Today, Emily and Melissa drink some kriek with Danny. Also, Emily and Melissa have a “moment.” There is only one more video after this one, and it can only go downhill from here.
To learn more about kriek, and more specifically, Transatlantique Kriek, read below.
As we learned in the last video, Belgian brewers produce lambic by allowing wild yeasts and bacteria to spontaneously inoculate it. They then either blend lambics of varying ages and create gueuze, or they add fruit to the lambic to create something new. Most people are probably familiar with framboise, which is lambic with raspberries added. Kriek has cherries added, and a few others that you may see from time to time include pêche; with peaches added, or pomme; with apples.
The Boon Brewery in Belgium, had its start brewing lambic beers since 1680 when they were a family owned farmhouse/brewery. Overtime as the the brewery got handed down to each generation, it was eventually sold to Frank Boon, and thus renamed. Transatlantique Kriek is a collaboration beer between Frank Boon and New Belgiums’s brewmaster, Peter Bouckaert. Boon brews and ages a kriek in Belgium for two years, after which it is shipped to Colorado for New Belgium to blend alongside a golden lager. The result is a beer that is not nearly as sour as traditional lambics or krieks, but instead has a bright fruity aroma, and a dry finish. Only a hint of tartness flashes across the palate, making this beer very drinkable and approachable for anyone new to sour beers, or any beer for that matter.