Dawson's Kriek Extract Kit

SKU: U1630

Cherry-infused sour ale.

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Pic of U1630

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!
Regional Style Belgian
Beer Style Sour Beers, Trappist/Belgian Ale
Color Light
Original Gravity 1053
Total Time to Make 4 months

Customer Reviews

awesome sour ale!!! Review by shawn
Rating
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!
(Posted on 6/21/14)
Fantastic Review by John
Rating
This was my first sour kit second sour beer. I added some vanilla to this as an experiment and it turned out fantastic. If you want really robust color you will need to add items like rose pedals or hibiscus to the secondary. If you ferment longer than 2 months and want flavor vs sour....add cherry extract to bring it back...in some cases you will need more than one bottle of extract depending on how long you let it ferment. (Posted on 12/11/13)
Fantastic Review by John
Rating
This was my first sour kit second sour beer. I added some vanilla to this as an experiment and it turned out fantastic. If you want really robust color you will need to add items like rose pedals or hibiscus to the secondary. If you ferment longer than 2 months and want flavor vs sour....add cherry extract to bring it back...in some cases you will need more than one bottle of extract depending on how long you let it ferment. (Posted on 12/11/13)
Sour but NO carbonation. Review by G
Rating
First time I have brewed or tasted a lambic style. So not sure what to expect. A month in the primary & 4 mos in 6gal secondary. It's very sour slight cherri. Almost no carbonation! Added extra sugar & generic yeast. Still no carbonation. Think I'll let it set in the bottle for a few months then try again. Don't know if I will brew again. I'll wait & see how it taste after it's aged awhile. (Posted on 12/11/13)
A delightful sour Review by Ryan
Rating
My 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 space

2) 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. (Posted on 11/11/13)
Satisfied Sour Addict Review by Tara
Rating
I 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!

(Posted on 11/11/13)
Addicting! Review by Mike
Rating
NB asked me for my review of this way before it was finished so I gave one a while back too. I bottled it early since a few reviewers suggested it after 2 months instead of 4. My wife and I get really hooked on this stuff when served on ice. The ice helps kill the damn stank that I guess is a normal accompaniment to this style but the taste is very rewarding after having to tie up a fermenter for 10 weeks or so. More like an alien wine than a beer. I have tried some commercial cherry lambics and really can't say this one is similar but I just wanted to be able to say I brewed this and I am now thinking I will do it again! (Posted on 9/16/13)
All is well so far! Review by Mike
Rating
Added the cherry puree and fermentation kicked in again with no problem. I have been sampling some commercial Belgian cherry lambics and such, and if this turns out close to those I'll be happy! I was hooked on Jolly Ranchers once and am afraid I'll get hooked on this stuff too.
(Posted on 7/14/13)
Decent but wanted more cherry Review by calgarycoder
Rating
I kegged mine after 4 months in the secondary and while it's nice and sour, I really wish it would have maintained more cherry flavor. I tried at 2 months and there was definitely more cherry so I should have tried bottling part at 2 1/2 months and then part at 4. (Posted on 12/11/12)
Crowd-Pleaser Review by Brad
Rating
I'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!!! (Posted on 11/2/12)
Ok Review by Daryl
Rating
I drank 2 bottles of this last night and enjoyed it. The taste has improved and I am going to let it age some more and I am sure it will only get better. I don't think I like it well enough to justify the time and money. We'll see. (Posted on 5/27/12)
Yuck Review by Dstarnes
Rating
Sorry, the first bottle went down the drain. I'll try another in a month or so. It did not carbonate well, it tastes like cherry bandaids. This batch was completely temp controlled and sanitized. (Posted on 5/2/12)
Love It! Review by eichen323
Rating
Brewed this last June. Primary for 1 month @ 64 +/- 3
Transfered 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. (Posted on 3/13/12)
Great Sour Review by Hondoughnuts
Rating
I 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. (Posted on 12/6/11)
Great tasting beer. Review by bpwalls
Rating
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 first
go 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....
(Posted on 5/10/11)

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