From the HBD Archive
From: ahoma!dgs1300@bcstec.ca.boeing.com (Don Scheidt)
Subject: re: Kriek 'n' yeast
Date: 1992-06-01 22:16:17 GMT

In HOMEBREW Digest #890, Thu 28 May 1992:
>Date: Wed, 27 May 92 15:52:48 EDT
>From: waflowers@quantum.on.ca (Bill Flowers)
>Subject: Kriek Lambic and weiss beer

>Has anyone tried the Brewferm Kriek kit (from Belgium)? How close is it to
>the wonderful Kriek Lambic I tried? It isn't cheap (Cdn$20.59) esp. as it
>makes only 12L (instead of the normal 19L). I plan on starting it this
>weekend to generate those "gallons" my wife wants for the hot weather.
>
>It calls for some sugar (500g I think), but I was thinking of substituting
>alfalfa honey. I think it will give me the light body called for (which
>DME wouldn't) without the off flavours of corn sugar. Comments?

It ain't cheap, and you won't get a typical 'commercial' Kriek. I used two
cans (3 kg) of the Brewferm Kriek, *no* sugar, a touch of Tettnanger hops at
the very end of the boil for aroma (the extract is already is hopped), and
DME at bottling (again, no sugar -- I'm still bottling and priming the hard
way, so I use dried malt extract instead. Cornelius kegs and CO2 are still
down the road for me :-). This was for a standard 5-gallon batch.

>Which reminds me, what about the yeast in the Kriek kit?

It's the usual dried yeast - the packet that came with mine even says
"made in England" on it. I used Wyeast Belgian Ale yeast, and the results
were quite good - probably the best beer from extract I've made yet (take
that with a grain of salt - I've only made half-a-dozen batches so far!).
I did a single-stage primary fermentation, and bottled at 1008 FG. I tasted
the bit that was left over after bottling, and was pleasantly surprised at
the dryness and finish of the still-immature beer. I tried one after three
weeks in the bottle - again, pleasantly surprised. It isn't a Kriek-Lambic
by any stretch of the imagination, nor a Kriek-brown-ale (like, say,
Liefmans). It's more like a cherry-flavoured pale ale - imagine something
like De Koninck, the pale ale of Antwerp, with a noticable cherry component
to it. Also surprising was that it clarified very easily - in fact, I
didn't add any clarifying agents to the boil. In another three weeks, I
will have two cases (minus one bottle!) of wonderful cherry ale for summer
imbibing. The Brewferm extracts are pricey, but then, Belgian ales in the
USA are pretty expensive anyway. Still worth it, IMHO.

> The difficulty is obtaining the proper yeast(s) (can it/they be obtained
>commercially at all?). If I know which Wyeast to order my brew store will
>special order it for me. They normally only carry 5 strains.

Arrgh - I can't remember the catalog number of Wyeast's Belgian Ale yeast.
I think it was #1056. I hope I'm not confusing that with Wyeast's Bavarian
Weiss, #3056 I think.

More on yeastie beasties:

>Date: Wed, 27 May 92 21:58 CDT
>From: arf@ddsw1.mcs.com (Jack Schmidling)
>Subject: Whitbred Yeast...
>
>Someone just posted an article about Whitbred yeast being a combination of
>several strains. Is this a fact or another momily? Does it apply to the dry
>version?
>
>I just pure cultured some from a pack of dry and will be pitiching in my next
>batch. If it is true, I just wasted a lot of effort.

Yes, the Whitbread ale yeast is a combination of several strains, not a pure
single culture. I'll gladly pay extra for Wyeast's liquid cultures for this
very reason; you don't get that funky 'homebrew' nose that you get with the
dry yeast. See above re: Belgian ale yeast - which played no small part in
the quality of the finished product.

- --
Don | Well, it looks as if the top part fell
dgs1300@tahoma | on the bottom part.
.!uunet!bcstec!tahoma!dgs1300 | -- Vice President Dan Quayle referring to
| the collapsed section of the I-880
| freeway after the San Francisco
| earthquake of 1989.

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