Difference between revisions of "Oud Beersel Bzart Kriekenlambiek"
From Lambic.Info
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==Label== | ==Label== | ||
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| + | File:BZART Kriekenlambiek.jpeg|Current label | ||
File:Label Bzart Kriekenlambiek Millesime 2013 Front.jpg|U.S. label approved in 2016 | File:Label Bzart Kriekenlambiek Millesime 2013 Front.jpg|U.S. label approved in 2016 | ||
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 | ||
Latest revision as of 21:48, 18 June 2020
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
Current 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)