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mkunz
06/23/10 12:28 PM  
Kriek tips
I would like to brew a Kriek. I'm looking for a flavor profile similar to Kriek De Ranke or Liefmans Kriek where you get that huge juicy, cherry explosion. My question is how do you go about getting that juicy sweetness left in the beer while still carbonating without force carbonating or having bottle bombs? It seems to me like there must still be a great deal of fermentables left in these beers or is it a matter of the quality of cherries? I'm in the dark here, please help!
tankdeer
06/23/10 02:00 PM  
Re: Kriek tips
Well what most breweries like that do is to pasteurize and then backsweeten. Often with artificial sweeteners like saccharine.

Your best bet as a homebrewer is probably to keg, force carb and backsweeten.

Adrian
06/23/10 03:40 PM  
Re: Kriek tips
What about back sweetening with Splenda? Supposedly brewer's yeast won't eat the stuff.

tankdeer
06/23/10 03:53 PM  
Re: Kriek tips
<<What about back sweetening with Splenda? Supposedly brewer's yeast won't eat the stuff. >>

Sacch won't, but I'm not sure about brett. Personally, I have yet to taste and artifical sweetener that doesn't taste, well, artificial. And I personally hate that flavor, and wouldn't want it anywhere near my beer. Let alone a sour beer that has been years in the making.

mkunz
06/23/10 04:23 PM  
Re: Kriek tips
are you sure that liefmans and de ranke are using artificial sweeteners? they taste worlds beyond lindemans to me. a much different sweet, fruit juice as opposed to nasty syrupy artificial sweetener?
tom sawyer
06/23/10 04:30 PM  
Re: Kriek tips
I don't think Kriek de Ranke is sweet at all. I'd descirbe it as tart, fruity and refreshing with cherry flavors from both the fruit and the Brett.

I just bought another bottle, I'll be indulging in it soon and will give a fresh impression. It was one of the reasons I decided to try to make krieks.

mkunz
06/23/10 04:34 PM  
Re: Kriek tips
the more i think about it, I agree that it's not really all that sweet just that huge cherry character to it. I suppose just adding a large amount of cherries is going to do the trick for me?
ChadY
06/23/10 04:42 PM  
Re: Kriek tips
The trick is in the the amount of time the fruit sits in the barrels or in this case probably a carboy.

In producing a couple of sour beers through blending of what started out as the same golden sour base, which had been barrel aged for 2 years, I blended fresh peaches, fresh rasberries and fresh cherries.. The use of frozen "fresh fruit" really helps too. I don't like the oregon fruits pasterized puree, But I know commercial breweries using it.. actually most are! If you don't give but a few weeks for the fruit to sit on the base beer you will have a much more present fruit character. We even took some wheat beer and added fresh harvested fruits... after a week the character and color is there. The sweetness starts out and fades with age. So fresh fruit or frozen fresh fruits that you de-thaw and crush/mush then added in very large quantities.. I recall recently Boon said 380g per liter or something massive like that... experiment!

Chad

tankdeer
06/23/10 05:44 PM  
Re: Kriek tips
<<are you sure that liefmans and de ranke are using artificial sweeteners? they taste worlds beyond lindemans to me. a much different sweet, fruit juice as opposed to nasty syrupy artificial sweetener?>>

Sorry, I wasn't trying to imply specifically that those beers have artificial sweeteners. Simply that it is common practice in the "sweetened sour beer" industry. It's been a while since I've had either of those, but you are correct that they have a lot of cherry going on.

Al B
06/23/10 09:54 PM  
Re: Kriek tips
As far as quantities of cherry, I'm getting a real nice kriek right now using 7 lbs of Oregon Mont. cherries (in water) and 4 lbs. of dried Balaton tart cherries (no sugar or vege. oil) per 5 gal. of sour brew. No sweetness, but dryness (IMO desireable).

1vertical
06/24/10 01:05 AM  
Re: Kriek tips
I have one that I have NOT sampled yet. It is in oak and I added mahleb to the beer to give back the cherry pit flavors that the canned pitted mont. cherries were missing. I will post back when I sample this beer which is getting to be high on my agenda.
 
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