Cantillon Kriek

Brewed by Cantillon
Style: Lambic - Fruit
Brussels, Belgium

2005 bottle. I smelled vinegar when I popped the cap and I broke the cork opening it, so I was worried this was a bad bottle. Looks like a rose! Even a little effervescence, but no real head. Clear bright red. Horseblanket? Hay? Tangy and sharp. Lactobaccilis smells strong, with some salt. Nothing too abrasive, or cherry-like, for that matter. In the mouth this is thin but not overly watery and nicely subduedly carbonated. The flavors are the real shocker. Though this is rather tart, I’d say the first thing that comes to mind is salty! Tart lactobacillis funk. Like a sour yogurt. Lemony. A little vinegar. Hell, I even pick out some cherry in with the straw and light "barnyard". Really well balanced. Like a dry white wine, though much more astringent. The funky horseblanket comes on strong in the finish, disappearing into a straw acidic dry aftertaste. I really enjoy this and I think I may be willing to put down money for other Cantillon products now.

In a word..SOUR. I’m a big fan of Flemish Sours, and have come to like the Lambics a lot on certain occasions, so the tartness of a beer does not bother me. However, I either got one past its prime, or this is meant to be over the top. While it did feature a pleasant cherry aroma and flavor, these too were dampened by the tartness. That being said, the palate was a pleasant blend of the ultra-sour, followed closely by a sweet finish...both to an extreme. All and all, this reminded me of some of those sour kid’s candies I’ve had, where your mouth puckers up as you eat them, but for some reason, you come back for more. I’m sure I’ll be back for more of this in the future.

Brux 07. Tasting at the brewery. Pours an almost clear red with a small diminishing pink head. Hint of lacing. Smells of cherry and honey. Very, very acidic with a light sweetness. Heavy earthy aromas with a lot of cherries and vinegar. Some cask wood. Soft carbonation. Also some minerals. Long cherry- metallic- and bitter finish that is kinda harsh on the throat.
Also had a bottled and maybe a bit aged version that was not as sour.

Bottled in 2003 12oz. bottle. I had trouble getting the cork out, as it was semi-soaked and started breaking up. I managed to get it out without it falling in the bottle. It pours a cranberry red while bubbles dissipate as I let the Kriek breathe for a few minutes. I have been really excited about trying this! I can pick up a faint aroma from more than 2 feet away even before I can put my nose to it. The aroma is sour cherry skins and wild yeast. The flavor is sour with oak and has the acidity of the ripest cherry skins and lemon rinds. The sourness saturates my tongue until it is numb. No sweetness to note of. Undeniably Cantillon.

(Draught) Dark red colored, slight cloudiness there also. Vanishing pink head. Aroma is nice with wooden cherries, some sour lemon also there. Medium bodied. Flavor gets even better with cherry, wooden tones, still this ftuity sweetness is cut nicely with balancing sourness. Soft palated.

750ml Bottle pous a nice bright red with a slight haze and a thin quick light pink head. Lots of sour cherries on the nose with the classic musty notes as well. Flavor was massivly tart. Almost bloking the cherry flavor for the moment. Then it comes through. Sour, Sour Sour cherries are all over the place. Not at all candy Jolly rancher type just dry tart sour cherries. Some woody, dusty yeast notes as well but appropriately complimentary. Thanks Jordan for splitting this bottle wioth me. Nearly a pint of this was awsome.

Bottle: Pours a bright, cherry red with a bubbly fruit colored head. Nose is of pie cherries and sweet tart candy. The taste is loaded with tart from the cherries and a mouth puckering sour. Sour and tart dominated as opposed to fruity.

12 oz. bottle. Aromas of cherry, sour, oak. Beautiful ruby color, with essentially no head. Starts lactically sour, with cherries. Puckers the mouth. Oaky notes survive the cherries. Develops earthy notes as the experience proceeds. Seems to become a bit acetic as well. Bet the pH value is below 5!