Speaking of krieks…
A certain level and quality of acidity is great for wine, so why is acidity in modern beers a flavor faux pas? Traditional beer styles were more acidic because the breweries were not able to isolate yeast from bacteria in the environment. Nowadays, modern brewers are bringing it back old methods and creating sour beer that are more complex, more refreshing and most importantly pairs well with food!
So, what is a kriek? Kriek is a sour beer fermented on cherries. It comes from the Flemish word for “sour cherries,” and the beer style originated from Belgium. The traditional krieks are either spontaneously fermented or mix fermented (a fermentation process that uses wild yeasts and bacteria; from the atmosphere or residing in a barrel respectively). Resulting in mix fermented wild ales of lambic style beers. Did I lose you there? (don’t worry, we wrote the definition below for you). Both fermentation process gives the kriek a nuanced flavor and vinous character. Sugars are fermented out and what is left is a full cherry aroma with a tart, dry finish. A finished kriek is the perfect summer drink; it’s refreshing, crisp, and spritzy. Or even for cooler weathers, as notes of cherry and complex earthy aromatics from the natural fermentation complements gamy and hearty dishes.
One more thing, traditionally brewed krieks are bottle conditioned beers and are a live product. Bottle conditioning involves bottling beers with live culture, causing a secondary fermentation in bottle. Unlike modern commercialized beers like Tsingtao that get its carbonation from an injection of exogenous carbon dioxide under pressure, bottle conditioning allows the beer to be naturally carbonated. The refermentation process gives off carbon dioxide that dissolves into the beer that results in a finer and silkier texture. Also, the fermentation process gives off flavour and aroma compounds, allowing the beer to develop deeper and more complex flavours over time. Lastly, such beers have much longer shelf life and aging ability compared to beers that are commercially produced.
The krieks we have at Blue Supreme are fruity tart, dry and highly effervescence. We recommend pairing it with our Duck Confit Burger. The carbonation along with tartness of the beer acts as a palate cleanser, refreshing the palate after every sip. The fruitiness acts as another component to the dish.
The krieks we have at Blue Supreme are fruity, tart, dry and highly effervescence (think Champagne bubbles). To enhance the full kriek experience, we recommend pairing it with our Duck Confit burger. The carbonation along with the tart dryness of the beer acts as a palate cleanser, refreshing the palate after every sip (then you can eat and drink more). The sharp intensity of the horse radish as well as the acidity of the red cabbage marmalade will also go well with the fruitiness of the kriek. Lastly, the cherry aromas can act as an extra component on the dish.
*Lambic: is a complex fermentation based on locally and naturally occurring wild yeasts and bacteria. There are two principal fermentation stages in the lambic process which involves “wild” or native microorganisms. The first stage lasts about 3 to 6 months and produces mostly ethanol. The second stage takes about 12 to 24 months and produces mostly acids. Lambic fermentations, often described as spontaneous, is determined by the local organisms that inhabit the brewery and its environs.
*Mixed fermentation: is a fermentation process and flavour from a mixed culture of yeast and bacteria such as Saccharomyces, Brettanomyces and Lactobacillus and Pediococcus.