In order to obtain a beer like no other, Lindemans have been adding whole sour cherries to lambics for generations.
Their meeting with American importer Charles Finkel in the 1970s revolutionised the fruit beer segment. Charles convinced them to export their old kriek to the United States by boat. What they had not thought of is that the movement of the waves would reactivate the fermentation process and cause the corks to pop during the trip. It was like something out of The Adventures of Tintin. To prevent that from happening, they therefore developed an alternative production method for their kriek.
Using fresh, not from concentrate, unsweetened cherry juice which they mix with lambic that is at least one year old before fermenting & macerating for up to 3 days and pasteurising the whole batch. So the corks don't pop. Due to the use of juice and pasteurisation, this kriek is sweeter and fruitier than Old Kriek Cuvée René, which undergoes a second fermentation process in the bottle.
Thanks to its innovative flavour, it was a resounding success both in Belgium as well as around the world. Nowadays, it is undoubtedly the reference Kriek for consumers. Deliciously fruity with the fresh flavour of freshly picked cherries. Its sharp and full-bodied flavour gives way to a perfect balance between sweet and sour.
||Lambic Fruit Beer
||Bread with cottage cheese and herbs, Terrines, Carbonade flamande (a traditional Flemish stew).