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Lambic is a Belgian beer style whose name comes from Flemish. In contrast to conventional beer, no yeast is added to this brew. Instead, the brew is stored in an open vat. The wild yeasts contained in the air ensure spontaneous fermentation. It is important that the room is well ventilated so that there are enough yeasts for fermentation. The flavor depends entirely on the yeast and can be controlled much less than when working with cultured cultures.
Such a lambic is the basis for the Kriek from Cantillon. The Belgian brewery mixes it with fresh sour cherries and lets the duo ferment together. This has the advantage that the wild yeasts on the fruit peels also become active and contribute to fermentation. The cherries also conjure up a wonderful, deep red color in the beer and give it its fruity, subtly sour taste.
The special thing about this beer is that it tastes good both when it is young and after it has been stored for a long time. If you decide to enjoy it straight away, you will drink an exuberantly fruity beer that tastes fresh and cherry. If you let the fine wine mature for a while, the lambic beer takes over and pushes the fruitiness into the background. Both variants have their appeal - the choice is yours!
CantillonWater, barley malt, wheat malt, sour cherries, hops, yeast
