St. Louis Kriek Lambic
St-Louis Kriek Lambic is a kriekenbier (cherry beer) made on a lambic base. Twenty-five percent of this beer is the juice of Oblacinska krieken cherries that have been steeped in gueuze for six months. St-Louis Kriek Lambic
Beer Ritz
St Louis Kriek Lambic 4.0%
Mort Subite Kriek Lambic
£2.12
St Louis Kriek Lambic 4.0% - Beer Ritz 
House of Ales
St Louis Kriek (20L Sankey Keg)
For at least six months, the pulp of morello cherries (kriek) matures in the gueuze-lambic. The ston ...es produce a subtle taste of almond. Under the experienced eye of the cellar master, the young kriek is blended with the old lambic to develop its full flavour.
£149.60
St Louis Kriek (20L Sankey Keg) - House of Ales
£149.60
Beers of Europe
St Louis Kriek
Kriek Lambic St-Louis (Cherry) For at least six months, the pulp of morello cherries (kriek) matures ... in the gueuze-lambic. The stones produce a subtle taste of almond. Under the experienced eye of the cellar master, the young kriek is blended with the old lambic to develop its full flavour.
Sin Stock
St Louis Kriek - Beers of Europe
Sin Stock
Beer Paradise
ST LOUIS LAMBIC St Louis Kriek Lambic 4.0%
Product DetailsSt-Louis Kriek Lambic has a bright red-brown colour with a light beige, light foam he ...ild yeast. On the palate, it is fresh and fruity, with a sweet cherry punch nicely balanced out by a light, refreshing sourness. The beer has a light effervescence and a smooth finish. The perfec ...
Sin Stock
ST LOUIS LAMBIC St Louis Kriek Lambic 4.0% - Beer Paradise
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UNTAPPD SCORE
BREWERY INFO
Kasteel BrourwerijThere was a time when Lambic, a style of beer created through spontaneous fermentation using wild yeasts in the open air, was only brewed in the immediate vicinity of Brussels. And yet, in 1957, our brewery took up the challenge of brewing the first West Flanders Lambic. This was a thorn in the side of many Brussels Lambic brewers, who tried to undermine St-Louis. They claimed it was impossible to brew Lambic some 100 kilometres out of Brussels. Nevertheless, we still brew Lambic here today. Not in Brussels, but in Izegem, where the wild yeasts grow.