North East Brewing Co.
Boston, MA
Available: only in Boston
This Belgian-style beer was fermented out completely without fruit in a unitank, then transferred to a French-oak cask. Two pounds of sour red cherries were added per gallon, and a slurry of Brettanomyces yeasts, Lactobacillus and Pediococcus bacteria. The beer spent 8 months on fruit, then aged in the bottle for an additional several months.
ABV: n/a
ABW: 7 before fruit
Color: 8.3 before fruit
Bitterness: 10
Original gravity: 1062 before fruit
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Although I dislike the description "Belgian Kriek Lambic Style," the comparison with spontaneously fermented Belgian beer is obvious. Bottled in a sparkling wine bottle with both a cork and a crown, the aroma that escapes when the cork is removed is astoundingly authentic and lambic like. So is the color⎯rose with strong amber overtones. The slight head disappears immediately, unfortunately too often a characteristic of these distinctive brews. The taste is pleasantly acidic, like a dry wine, with just enough cherry flavor to provide balance. The traditional "barnyard character" is evident in the finish. Serve in flutes as an aperitif with hors d'oeuvres.
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A stunning achievement for an American brewery! Indeed, it has many of the complex characteristics associated with lambic-style beers. But I suppose there’s always a twist, and here a hybridized character emerges with hops lending bitterness not usually associated with Belgian-brewed lambics. Dry, well balanced acidity offers some refreshing experiences, particularly with fish, poultry and other white meats.
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It's labeled "Belgian Kriek Lambic Style" but there's no other information. Is it fermented with wild yeast or with a lambic culture from a laboratory? Gorgeous, gushing pink in the glass with a sour aroma and a hint of "horse blanket." Tart and sour in the mouth, followed by a long, quenching finish that becomes dry. There's not a lot of cherry aroma or flavor and it lacks the stunning sourness of a true Belgian kriek, but it's highly quaffable.
