Oud Beersel Bzart Kriekenlambiek

8% ABV

750ml Bottle

bzart Kriekenlambiek Brut Nature originated from collaboration between Domus Ad Fontes and the brewery ‘Brouwerij Oud Beersel’.
Oud Beersel is known for its lambiek (lambic) that is brewed according to the traditional artisan method and Domus Ad Fontes as a winemaker with the oldest vineyard in Belgium where beautiful, sparkling pure brut wines are made.

bzart Kriekenlambiek Brut Nature is a sparkling pure brut quality beverage based on ”Kriekenlambiek Oud Beersel” (cherry Lambic of Oud Beersel) which is a craft beer produced according to the traditional rules of the “Méthode Classique”.
Cherry Lambic is a Belgian spontaneous fermentation beer made of Lambic to which sour cherries are added.
The used “Kriekenlambiek Oud Beersel” is traditionally brewed with real sour cherries and with Lambic Oud Beersel that matured in wooden barrels. It contains some 400 grams of sour cherries a litre which is unique in its kind.
This kriekenlambiek is bottled and then the “Méthode Classique” (Classic Method) is applied during several months. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this kriekenlambiek is re-fermented. Carbon dioxide develops and is locked in the bottle which causes the kriekenlambiek to become effervescent. Other intrinsical steps, such as the “remuage” (riddling) and the “dégorgement” (disgorging) follow, which eventually lead to a sparkling, refined beverage. It is typical for bzart Kriekenlambiek that no “liqueur d’expédition” (shipment liquor) is applied before adding the cork.
This beverage also combines the best of two worlds, the festive character of sparkling wine and the full flavour of artisan brewed kriekenlambiek.
Traditionally it is said that women prefer a glass of bubbly as an aperitif while most men rather have a quality beer. In some restaurants they have been searching for years for a beverage that will please both women and men.

bzart Kriekenlambiek Brut Nature ends this search beautifully and it is probably the first and only sparkling kriekenlambiek beer in the world.
This sparkling kriekenlambiek brut nature has an alcohol percentage of 8 % volume and is poured from bottles that contain 75 cl.
The taste and the aftertaste are quite “fraîcheur” (fresh) which make you remember the real ‘kriekentaart’ (sour cherry pie) of the good old days.
bzart Kriekenlambiek is a delicious aperitif and perfect to pair with dark chocolate, blue-veined cheese, game and all preparations with almonds.
bzart Kriekenlambiek is already mentioned on the menu of renowned restaurants and is distributed by famous beverage merchants. 

BZART KRIEKENLAMBIEK originates from the merger of two glorious traditions, i.e. the ‘Méthode Traditionnelle’ (traditional method) for sparkling wines and the spontaneous fermentation for Lambic beers. The result is a natural, sparkling cherry lambic of Belgian origin. Traditional Kriekenlambiek is a spontaneous fermentation beer: Sour cherries are added to the Lambic beer which is the oldest of the still existing Belgian beers that probably originated around the year 1300. Size: 750ml ABV: 7.0%

Oude Beersel Bzart KriekenLambic Method Champenoise refermented Kriek. For me, simply the most elegant Kriek I have ever had. Is it super funky or sour? Definitely not! But well balanced, bone dry and refined, without doubt. It makes sense how they achieved this result: Bzart is Oude Beersel Kriekenlambic (+/- 18 months old) that is bottled at one of Flanders’ premier sparkling wine–we cannot say Champagne–producers, where Champagne yeast is added. The beer then follows the same maturation process as Champagne, including riddling out the yeast. The result is perfectly clear, incredibly bubbly and as I said, elegant, dry Gueze.From Chuck Cook: “lambicstekerij Oud Beersel has been quite a success story since it was purchased by Gert Christiaens and his father Jos in 2005. The old brewery has been beautifully preserved, and they have added much more Kriekenlambic fermentation capacity-eg, more barrels, in the last couple of years. Beer and wine enthusiast Luc Dirkx, originally of the Maasland region of the Netherlands, just over the border from Limburg Province in Belgium, has partnered with a winemaker in Limburg, and the Oud Beersel Kriekenlambic blendery in Beersel, to create a sort of Kriekenlambic /champagne beer.Called “Bzart Kriekenlambic,” this Kriekenlambic is aged for a little over a year by Oud Beersel, and sugar and champagne yeast are added during bottling to produce a sparkling effervescence. The bottles have undergone the same processes that Champagne goes through, though with this Kriekenlambic it is called “Methode Traditionnelle” instead of “Method Champenoise,” which creates a secondary fermentation in the bottle. Prior to this, the 1,300 bottles in the 75 cl size of this brew underwent what is referred to as “Méthode Traditionnelle.” This would be called the “Method Champenoise” when dealing with a true Champagne.A sparking wine maker, Guy Geunis, performed the riddling and disgorgement process at his location in Borgloon. Geunis sold his wines under the clever name “Champinnot” for years, before being recently forced to change the name by champagne producers in France. The new name is “Optimbulles” meaning “Optimum Bubbles.”Gert tell us that the beer has been making appearances on menus at top Belgian restaurants: De Karmeliet in Bruges, Couvert Couvert in Heverlee, and Brasserie Latem in Sint-Martens-Latem, to name a few.”

Country: BE | Style: Lambic | Size: 750ml | %ABV: 8  From Oud Beersel: BZART KRIEKENLAMBIEK originates from the merger of two glorious traditions, i.e.  the ‘Méthode Trad

BZART KRIEKENLAMBIEK originates from the merger of two glorious traditions, i.e. the ‘Méthode Traditionnelle’ (traditional method) for sparkling wines and the spontaneous fermentation for Lambic beers.
The result is a natural, sparkling cherry lambic of Belgian origin. Traditional Kriekenlambiek is a spontaneous fermentation beer: Sour cherries are added to the Lambic beer which is the oldest of the still existing Belgian beers that probably originated around the year 1300.

A characteristic feature of Bzart Lambiek is that there is no sweetening, so no ‘liqueur d’expédition’ (shipment liquor) is added before corking and applying the muselet onto the bottle. This results in a sparkling BRUT kriekenlambiek with an overwhelming palette of tastes.

750ml.