Difference between revisions of "Oud Beersel Bzart Kriekenlambiek"
From Lambic.Info
| Line 14: | Line 14: | ||
File:Label Bzart Kriekenlambiek Millesime 2013 Back.jpg|U.S. label approved in 2016 | File:Label Bzart Kriekenlambiek Millesime 2013 Back.jpg|U.S. label approved in 2016 | ||
</gallery> | </gallery> | ||
| − | |||
| − | |||
== References == | == References == | ||
Revision as of 09:21, 2 November 2016
Description
Oud Beersel Bzart Kriekenlambiek is a kriek lambiek that was finished with Champagne yeast. It was produced from 13 month old lambic with Haspengouwse cherries aged for 6 months in 130 year old barrels. The first batch was released in 2013 in both 750ml and 1.5L bottles and is labeled as 8% ABV.[1]
History / Other Notes
Bzart Kriekenlambiek underwent the "Méthode Traditionnelle" (or "Méthode Chamepnoise" in Champagne terms) in which a riddling and disgorgement process takes place. This process, performed by Guy Geunis, gives the beer a sparkling wine type finish. Subsequent batches have been released.
Label
U.S. label approved in 2016
U.S. label approved in 2016
References
- ↑ http://www.bzart.eu/onze-bieren/bzart-kriekenlambiek - Beersel Bzart (Dutch)