A mixture of old and young lambics to which fresh Belgian cherries have been added. The cherries are grown for Alken-Maes in Tirlemont. An integrated cultivation process is used meeting organic standards. Kriek Lambic matures at least 5 months in oak vats. Mort Subite Kriek is drunk from the Mort Subite balloon glass. It’s a bright red beer, refreshingly sour-sweet, with the flavour of fresh cherries. Alc. 4.5 % vol.

De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.

De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.

De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.