Lindemans Kriek (250ml Bottle)
This sweet-acid drink was obtained by adding fresh black cherries to a barrel Lambic of 6 months young. The addition of fruits provokes a new fermentation in the oak barrels. After another 8 to 12 months, only peels and stones left and the Kriek-Lambic is ready to be filtered and bottled. The residual sugar can be adjusted with straight-on fruit juice to give a refermentation in the bottle. This traditional type of fruit beer is more acid and less fruity. Because of the limited availability of the "Schaerbeekse Cherries", just as to brew a less sour and more fruity Lambic beer, Lindemans farm brewery developed an unique natural method using pure cherry juice from unfrozen cherries. This straight cherry juice is blended with selected Lambic of different ages. Kriek has a pink-red colour and a delicious taste of sparkling cherry champagne.
Bottle from the back of the fridge that’s a year or two old. Dark red pour with a big pink head. Tart and sweet cherry aroma. Similar flavor with a lasting tart cherry finish. Sampled this at the Columbus Alefest a couple weeks ago and could swear it tasted like kool-aid. Maybe time has been kind to this bottle.
Lambic Style - Fruit
Lambics are wheat beers made with stale hops and fermented with wild yeasts and other microorganisms, traditionally only on the Senne Valley in and around Brussels. The most traditional of the fruit lambics are kriek (cherry) and framboise (raspberry). In modern times, peaches (peche), blackcurrants (cassis), grapes, as well as more exotic fruits are used. Traditional lambics are commonly denoted by the term "oud", which is a reference to "old-style", and these are the most sour. More commonly, though, lambics are sweetened to cut the intense acidity. Serve with sharp cheeses or pickled dishes, or use in the preparation of mussels.