Name: Tapastres NEW BELGIUM TRANSATLANTIQUE KRIEK Recipe
Cook time: 72 h
Total time: 72 h
Yield: 5 servings
Cuisine: Belgian
Ingredients: 5.5 lbs Pilsner malt; 1 lbs Wheat malt; 0.5 lbs Flaked oats; 0.2 lbs Acidulated malt (optional, for pH adjustment); 4.5 gal Brewing water (adjusted to soft, low-mineral profile); 3 gal Sparge water (approx.); 0.25 oz Saaz hops (1.5% AA) — bittering; 0.25 oz Styrian Goldings or Hallertau (0.5–3% AA) — aroma (optional); 1 jar Belgian Lambic mixed culture or blended Lambic dregs (primary spontaneous culture); 1 vial Brettanomyces (optional, for secondary character); 6 lbs Sour cherries (preferably whole, pitted, frozen or fresh) — Morello/Schneiders; 0.5 lbs Belgian candi sugar (clear) or table sugar (optional, for priming or boosting gravity); 3.5 oz Priming sugar (corn sugar / dextrose) for bottling; 0.5 tsp Campden tablet (optional, to sanitize fruit)

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This Kriek ale began in the wooden vessels at Oud Beersel undergoing the natural alchemy that can only occur in the Lambic region of Belgium.

Heat 4.5 gallons of brewing water to about 166°F (to reach a mash temperature around 151°F depending on grain temp).

Heat strike water

Add the crushed Pilsner malt, wheat malt, flaked oats, and acidulated malt (if using) to the mash tun and stir to eliminate dough balls. Target mash temperature: 150–152°F for 60 minutes to produce a fermentable wort with moderate body.

Measure pH if available; target mash pH 5.2–5.5. Adjust with small additions of acidulated malt or lactic acid if needed.

After 60 minutes, perform a vorlauf until runnings are clear, then sparge with ~3 gallons of 168°F water to collect approximately 6.5–7 gallons of wort (adjust volume for boiloff and losses).

Bring wort to a gentle 60-minute boil. Add 0.25 oz Saaz hops at 60 minutes for mild bitterness (this beer should be very low-hop and balanced to let sour/fruit character shine). If using aroma hops, add 0.25 oz with 5 minutes left.

No late heavy hopping; maintain a delicate hop profile. After boil, chill wort rapidly to 65–70°F (or desired coolship temperature if attempting traditional spontaneous inoculation; note: coolshing has contamination risks).

For a homebrewed approximation of a Kriek-style spontaneously fermented ale: transfer the cooled wort to a sanitized fermenter. If you have access to a Lambic mixed culture or blended dregs from a bottle of authentic Lambic, pitch that (follow supplier rehydration instructions if needed). Otherwise pitch a Belgian ale yeast for primary fermentation and plan to add Brettanomyces plus sour culture later to emulate Lambic complexity.

Primary fermentation: allow the wort to ferment at 64–72°F for 7–14 days if using pitched yeast, until vigorous fermentation subsides. If using spontaneous inoculation/coolship, allow ambient microbes to start fermentation and expect a much longer, less predictable primary phase.

Prepare cherries: if frozen, thaw; if using fresh, pit them. Optionally crush lightly to release juices. To reduce undesirable microbes, you may pasteurize by heating cherries to 160–165°F for 10–15 minutes or sanitize with a small amount of Campden (potassium metabisulfite) — if using Campden, wait 24 hours before adding to avoid killing desired cultures.

Transfer fermented base beer (after primary) to a secondary vessel. Add the prepared cherries (approx. 6 lbs for 5–7 gallons gives strong cherry character and color). Also add 0.5 lb Belgian candi sugar or table sugar if you want to boost fermentable sugars for additional conditioning (optional).

Allow beer to condition on cherries for 4–12 months. Traditional Kriek aging is long — flavor develops over many months as Brett/Bacteria and yeasts work on fruit sugars. Rack occasionally as needed to remove gross lees; minimize oxygen exposure.

When beer has reached desired sourness, clarity, and fruit balance (often 6–12 months), sample gravity. If stable and ready for packaging, prepare for bottling.

Dissolve 3.5 oz priming sugar in 1 cup boiling water, cool, and mix gently with beer priming bucket. Bottle into sanitized bottles and cap. Condition bottles at cellar temperature (60–70°F) for 2–4 weeks to carbonate; longer aging will further integrate flavors.

Alternatively, keg and force carbonate gently to preserve delicate fruit aromas.

Pilsner malt

Wheat malt

Flaked oats

Acidulated malt (optional, for pH adjustment)

Brewing water (adjusted to soft, low-mineral profile)

Sparge water (approx.)

Saaz hops (1.5% AA) — bittering

Styrian Goldings or Hallertau (0.5–3% AA) — aroma (optional)

Belgian Lambic mixed culture or blended Lambic dregs (primary spontaneous culture)

Brettanomyces (optional, for secondary character)

Sour cherries (preferably whole, pitted, frozen or fresh) — Morello/Schneiders

Belgian candi sugar (clear) or table sugar (optional, for priming or boosting gravity)

Priming sugar (corn sugar / dextrose) for bottling

Campden tablet (optional, to sanitize fruit)

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W3 HIBISCUS ORANGE IMPERIAL WIT

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TI TRIPEL ALE

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SX SPRUCE TIP SAISON

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S8 RICE SAISON

Make NEW BELGIUM TRANSATLANTIQUE KRIEK Recipe in just 72h . This Kriek ale began in the wooden vessels at Oud Beersel undergoing the natural alchemy that can only occur in the Lambic region of Belgium.

New Belgium Transatlantique Kriek Recipe

Descriptors

Tasting Notes

Food Pairings

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