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This recipe, a sour Belgian-style ale, comes from the brewing log of NB's Michael Dawson, homebrewer for 13 years and harborer of bacteria for probably a lot longer than that. The kit yields a medium-bodied wheat beer with a reddish-brown color, cherry-pie aroma, and a tart, acidic bite that comes from a combination of real cherries (in puree form) and cultured bacteria. While young, the sour character of this beer will be subdued and the cherries more pronounced, but sourness will increase with age.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Dawson's Kriek All-Grain Kit Brewing Instructions Regional Style Belgian Original Gravity 1053 Total Time to Make 12 months
4.6 / 5.011 ReviewsSour Beer HeavenAs a sour beer fan, this did not disappoint. Better than Monk's at 6 months. I did 3 weeks in primary, 6 months in secondary on cherries. On bottling, it was already better than I had hoped. Can't wait to see where it goes. I will have to hide some from myself in order to make it last. I would highly recommend to sour fans, and plan to start batch #2 ASAP.June 20, 2014Great long term beerBrewed up a batch of this back in May 2010.I was impatient and had this kegged within a few months. While it was a decent beer, the shortened timeline limited its potential. I did bottle a few for extended aging. These precious few were dated for sampling at 6 month increments. Today's was 18 months old.I could smell the classic lambic funk as soon as I cracked the first one open. Kriek still had some cherry flavor to go with the brett funk and noticeable, but not overpowering acidity,It's like candy that doesn't leave a sticky sugar coating in your mouth.Enjoyable beer, but still not as complex as some of the better true Lambics. More time in primary would help with that.March 7, 2012an all time favoriteI am just making my third batch of this. The first was mind-blowing, managed to age a few bottles for 2+ years, unbelievable. Second batch also excellent, though not as complex. Am hoping for something great again!August 11, 2013One of the Best Kits, periodI am partial to sour beers - but WOW. Dawson's Kriek makes an outstanding beer. I left it in primary for 5 months. I added a half-bottle of cherry extract and racked it on top of cherry preserves for four months; and I racked it to a tertiary fermenting bucket for clearing for one week. I have only had one bottle so far (four weeks after bottling), but it is already outstanding. Based on other reviews that I have read, and a friend who brewed a batch of Dawson's Kriek two years ago, I expect my batch will improve with age. I have already ordered and received another Dawson's Kriek kit and plan to brew it within the next month. - I just wish that the brewing-to-drinking time period was shorter. - Thank you for a great kit.December 9, 2013Be patient and it's excellentIf you have the patience, it can be better than a cantillionDecember 17, 2009Yum!If you're expecting a Lindemans like sweetness you will be disappointed. If you are expecting a delicious sour fruit beer you will be glad you picked this one! In fact, if you have the space and equipment you should pick up two since the fermentation time is so long.I wouldn't make this my first all grain kit, however if you like sour beers and have the patience this is the kit for you.March 7, 2012Tasty but needs timeJudging a homebrew contest last year I came across a Kriek that was just stunning. Freakin amazing beer and should have won best of show but a local brewpub planned on making the winner and a Kriek takes too much time for them, so they picked the second place winner. Talked to the guy who made the Kriek and he said he used this kit. That enticed me to make it several times. I left it in secondary for 8 months, add the cans of cherries, then age 2 more months then kegged. Lovely beer that develops during age - the Kriek I tasted at the homebrew contesnt was 18 months old. Mine is not that good but it is still young (~12 months) ;-0.You need patience, but will be amply rewarded if you like Krieks. Better than commercial products, and I've had them all. I am not fond of the super sweet Lindemanns style, I prefer more austere Boon/Cantillion beer, which you get from this kit, assuming you ferment the cherry puree dry.September 23, 2011Positive feedbackI brewed this a year ago and just popped my first bottle. I like it and my friends like it. I made sure to tell them it was a sour beer to set their expectation. I only added one can of the cherries which was a mistake, two would have been better. However, I was going for a beer with absolutely no fruit flavor and acomplished that - maybe due more to the year of aging rather than only adding one can of cherries. I fermented it in primary for a couple weeks then secondary for a few months then in aged it in a stainless keg for several more months and finally used priming sugar and champagne yeast and bottled it. It's sour and it has great taste and appearance but I wish it had a tad bit more body. I think the body would have come from adding the other can of cherries and maybe more grain and hops. I do want to brew more lambic and am looking for something with significant horseblanket.November 4, 2009Mmmmm patience you must have..if you like sour, than this beer is for you. give it at least 6 months in the bottle though, I opened one way too soon and the wild yeast has a really odd/ unpleasant wang to it. but as it ages it fades away and leaves you with a yummy, sour, but not quite enough to make you pucker beer. I will definitely make this one again.May 8, 2010High Funk, Light SourHere's some of my details as I have seen some questions posted on NB website and other sites regarding specifics:Brewed 12-27-2014 and I did miss a fair amount of my temps in my step mash but followed directions as closely as possible. My OG without cherry puree was 1.040 and FG without cherry puree was 1.006, roughly 4.5%. Primary fermentation 6.5 months, transferred onto both cans of cherry puree and fermented to completion an additional 6.5 months before bottling on 1-31-2016. I did re-yeast with 2g of US05 at bottling and recorded finishing gravity of 1.006 and targeted 3.5 vol CO2 which for my final volume (approx. 4.5 gal) was 180g corn sugar in 2 cups waterI opened 1 bottle approximately 1 month after bottling and it was a massive gusher. I wasn't sure if it was too much priming sugar or if the brett hadn't finished before bottling but luckily I used all heavy gauge bottles. I just opened bottle #2 7-2-2016 at it opened with a subtle hiss and no gushing. It smelled of all the classic brett characteristics with fruity cherry aroma as well. The flavor is classic brett funk and not a lot of lactic sour bite which I was really hoping for as I do like some abrasiveness to my sours. Brett definitely drives this beer and it is quite pleasant but would like more lactic sourness. If I did this one again I would do a clean, short primary, only pitch lacto for a LONG secondary (perhaps 8-12 months), then bottle condition with brett. I do really like this beer and the brett seems to have settled a bit from the first bottle andI am excited to see where this goes over the next however many years. I would give this 5 stars if it was more sour and less brett forward but still a fantastic experiment.July 4, 2016
Browse 2 questions Browse 2 questions and 4 answersIs the step mash absolutely necessary? I have a 48 qt Coleman cooler for a mash tun so the step mash is out for meBEST ANSWER: I have a similar system and didn't perform a true step mash. You can, however, perform a 2 step mash with a cooler, which is what I did. I believe I did a protein rest at 122 (deg F) then a beta rest at low 150s. There are some good mash calculators online. I brewed this last May and am still in my primary fermenter and plan to add the cherries next month and bottle about 14 months after brew day.How long is the boil time?BEST ANSWER: 60 minutes.
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