and enjoy! Delivery is to the following postcodes only – G1, G2, G3, G4, G5, G11, G12, G13, G14, G20, G21, G22, G23, G31, G32, G33, G34, G40, G41, G42, G43, G44, G45, G46, G51, G61, G62, G72, G73, G74, G75, G76, G77. Other G postcodes are covered by Mainland UK delivery. 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. 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.

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 Because we immediately filter and pasteurize the beer, this Kriek tastes slightly sweeter and fruitier than the Oude Kriek Cuvée René with its refermentation in the bottle. Thanks to its innovative taste, this cherry became very popular both with us and abroad. Today, this is undoubtedly the cherry consumers consider as a reference. 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? Most people are happy with bog standard beer. They’re happy drinking Carling or Heineken, and I don’t mind that. Each to their own. However, if you are in the top 1% (and growing) of drinkers who want to discover, understand and appreciate the craft, quality and value that the best independent breweries create then we are here for you.

How Do You Make Kriek Beer?

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. 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?

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. For the most part, Kriek is cherry-rich but dry and crisp with some light acidity. A Kriek aged for longer would have some gentle bitterness from the yeast. Is Kriek Sweet? 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.

We've already told you that our family never does anything the way other people do. Kriek Lindemans is a good example of that. We said it before, our family does everything differently! De Kriek Lindemans is a good example of this.

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. Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. [1] [2] Traditionally " Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these (partly or completely) with other varieties of sour cherries, sometimes imported. Even more important to Krieks than color, though, is authenticity in flavor. “The style hinges on the quality of the fruit,” Priest contends. “The quality of the underlying beer is important and needs to be complementary, but if it’s even a bit boring that can be a perfectly serviceable canvas for exemplary fruit. I reject any beer hoping to approximate the character with syrups or flavorings or extracts. You can’t fake cherry character… you need real cherries.” 8 of the Best Cherry Beers Kriek 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?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

Belgian cherry beer is known as one of the best beers in the world. It has a unique and complex flavor that combines sweet cherries, malt, and a hint of tartness. The beer is brewed in the traditional Belgian style, with a light body and distinct spicy character. The cherries used in the beer are carefully selected to enhance the flavor and give it a smooth, full-bodied taste. Belgian cherry beer is a great choice for those who appreciate a fruity beer with a distinct flavor. It pairs well with almost any food and makes for a perfect accompaniment to a summer day. 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. Find sources: "Kriek lambic"– news · newspapers · books · scholar · JSTOR ( December 2009) ( Learn how and when to remove this template message)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. 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. 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: