Kriek Beer Recipe. Add an airlock and let ferment in a quiet location with stable temps away from direct light. How do you make kriek beer?
Add an airlock and let ferment in a quiet location with stable temps away from direct light. Use lambic of roughly 2 years old. This is a classic cherry lambic.
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Tart Cherries (Frozen) Wyeast Belgian Strong Ale Or Similar Yeast.
The difference, however, lies in the maceration of 25% filtrate of fresh sour cherries before the beer is filtered and pasteurised. Fill the glass, if needed, with some more ice and mix again. 6.5 gallon (s) boil time:
In Addition To Cherries, A Sugar Syrup Was Added Along With 10 G Ceylon Cinnamon Per 100 L Lambic.
This homebrew recipe uses the following ingredients: Add the chicken stock, dried cherries, cream, lemon juice, and thyme and bring to a simmer. According to jef van den steen, in his excellent book geuze & kriek, the earliest recorded mention of a kriek recipe was in the 1878 manuscript of a belgian farmer.
Alcohol (Alcohol Content) 3.5 %.
Allow the spices to steep for 5 to 10 minutes. 5 gallon (s) boil size: Takes 4 to 6 months to mature.
Add An Airlock And Let Ferment In A Quiet Location With Stable Temps Away From Direct Light.
Garnish with a straw and a generous branch of mint that you activate first by. Gradually heat the beer to 150˚f, stirring every few minutes. Simmer until the chicken is just.
Sharp Cherry Flavor In The Mouth And Sour Finish.
Technically speaking this is not a true kriek beer. Color 6 primary fermentation (# of days & temp) 1 week @ 68f secondary fermentation (# of days & temp) see notes. After one month and/or when you get stable gravity readings: