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Originally, this sweet-acid drink was obtained by adding fresh cherries to half young Lambic. Adding fruits provokes a new fermentation in the oak barrels. After 8 to 12 months were the crack only seeds and peel and wash the Kriek Lambic is ready to be filtered and bottled. This method gives a more acidic and less fruity beer.
Due to the limited availability of the real "Skimmer Krieken" as to brew, brewery Lindemans developed a unique alternative natural method. More fruity and less sour beer Here she uses freshly squeezed cherry juice, not concentrated and unsweetened, which is mixed with carefully selected lambic with a weighted average age of at least one year and whose oldest has matured. Wooden barrels for at least three years The juice is some time in barrels carried by the lambic before the mixture is filled in the bottle.