- Product Details
- 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 Extract Kit Brewing Instructions Regional Style Belgian Original Gravity 1053 Total Time to Make 12 months
- 4.0 / 5.018 ReviewsCreates an excellent Kriek, with work.Brewed this a few years ago, recently bottled it after aging in secondary for over 2 years. This came out absolutely fantastic and holds its own in a side-by-side with Cantillon's Lou Pepe Kriek and other top-tier world class krieks.Some notes:- With just the Wyeast Lambic Blend it was not very sour even after 18 months in secondary. More funky than anything. Once I added some tart montmorency cherries the wild yeast had some food to start munching on, creating some real legit sourness. I ended up adding 1.5lbs of montmorency cherries a bit before the 2 year mark.- I also supplemented with dregs at the 2 year mark, using dregs from The Bruery's Oude Tart, and some krieks.- Adding more cherries later in secondary created a real nice bright fruit flavor to go with the massive funk, and sourness that would come from the cherry addition.I've used this recipe for a bunch of other fruit lambics (blackberry, apricot, raspberry, blueberry) and have had tons of success.August 11, 2015Love It!Brewed this last June. Primary for 1 month @ 64 +/- 3Transfered onto the cherries for another 5 months and Bottled. One thing to note, with the extra volume of the cherries and the 2nd fermentation of those sugars you really need a 6gal secondary. I used a 5 and WONT do that again.At 6 months, there is only a slight aroma of cherry. It's mostly delicious sourness. At 4 months there was a lot more cherry and on my next batch I'll likely bottle at that point and cellar.I bottled in 24 6oz clear champagne bottles and 22 750ml green champagne bottles, capped and waxed. Those little clear bottles have the best burgundy red color.Bottom line. Love it! Can't wait to do another batch.March 13, 2012Satisfied Sour AddictI brewed a batch of this kit about a year ago--my first attempt at a sour. I was skeptical of the delayed gratification required, but left it in secondary for three months (the minimum directed) and wow was it worth it! I did add some generic ale yeast at bottling as some reviewers have recommended because I prefer a fully carbonated brew--seemed to work well. The Kriek turned out almost completely dry, but still quite fruity when first opened. After a few months in bottles, what little was left (this was very popular in my house) definitely got less fruity, more funky, and still totally tasty. Would love to see NB expand their sour offerings, since this one turned out so awesomely!November 11, 2013great example of the styleI brewed this kit last August, pitched the cherry puree after a month and at two months it was a very nice tart cherry ale. I wanted the real lambic flavor so I let it go, another two months and it showed heavy diacetyl but at one year it is a wonderful brew with a reddish brown color and a tart dry flavor with horseblanket/barnyard in the background. I bottled on its 1-yr anniversary, and hope to store at least some of it for another 6+ months. After all, I'm told a 1-yr lambic is considered "young".August 16, 2009Great SourI just transferred this to bottles and haven't tasted the carbonated version yet. The bottling dregs I sampled were outstanding. I almost uncapped a bottle immediately just to get more. I'm looking forward to the final version. The cherry taste is almost non-existant and the sour is in full effect. However, it was fermented for almost 9 months (3/6/11 to 12/4/11). You must love sour ales to let it go that long. If you prefer a more mild sour you should probably follow the directions and not ferment for so long.December 6, 2011Crowd-PleaserI'm not a big Belgian fan, so maybe I'm not the best guy to judge this for authenticity, but I love it. Way more character than than Lindeman's, and not near as sweet if you age it some. That said, it's still light enough that it goes down well after mowing, and not so boozy that you can't have a few. I've done a few batches, with the most recent being served as the toast at the wedding. I did 10 gallons and only let that one go 4 months so it didn't get too dry and barnyardy. I over-primed it with corn and cane sugar and put it in champagne bottles. I'm pretty sure more people liked it than if I'd served champagne (maybe that's not saying much). The only ones I have left are the handful I saved for anniversaries. Looking forward to trying them over the next few years. Oh and I second eichen when he said USE A 6 GALLON SECONDARY!!!November 2, 2012A delightful sourMy first attempt at what is without a doubt my #1 favorite beer style. I brewed this because krieks are so hard to find commercially and so impossibly expensive when you do. Don't expect Lindeman's candy lambic from this beer, it's a true lambic and will be sour, especially if you give it time. The base beer is a nice, normal blond of sorts fermented with a lambic yest/bacterial culture. It's aged atop pureed cherries for as long as you can stand it and bottled for future enjoyment. This beer is an exercise in patience, but for this you will be rewarded. I let this one ferment for a solid three weeks in primary, then sit in secondary on the cherries for 7 months. It was then primed and bottled and laid to rest for as long as I can wait (or until it's gone). The base beer was great, slightly tart, minimally funky and delicious. On bottling day, the beer was cherries and sour and funk. Not enough funk yet, but funk. I've been tasting one every couple of weeks and it's still pretty much still (uncarbonated), but the brett/bacteria are famously slow to carbonate. A delicious beer that I only expect to get better. I'm thinking this one will be at its prime around 5 years from brew day. A couple things I'll recommend to anyone brewing this one:1) Use a 6 gallon glass carboy for your secondary, the cherries take up a lot of space2) keep your racking cane off of the bottom when packaging, quite a few of my bottles ended up with some really thick "beer" in them from the cherry/yeast/bacteria slurry in the bottom of the fermenter.November 11, 2013Great tasting beer.My second "sour" beer. Bought Dawson's Kriek Extract kit and Oud Bruin de Table extract kit when it was on sale. I brewed Oud Bruin first and while it was in the secondary I brewed Dawson's Kriek. I followed the recipe and put the cherry puree on the bottom of the carboy then put the beer on top of the puree.. I let it sit for 4month and all the while i drank Oud Bruin savoring the subtle sour taste. After the 4th month I transfered to my keg and let it sit for another 2 weeks in the keg before pouring out the brown goodness. yes, I snuck a taste and realized what I was in for. I bottled 2 50 oz, and 2 16oz grolsch beer bottles before I put the keg in the refrigerator. I go the Tornado room on Haight street where I firstgo the taste for sour beer. I would rank my beer next to the top of their beers as the cherry flavor and tart bite made this beer one of my favorite...this was a long time for make but unfortunately went down too fast.. lucky for me i have 132 oz left in my stash....May 10, 2011awesome sour ale!!!this beer was amazing! my wife loves New Glarus' wild sour ale and this beer did not disappoint her! let it sit in primary for two weeks, then added the cherries and it sat in secondary for about 2 month. i bottled half and let the rest sit (its still sitting almost 4 months later) let the bottles condition using Prime Dose tabs for another 2 months. the result was outstanding. cant wait to taste the extended aged half!June 21, 2014
- Browse 5 questions Browse 5 questions and 9 answersWhen racking to secondary on top of the cherry puree, what size carboy is best? I'd like to use my traditional 5 gallon glass carboy as a secondary but am worried about the added volume of cherries not leaving enough head space for a potentially active secondary fermentation. I also have a glass 6.5 gallon I could use as a secondary but I feel that would potentially leave too much head space for the amount of time it will spend in the secondary. I'd also like to keep that one free of souring microbes so I can still use it as my primary for "clean", yeast only beers. Anyone have any suggestions. I am fully prepared to rig a blow-off tube with either carboy choice. Thanks!BEST ANSWER: I bought a second siphonless 6.5 gallon just fo this batch. The cherry puree adds almost a gallon to the secondary and the fermentation in the secondary is very active and I needed to use a blowoff tube. I don't worry too much about head space since it is all co2 anyway. A 5 gallon secondary fermenter it's not even close to being enough.Has anyone added yeast at bottling time like suggested in the instructions? If so, what kind did you use and how did you add it?BEST ANSWER: Hello Mark,
Thank you for choosing Northern Brewer! I would most definitely add yeast at bottling time for this beer due to the long secondary period. I would go with champagne yeast, or Danstar CBC-1 yeast. This is a great yeast for bottle conditioning as it is flavor neutral, can handle high ABV, and does not digest maltotriose, so it will only consume the sugars added when priming. I would add 2 grams (~1/2 teaspoon) to your bottling bucket when you add your priming sugar. I hope that this is helpful, have a great day!If I buy this kit for use with the "small batch" 1 gallon brewing equipment kit, can I use only part of the ingredients at a time? Or once I open the packaging, will I need to use all the ingredients right away?BEST ANSWER: I wouldnt recommend doing that. This can only be done if you can precisely measure the amounts you wish to divide up. Also, how soon will you make the other divided portions? This is important because the only yeast option is a liquid Wyeast and you dont want to wait too long due its shelf life. It seems you will be giving yourself too much of a hassle procuring small multiple batches of the same beer. You should just a 5 gal bucket and carboy.What kind of FGs are people getting? I hear this will dry out and sour but no one provided FG readings.BEST ANSWER: The FG on that beer should end up around 1.009-1.012 +-0.002 depending on overall fermentation conditions.I brewed this in April and it has been in secondary since late that month. The carboy was left covered in the basement. One thing I never thought of was that the airlock water would go dry. Checked out the beer and it looks like it has mold all over the surface. Before I go any further, is it safe to assume that the loss of water in the airlock allowed mold into the beer and I may as well pour it down the drain? Hate to waste the time and effort to bottle if it's trashed. Of course, maybe that mold stuff is normal?BEST ANSWER: Haven't made this Kriek kit yet but I wouldn't toss yours just yet. Could it be some yeast on the surface that has grown some mold? I would transfer to tertiary and get a sample. See how it tastes. My other krieks have been tart but not bitter, even before bottling. No moldy flavor or other off flavor. If it seems drinkable follow the rest of the directions regarding time in fermenter and bottling.