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Flemish old brown beers go through a multiple stage fermentation process. After the first fermentation of the wort, sugar is added and the beer is refermented in wooden casks. Fruit beer can be made from them by using fruit instead of sugar. [4] Fruit beer generally has an alcohol percentage of around 4-8%, best served cold.
The fruit beers produced by the Liefmans Brewery, for example, use an oud bruin, rather than a lambic, as a base. Many of the non-traditional fruit beers derived from lambic that was commercialized in the last decades are considered to be low-quality products by many beer enthusiasts. [ 2 ]
Magic Hat #9 fruit beer in a mug. Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruit flavouring and adjuncts. Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only ...
In English, framboise is used primarily in reference to a Belgian lambic beer that is fermented using raspberries. [1] It is one of many modern types of fruit beer that have been inspired by the more traditional kriek beer, which is made using sour cherries. Framboise is usually served in a small footed glass that resembles a champagne flute ...
Fruli, Früli, or Van Diest Fruli is a strawberry-favoured Belgian fruit beer, made at a craft brewery near Ghent by Brouwerij Huyghe. [ 1 ] [ 2 ] It is produced by blending Belgian wheat beer (70%) and pure strawberries (30%), and has 4.1% alcohol by volume .
Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]
Lindemans varieties include Lambic Framboise (raspberry), Kriek (sour cherry), Pêcheresse (peach), Cassis (blackcurrant), Pomme (), and Strawberry.. Because of the limited availability of sour cherries from Schaerbeek, the traditional ingredient for Kriek, Lindemans Kriek is made using unsweetened cherry juice which is added to a mixture of lambics of different ages.
The most common microbes used to intentionally sour beer are the bacteria Lactobacillus and Pediococcus, while the fungus Brettanomyces can also add some acidity. [1] Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid.