Brooklyn Quarterly Experiment: Brooklyn based their distinctly American take on Kriek on their dark abbey ale, the estimable Local 2. To this beer’s subtle marriage of malts, dark candi sugar, local wildflower honey and zing of orange peel, they added tart dried whole Montmorency cherries from Michigan. Around this, they wrapped a barrel of charred American bourbon oak. The sugar of the cherries began to ferment away. The barrels hissed. And we waited.
Six months later, the beer emerged with a glowing red color, vibrant acidity, complex fruit aromatics, and a foundation of oak flavors, its strength moving past 10%. Its transformation almost complete, the beer joined priming sugar, Champagne yeast and wild Brettanomyces yeasts in the bottle and underwent a third fermentation. And we waited yet again.
Now, a full year later, this beer is ready for your table. K is for Kriek is dry, fruity, tart, full-bodied, and expansive, able to be enjoyed now or after years of cellaring.
Style: Ale Brewed w/ Honey, Dark Candi Syrup & Orange Peel, Aged in Bourbon Barrels on Whole Cherries
Malts: German Pilsner, English Chocolate Malt
Additions: Belgian dark candi syrup, New York State raw wildflower honey, sweet orange peel, dried pitted Montmorency cherries
Hops: Perle, Aurora, East Kent Golding
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