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tom sawyer
04/13/10 10:33 PM  
Fruit Timing In Kriek
Why do you want to wait for a year before adding fruit to a lambic to make a kriek? I ask because I made a kriek kit and added the cherry puree after 1 month. After a year I bottled and it was quite good, its 20 months now and really tasty.
Mike T
04/14/10 11:56 AM  
Re: Fruit Timing In Kriek
A big reason that fruit is traditionally added later in the process for sour beers is so that it allows the brewer to select which barrels to use straight, in a gueuze, or with fruit based on how their flavors develop. Some fruits add a lot of acid, so you might not want to add apricots (say) to a beer that is already very acidic. Fruit also covers up subtle flavors, so you probably wouldn't use your "best" lambic as a base for a fruit beer.

From a homebrewing standpoint if you "know" you want to make a kriek there isn't much of a problem adding the cherries early on. That said I've been happier with the fruit beers I've made where the bugs have time to get established first, and as a result get to eat the fruit sugars. Adding the fruit after a month means that most of the sugars are eaten by the Sacch, so less funk/sourness will result.

I tend to split batches after a year, age half on fruit and bottle half plain. It is a nice way to get a variety.

Glad to hear the batch turned out well.

tom sawyer
04/14/10 02:38 PM  
Re: Fruit Timing In Kriek
Thanks, the batch was really very good considering it was an extract kit. I just read in Wild Brews that extract isn't supposed to make a good lambic. Anyway its inpired me to learn a little about these beers so I can approach things more intelligently. Probably never make another decent kriek!

Makes sense to let the taste buds decide if the beer needs it. I don't think I've ever had a non-kriek/framboise lambic beer, just the Rodenbach Flanders red. I'll give it some more thought before I throw the can of puree in. I suppose if I waited and added at a year, I'd be feeding the Brett more than the Sacch.

04/14/10 06:16 PM  
Re: Fruit Timing In Kriek
I agree with Mike about splitting the batches. Most of the wild brews I have made in the past year with brett in the primary have gotten that style of treatment. Half packaged plain for the now beer experience and half racked onto lots of fruit for extended aging. It is quite fun and interesting to get double the bang for your buck out of the same beer!
tom sawyer
04/16/10 07:47 AM  
Re: Fruit Timing In Kriek
Thanks for the insights. I just read about this subject in Wild Brews so its comig together for me a little better now.
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