All wines stored at 55° and 70% humidity
The Kriek bottling, using the local Schaerbeekse sour cherries (not so sour really), will take you back in one sip to the first time you had a bite of cherry pie as a child - one without the preservatives and confectionery qualities you'd find at a grocery store pastry section today. Tasting these freshly picked cherries yesterday in Belgium was a sense memory that will be tied to me forever. Thankfully, in glass, all of the raw qualities of these cherries holds strong.
Lambics, also referred to as sours, initially pulled me in for their vinous qualities and unusual persistent finish. Often times I find a flinty reductive quality that calls to mind the best bottlings from white Burgundy producers such as Roulot, Lafon, and Coche-Dury. That driving intensity, crazy levels of concentration, so severe, and yet concluding with unparalleled freshness.
Commonly regarded as the world's most mysterious beer, Lambics are spontaneously fermented with natural yeasts. This is mother nature's most ancient brew. They are produced in, and around the city of Brussels. In the 1950's there were hundreds of Lambic brewers within this Pajottenland region of Belgium, but today only a few remain. The production is extremely labor intensive, and as a business proposition there simply wasn't the financial incentive 70 years ago for brewers to continue this tradition - technological advancements offered more desirable options.
Lambics are derived from about 35% wheat and 65% malted barley, with relatively small amounts of aged hops used.
Following your heart as a wine lover into beer territory is not always easy, I know that as well as anyone. Once you taste the magic from this most fabled Lambic producer, you will become a believer in this ancient brew!