The Lambic brewers have been conditioning their complex sours on fruits for a very long time, using cherries (kriek) and raspberries (framboise) to accentuate the fruity esters created during the complex mixed fermentation process. In this episode, recorded remotely last summer during quarantine, Dan Reeve joins us for a closer look at these complex, elegant beers. We discuss the biochemistry of lambic fermentation, enjoy and dissect beers from Cantillon and Drie Fonteinen, and Dan discusses his successes and failures at brewing Belgian-style sours.
Don’t forget you can find this episode and earlier ones on our podcast page, as well as Apple Music, Podbean or Spotify. Just search for the Pat’s Pints/Mark’s Mugs – All Things Beer podcast, and don’t hesitate to leave a comment or a rating.
- Drie Fonteinen Oude Kriek
- Cantillon Kriek
- Cantillon Rose de Gambrinus
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