Piotr
Well-Known Member
A friend of mine just visited Belgium; he says they make Kriek that way: they take fresh cherries, they pulp them a little bit (no sanitation or pateurisation whatsoever), and they rack young (1 year old) lambic on it. After ~2 weeks they filter out the cherries and Kriek is ready.
The timing is somewhat different from what I heard (3 - 6 months on fruit), what is your experience in that subject?
The timing is somewhat different from what I heard (3 - 6 months on fruit), what is your experience in that subject?