Oud Beersel Bzart Kriekenlambiek: Difference between revisions
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== Description == | == 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. It was released in 2013 in both | 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. It was released in 2013 in both 750ml and 1.5L bottles and is labeled as 8% ABV.<ref name= BeerselBzartKriekenlambiek>http://www.bzart.eu/onze-bieren/bzart-kriekenlambiek - Beersel Bzart (Dutch)</ref> | ||
==History / Other Notes== | ==History / Other Notes== | ||
Revision as of 08:08, 7 February 2015
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. It 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.
References
- ↑ http://www.bzart.eu/onze-bieren/bzart-kriekenlambiek - Beersel Bzart (Dutch)