Kriek: Difference between revisions

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A recipe for kriek from 1907 details the following process information to produce a kriek<ref name="Petit Journal du Brasseur 1907"/><ref> [http://www.horscategoriebrewing.com/2018/10/a-recipe-for-kriek-from-1907.html | Hors Catégorie Brewing blog post on Kriek from 1907] </ref>:

Use lambic of roughly 2 years old.

Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per 100 L lambic.

* Use lambic of roughly 2 years old.

In addition to cherries, a sugar syrup was added along with 10g Ceylon cinnamon per 100 L lambic. Macerate for 4-5 months.

* Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per 100 L lambic.

Bottle and condition for roughly 6 months, at a maximum temperature of 15-17° C, after which the beers is carbonated and ready.

* In addition to cherries, a sugar syrup was added along with 10g 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.

The resulting beer would age well for about 5 years.

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 A recipe for kriek from 1907 details the following process information to produce a kriek<ref name="Petit Journal du Brasseur 1907"/><ref> [http://www.horscategoriebrewing.com/2018/10/a-recipe-for-kriek-from-1907.html | Hors Catégorie Brewing blog post on Kriek from 1907] </ref>:
-Use lambic of roughly 2 years old.
-Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per 100 L lambic.
+* Use lambic of roughly 2 years old.
-In addition to cherries, a sugar syrup was added along with 10g Ceylon cinnamon per 100 L lambic. Macerate for 4-5 months.
+* Use 160-200 g cherries (preferably Schaerbeek, but sometimes Cerise du Nord and Schaerbeek were used) per 100 L lambic.
-Bottle and condition for roughly 6 months, at a maximum temperature of 15-17° C, after which the beers is carbonated and ready.
+* In addition to cherries, a sugar syrup was added along with 10g 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.
 The resulting beer would age well for about 5 years.