Boon Kriek Lambic Cherry Beer, 6 x 375 ml

Product Information

mL cork & cage green bottle from the LCBO; "2020 Harvest" best before 04/08/2025. Served barely chilled. Kriek Boon Sélection is only available on draught and is based on our bottled Oude Kriek Boon. Kriek Boon Sélection is made in a similar way as Oude Kriek Boon: we make it by fermenting 400 grams of fresh cherries per litre Lambic. The blend of this Kriek Lambic and young Lambic is kegged. The high number of cherries result in a very intense, yet slightly tart cherry flavour. Result: this beer is 100% natural.

Maybe we’ll take a visit to the Mandarin Oriental sometime next year, pull up a plush chair and enjoy their Beer Afternoon Tea because, as much as I enjoy a home poured bottle of Kriek Boon, I’m certain it’ll taste even better with a menu designed to match it’s fruity charms. 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.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. 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. You may or may not have seen this recently; either way I'd still like to let you know there's a new Oude Geuze we've made with Mikkeller!

You may or may not have seen this recently; either way I'd still like to let you know there's a new Oude Geuze we've made with Mikkeller! In this case… Read MoreAfter 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? 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. If you like simple answers, you could describe Kriek as a bunch of cherries soaked in the ferment of a Lambic. And then most brewers blend the resulting liquor with a younger Lambic to pump up the fizz factor. To reach higher ABV levels, brewers blend a younger Lambic after the aging with fruit. This allows for more alcohol production. Can You Age Kriek?

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.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 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] 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? Unable to muster anything quite as tasty as the Lounge’s ace chef Paul Thieblemont, I hopped down to Gregg’s Bakery and snaffled a jammy biscuit instead.* The beer is stored primarily in large wooden barrels, called foeders. Brouwerij Boon has a park of more than 100 horizontal casks averaging 8,000 litres capacity each. Only old oak barrels are used, as new oak contains too many tannins [10]