3 Fonteinen Kriekenlambik: Difference between revisions
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== Description == | == Description == | ||
3 Fonteinen Kriekenlambik is an unblended kriek lambic that has not undergone secondary fermentation. Kriekenlambic served at the Café is sweetened according to a recipe developed by Gaston, using a sugar syrup that Armand makes himself. While this only adds minimal sweetness, it does create a beer that cannot age. After five to six days, becomes acedic. <ref name=Summit12> | 3 Fonteinen Kriekenlambik is an unblended kriek lambic that has not undergone secondary fermentation. Kriekenlambic served at the Café is sweetened according to a recipe developed by Gaston, using a sugar syrup that Armand makes himself. While this only adds minimal sweetness, it does create a beer that cannot age. After five to six days, becomes acedic. <ref name=Summit12>Armand Debelder [[The_Lambic_Summit_2010#Part_12|The Lambic Summit, Part 12 (Shelton Brothers)]]</ref> | ||
== History / Other Notes == | == History / Other Notes == | ||
Revision as of 16:09, 5 January 2015
Description
3 Fonteinen Kriekenlambik is an unblended kriek lambic that has not undergone secondary fermentation. Kriekenlambic served at the Café is sweetened according to a recipe developed by Gaston, using a sugar syrup that Armand makes himself. While this only adds minimal sweetness, it does create a beer that cannot age. After five to six days, becomes acedic. [1]
History / Other Notes
3 Fonteinen Kriekenlambik is not considered to be commercially available in bottles and is most often served on draught at the 3 Fonteinen Café and at the brewery. Most of 3 Fonteinen's Kriek is sold this way. It has also been served at various festivals and gatherings. The cherries used for this Kriekenlambik are of Polish origin provided by [[Brouwerij_Boon|Boon].
References
- ↑ Armand Debelder The Lambic Summit, Part 12 (Shelton Brothers)