Kriek: Difference between revisions
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* Use lambic of roughly 2 years old. | * Use lambic of roughly 2 years old. | ||
* Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per | * Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per L lambic. | ||
* In addition to cherries, a sugar syrup was added along with | * In addition to cherries, a sugar syrup was added along with 10 g Ceylon cinnamon per 100 L lambic. Macerate for 4-5 months. | ||
* Bottle and condition for roughly 6 months, at a maximum temperature of 15-17° C, after which the beers is carbonated and ready. | * Bottle and condition for roughly 6 months, at a maximum temperature of 15-17° C, after which the beers is carbonated and ready. | ||