Lindemans Kriek Beer 37.5 cl (Case of 6)

Product Information

We've already told you that our family never does anything the way other people do. Lindemans Kriek is a good example of that. This is such a sweet punch to the face while having been working on a Beersel oude geuze that the cherry is as if straight out of the maraschino jar. This also pairs with an unpleasant note of baby powder (?)...or maybe that's a little bit of the cinnamon character you sometimes find in krieks. Another good introductory Kriek, this example from Hof ten Dormaal leans more acidic and rustic. After testing out the waters with Lindemans’ Kriek, I’d recommend seeking out this farmhouse version. Lindemans Brewery (Brouwerij Lindemans) is a Belgian family brewery based in Vlezenbeek, a small town in Flemish Brabant, southwestern Brussels. It produces lambics, a style of Belgian ale that uses raw wheat and wild yeast.

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 Joe Connolly of Springdale sees Kriek Mythology as a “bridge between the old world and the new.” The base beer is split into bourbon barrels and aged on whole cherries. “After marrying the barrels together, we dose this beer with cherry juice and ferment out a bit further,” Connolly shared. “The result of this — and bottle conditioning — means that we create a beer ideal for cellaring.” Our bottle of Mythology had been in our collection for several months and has taken on a rich, tart cherry characteristic with maybe even a subtle dark chocolate note. The Referend’s founder James Priest doesn’t consider this beer to be a Kriek. A Ghost Is Born is actually made from the remains of a beer meant to more closely mimic the Kriek style. After aging a spontaneously fermented golden ale in port barrels with whole Balaton cherries and then bottling that beer, the barrel –and cherries — were topped off with a spontaneous pale wheat ale. That became A Ghost Is Born. “By using ‘spent’ cherries, [A Ghost Is Born] carries through only the secondary and tertiary cherry characteristics and not the primary ones,” Priest shared. The result is still stunning, though markedly different from the other beers we sampled for this piece. A Ghost Is Born didn’t have the savory qualities or density that most Krieks carry, though it still had a wonderful tartness and balanced sweetness that managed to stay refreshing. 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

Because of the limited availability of sour cherries from Schaerbeek, the traditional ingredient for Kriek, Lindemans Kriek is made using unsweetened cherry juice which is added to a mixture of lambics of different ages. The resulting beer is described as less sour and more fruity. It contains 2.5% ABV. 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. This wasn’t our first time trying this fantastically named beer. I’m not sure if Aardwolf would consider “The Bearer of the Cup” to be in the Kriek category, but this red wine barrel-aged blonde ale received a treatment of cherries and raspberries (raspberries are frequently used in lambic fruiting). The cherry definitely plays a dominant role, though, and seems to fall into the Kriek family tree. A distant cousin perhaps. The brewery, to this day, is still a family company, run by brothers Nestor and Rene for a long time, [3] before their sons, Dirk and Geert, took over the business, each having a 50% interest in the company. [1] Lindemans Brewery in Vlezenbeek Production [ edit ] 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 juice 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.

Another Our Mutual Friend beer! The anniversary release from Denver’s OMF was a riff on the traditional Kriek style. Instead of a spontaneously fermented beer, the base for Chêne Cerise was a mixed-culture sour that was aged in a foeder with whole Balaton cherries. Chêne Cerise captures the savory, aggressive flavors of a classic kriek but balances it out with a soft tartness.Syötä sähköpostiosoitteesi, jolla olet rekisteröitynyt. Lähetämme sinulle linkin, jonka avulla voit vaihtaa salasanasi. Seuraa sähköpostissa olevia ohjeita. Jos tarvitset apua, ole yhteydessä asiakaspalveluumme 020 692771.