Bogaerden Black Kriek
Brouwerij-Stokerij Sako in Bogaarden, Flemish Brabant, Belgium 🇧🇪
Lambic Style - Kriek Regular|
Score
7.01
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Appearance - 8 | Aroma - 7 | Flavor - 7.5 | Texture - 7 | Overall - 7.5
Bottle. Color: Dark purple, purple-pink head. Aroma: Dark cherry, some rural funk. Taste: Quite dense and smooth mouthfeel. Moderate to over moderate tartness, dark cherry, cherry kernel, oak wood, subtle rural funk, hints of roasted malt and Cognac Interesting.
Appearance - 8 | Aroma - 8 | Flavor - 7 | Texture - 7 | Overall - 8
Sako, now much more known for its lambic products but originally (like Den Herberg) a brewer of ales, has recently dug up the old brand name of Bogaerden again to rebrand all its products - including this one, a cherry lambic made with lambics that were brewed with dark malts by means of experiment (also used in a 'dark geuze' which I still need to taste). Bottle from Huis van de Geuze shared at a private tasting event at my place. Medium thick, open, dusty pink-tinged, eventually dissolving head on a very dark, hazy burgundy robe with brownish tinge. Aroma of rich cherry wine and ripe (sour) cherries, wet old wood, brown bread, redcurrant jam (but without the sugar), oxidized red wine, interesting background hints of wet asphalt, bayleaf, almond, vanilla and black tea. Tart onset, filled with lovely sour cherry acidity, juiciness and richness, side notes of gooseberry and red plum with prickly carbonation (perhaps a bit 'coarse' and large-bubbled for the style) but still 'fluffy' and agreeable in mouthfeel; brown bread crust-like maltiness, obviously weighing heavier here than in a normal 'pale' lambic with even toasty effects that bring the 'sour stout' idea to mind, but not evolving into roasted bitterness; instead, the cherries fulfil their promise of juiciness till the end, with a lemony sour edge paired with light earthy notes (also from the old hops) and woody tannins. Cherry wine in sour stout- or oud bruin-like form, as it were - as the very few experiments with 'dark spontaneous fermentation' in the past years have shown, these beer types often come to mind when dark malts are used in lambic (if you can still call the result lambic of course - but I will leave that to the purists); yet it still manages to remain very recognisable as an 'oude kriek' of sorts, which is possibly what I would identify it like in a blind tasting. Interesting, and much more appealing than I was expecting, to be frank.
gave a cheers!