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Brouwerij Boon • Flemish Brabant Belgium
Traditional kriek lambic fermented with whole cherries and aged in oak barrels. Naturally tart with restrained sweetness.
Tart, fruity and vibrant, with notes of sour cherry, almond, oak, finishing rich and sweet.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Pair with game meats like venison, as the sour cherry notes mimic a traditional fruit sauce."
Cook this: lapin a la kriek, or a cherry or raspberry tart.
Premium
A considered, special pour.
Traditional kriek lambic fermented with whole cherries and aged in oak barrels. Naturally tart with restrained sweetness.
Frank Boon's traditional kriek, made by steeping whole cherries in oak-aged lambic. Tart and expressive, with the cherry stones lending an almond note.
On the Fruit Lambic style, Lambic base fermented with whole fruit (cherries, raspberries, etc.). Can range from sweet and dessert-like to dry and tart depending on the producer.
Explore the Fruit Lambic guide Source: RateBeerA slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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