Login
Register

Home

Brew University

Brew Reviews

Brew News

Brews Traveler

Brew Community

About

Beer Styles by Category

 joinus  facebook 32  twitter 32  instagram 32  

  • Beer
  • European Sour Ale
  • Fruit Lambic

    Fruit Lambic

    Aroma: The fruit which has been added to the beer should be the dominant aroma. A low to moderately sour/acidic character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.

    Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting. Always effervescent.

    Flavor: The fruit added to the beer should be evident. A low to moderate sour and more commonly (sometimes high) acidic character is present. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character – thus fruit lambics are not intended for long aging. A low, complementary sweetness may be present, but higher levels are uncharacteristic. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent. No hop flavor. No diacetyl.

    Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.

    Overall Impression: Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. A lambic with fruit, not just a fruit beer.

    History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.

    Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.


    OGFGIBUsSRMABV
    1.040 - 1.060 1.000 - 1.010 approx 10 3 - 7 5 - 7%
    IBU levels are up to approximately 10.





    4 results - showing 1 - 4
    Ordering
    Details
    Ratings
    MonkMonk   638 0 1 0

    Beer Information

    Alcohol by Volume (ABV):
    4%
    Availability:
    Available Year-round
    In origin, 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...
     
    0 (0)
    Cantillon Kriek
    MonkMonk   595 0 1 0

    Beer Information

    Serving types:
    • Bottled 750ML
    • Bottled 375ML
    Alcohol by Volume (ABV):
    Availability:
    Available Year-round
    The fermentation will change the primary taste of the product and the Kriek will be dominated by the character of the lambic. The red colour will change into more oily shades. This is, however, a personal point of view. Some customers conserve their Kriek for a long time and like...
     
    0 (0)
    Lindemans Kriek Lambic
    TheCellarMonkTheCellarMonk   791 0 1 0

    Beer Information

    Serving types:
    • Case - Bottles
    • Bottled 355ML
    • Bottled 750ML
    Alcohol by Volume (ABV):
    Availability:
    Available Year-round
    We've already told you that our family never does anything the way other people do. Kriek Lindemans is a good example of that. In order to obtain a beer like no other, we have been adding whole sour cherries to our...
     
    0 (0)
    TheCellarMonkTheCellarMonk   524 0 0 0

    Beer Information

    Serving types:
    • Bottled 355ML
    • Bottled 750ML
    Alcohol by Volume (ABV):
    7%
    Availability:
    Available Year-round
    “This is the masterpiece of which I am most proud, as is one of my sons after whom it is named. What makes this traditional kriek special is that it is brewed with whole cherries. Since real Schaerbeek cherries are scarce, Lindemans Brewery has found their...
     
    0 (0)
    4 results - showing 1 - 4

    Join Us

    Help Us Grow!
    Won't you join us in the Cellar for a few beers? CellarMonk~Beer is run by beer enthusiasts for the beer enthusiasts. A basic membership is always free and allows you to read, rate and review all beer entries and much more. Click below to create an account... and help us build a greater following!

       

    joinus