Difference between revisions of "Kriek Lambic Eylenbosch Cuvée Spéciale"
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The lambic is born of spontaneous fermentation and ages between one and three years in oak barrels. The master brewer then adds carefully selected cherries. This blend is then left to ferment again for several months. The cherry juice gives the lambic its crimson color and its cherry aroma. The Cuvée spéciale is best opened at cellar temperature or lightly chilled. | The lambic is born of spontaneous fermentation and ages between one and three years in oak barrels. The master brewer then adds carefully selected cherries. This blend is then left to ferment again for several months. The cherry juice gives the lambic its crimson color and its cherry aroma. The Cuvée spéciale is best opened at cellar temperature or lightly chilled. | ||
Latest revision as of 14:48, 6 September 2016
Description
Kriek Lambic Cuvée Spéciale was a non-sweetened Kriek that was once produced by Brasserie Eylenbosch. The ABV is 5%, and it was bottled in 25cl, 37,5cl, and 75cl bottles.
Label
Label text (Dutch): Eylenbosch is een van de zeldame Lambicbrouwerijen waar nog artisanaal gebrouwen wordt.
Onze Lambicbieren ontstaan door spontane gisting en worden gedurende een tot drie jaar in eiken vaten gerijpt. Pas dan voegt men zorgvuldig geselectioneerde krieken toe. Na maandenlange gisting geeft het sap van de krieken de Lambic een mooie dieprode kleur en het kriekenaroma.
Label text (French): La brasserie Eylenbosch est une des rares brasseries artisanales de Lambic encore en activité.
Le Lambic y nait d’une fermentation spontanée et se conserve de un a trois ans en futs de chêne. Le Maitre Brasseur ajoute ensuite des cerises soigneusement sélectionnées. Ce mélange est alors laisse en fermentation durant de longs mois. Le jus des cerises procure au Lambic sa belle couleur pourpre et son parfum de cerises. Le Cuvée spéciale se déguste de préférence à température de cave ou légèrement rafraichie.
Label text (English, translated): The Eylenbosch Brewery is one of the rare artisanal lambic breweries still active today.
The lambic is born of spontaneous fermentation and ages between one and three years in oak barrels. The master brewer then adds carefully selected cherries. This blend is then left to ferment again for several months. The cherry juice gives the lambic its crimson color and its cherry aroma. The Cuvée spéciale is best opened at cellar temperature or lightly chilled.
