Kriek du Cambridge
Cambridge Brewing Company in Cambridge, Massachusetts, United States 🇺🇸
Lambic Style - Kriek Special Out of Production|
Score
6.97
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Belgian-influenced base beer of pilsner malt and local organic honey. Whole fresh cherries are added to the beer in French oak chardonnay barrels, where another unique blend of organisms goes to work for nearly two years.
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8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Many draught samples at ABF on 6/16/07
Very bright red body with some light beige notes in there. Moderate haziness and a medium-sized off-white head that recedes to cover, leaving light lacing.
Poignantly tart in the nose, with a beautiful cherry pie and malic acid display up front, leading to some light vanilla-notes and some softly funky barnyard notes (wet hay, straw, light grassiness). With warmth, an increasing proportion of sourness seems to be fueled by some acetic acid, but it never overextends itself there. You even get a sense that there is going to be a nice malt body to this one, as it’s oily and rich in the nose; you can almost smell the starches/dextrines. Brett punctuates the crisp, very bright finish, which is bone dry and very appetizing.
Even the nose dosent prepare for the amazing level of sourness in the flavor. A shade under Cantillon’s standards, and just impressively lip-smacking and face-puckering. Extremely tart cherries still show plenty of residual flavor, with citric acids and malic acids combining. A massively farmy (hay and straw again) flavor is found through the middle, and oak tannins ensue, drying things out even more so, while giving more complexity. Intensely sour finish leaves no possible room for complaint from me. This is sour, flavorful and extremely dry, with no diacetyl or other off-notes. A wonderful achievement for Will, though more and more, each subsequent success surprises me less and less. Oily, but yet soft mouthfeel, with a moderate amount of carbonation on draught.
The best American "lambic" I’ve ever had.
Very bright red body with some light beige notes in there. Moderate haziness and a medium-sized off-white head that recedes to cover, leaving light lacing.
Poignantly tart in the nose, with a beautiful cherry pie and malic acid display up front, leading to some light vanilla-notes and some softly funky barnyard notes (wet hay, straw, light grassiness). With warmth, an increasing proportion of sourness seems to be fueled by some acetic acid, but it never overextends itself there. You even get a sense that there is going to be a nice malt body to this one, as it’s oily and rich in the nose; you can almost smell the starches/dextrines. Brett punctuates the crisp, very bright finish, which is bone dry and very appetizing.
Even the nose dosent prepare for the amazing level of sourness in the flavor. A shade under Cantillon’s standards, and just impressively lip-smacking and face-puckering. Extremely tart cherries still show plenty of residual flavor, with citric acids and malic acids combining. A massively farmy (hay and straw again) flavor is found through the middle, and oak tannins ensue, drying things out even more so, while giving more complexity. Intensely sour finish leaves no possible room for complaint from me. This is sour, flavorful and extremely dry, with no diacetyl or other off-notes. A wonderful achievement for Will, though more and more, each subsequent success surprises me less and less. Oily, but yet soft mouthfeel, with a moderate amount of carbonation on draught.
The best American "lambic" I’ve ever had.
Tried
from Can
on 17 Jul 2007
at 16:47