Kriek Boon

Lambic - Kriek

For this speciality, we use old and young lambic beer that has aged in our oak casks. When the lambic is 6 months old, we add 25% black cherries. This provokes the second fermentation. We then clarify, filter and bottle it. The cherries and young lambic create a red beer that is both natural and fresh, with an absolutely unforgettable sweet and sour taste. This is kriek as it should be, with nothing but real cherries and lambic. There is no place for artificial colourings or flavourings.

ABV

4.0

Rating

3.529

Rating count

69,146

Last updated

12 months ago

 
4.0

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Andrey Eliseev

Сладенько. норм ваще

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Erpsu

Mon Cherry

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Christof W.

Boon Kriek is a traditional Belgian lambic fruit beer. Brewed according to the traditional lambic style of spontaneous fermentation with only fresh cherries being used. Aroma of sweet cherry and liquorice along with a distinct sour tang.

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William G.

Niet echt een lekkere smaak

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Andrey S.

Лёгкий, вишнёвый, с косточкой.

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Andrew M.

Как же хорошо

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Nilab Hakim

now that’s what i’m talking about! this is a delicious kriek. the cherry flavour is very present, without feeling artificial. it’s also not too sweet, with a sour kick rounding it off

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Max L.

Ммммм. Сладко кислое варенье. Даже тона земляники

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James Joyce

A beer that should be on every beer drinkers essential list. This is pure cherry goodness. Slightly sour and a well rounded sweetness.

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Christian A.

A tad sweet, but sometimes you just want sweet fermented cherry flavours. Bunch better than the other sweet krieks.

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chris

Gewoon lekker

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Александр К.

То, что понравится вашей скво.

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Chris D.

Niet mijn ding.

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Marcus Valtonen

Väldigt gräddig. Mild och inte mycket Brett karaktär.

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Harrie Hannink

Zure cassis

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Dennis K.

Niet best.

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Sjieuwke G.

Als je de boontjes van deze kriek in de aarde plant, groeien er 🍒 uit

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Hannah

Cherry soda? Needs more sour.

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Jason B

Better than the Liefmans. Not quite as sweet, foamy, refreshing

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Adam L.

Juicy cherry jam with just a bit of tartness and funk. So good.

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