Kriek Lambic Cantillon Kriek Lambic Cantillon

Kriek is obtained by adding organic griotte cherries from Turkey to 20-month-old lambic in a ratio of 200 g of fruit for every liter of lambic. It is essential to select a lambic with a strong character that can support the pronounced flavor provided by the cherries. After two or three months of contact with the fruit, one-year-old lambic is added, which provides fermentable sugars necessary for refermentation in the bottle. The result is a crimson red beer, with a marked fruity and acidic tone to which both the lambic and the fruit contribute. If drunk young, the organoleptic sensations of the cherries prevail, while aging leads to the prevalence of the characteristics of the lambic.

Kriek is obtained by adding organic griotte cherries from Turkey to 20-month-old lambic in a ratio of 200 g of fruit for every liter of lambic. It is essential to select a lambic with a strong character that can support the pronounced flavor provided by the cherries. After two or three months of contact with the fruit, one-year-old lambic is added, which provides fermentable sugars necessary for refermentation in the bottle. The result is a crimson red beer, with a marked fruity and acidic tone to which both the lambic and the fruit contribute. If drunk young, the organoleptic sensations of the cherries prevail, while aging leads to the prevalence of the characteristics of the lambic.