What is the difference between lambic and kriek?

In Belgium's Zenne Valley, beer relies on wild microorganisms for its unique fermentation, a tradition dating back centuries. The core difference between lambic and kriek is simple: while all krieks are lambics, not all lambics are krieks, as the latter is a specific type of fruit-infused lambic made with cherries.

Quick Summary

Kriek is a fruit lambic made by fermenting sour cherries in a base lambic, imparting a distinct cherry flavor and color. Lambic is the broader category of spontaneously fermented Belgian beer known for its complex, funky, and acidic profile.

Key Points

• Lambic is the foundation: Lambic is a category of spontaneously fermented Belgian sour beer, while kriek is a specific cherry-flavored variant of it.

• Cherries define kriek: The key ingredient that separates kriek from a straight lambic is the addition of sour cherries, which contribute color, aroma, and flavor.

• Spontaneous fermentation is the key: Both styles rely on ambient wild yeasts and bacteria for fermentation, rather than cultivated strains, defining their unique character.

• Flavor profiles vary: Straight lambics offer complex funky and acidic notes, while krieks add a distinct fruity and tart cherry dimension.

• Tradition vs. Modernization: Authentic, traditional Oude Kriek is dry and complex, whereas many modern, commercial versions are sweetened for a broader appeal.

Lambic: The Foundational Belgian Spontaneous Fermentation

To understand kriek, you must first understand its foundation: the lambic. Lambic is a Belgian beer style defined by its centuries-old spontaneous fermentation process, which forgoes pitching a specific yeast culture. Instead, hot wort is left exposed to wild yeasts and bacteria native to the Senne River valley, producing a beer with a uniquely funky, tart, and acidic profile.

The Lambic Brewing Process

The brewing of a traditional lambic is unlike most other beer styles and involves several key steps:

• Grist Bill: Brewers use a blend of malted barley and a significant portion of unmalted wheat, often 30–40%.
• Aged Hops: Instead of fresh hops, lambic brewers use aged, or stale, hops. This is because the hops have lost their bittering properties but retain their preservative and antimicrobial qualities, which are essential for the long, wild fermentation process.
• Spontaneous Fermentation: After boiling, the wort is transferred into a wide, shallow vessel called a coolship (or koelschip). Here, it cools overnight, and ambient wild yeasts and bacteria from the air begin the spontaneous fermentation process.
• Barrel Aging: The young, fermenting lambic is then transferred to large, neutral oak barrels, or foeders, where it ages for one to three years. During this time, the characteristic funky and acidic flavors, driven primarily by Brettanomyces yeast and Pediococcus bacteria, develop and mature.

Kriek: A Fruited Variation of Lambic

Kriek, which is Flemish for 'sour cherry,' is a specific type of fruit lambic created by adding sour cherries to a lambic base. The secondary fermentation on the fruit introduces additional sugars for the wild microbes to consume, imparting a powerful cherry aroma, flavor, and a deep ruby-red color.

The Kriek Fruiting Process

Traditionally, a lambic is aged for a period (e.g., 6–24 months) before whole sour cherries, historically the local Schaarbeek variety, are added. The process typically unfolds as follows:

• Fruit Maceration: Brewers add a high ratio of fresh or frozen sour cherries to the lambic in a barrel or steel tank, where they macerate for several months.
• Secondary Fermentation: The wild yeast and bacteria consume the fruit's sugars, resulting in a secondary fermentation. This process integrates the cherry character with the lambic's funk and acidity.
• Flavor Profile: The final beer's flavor can vary greatly depending on the cherries used and the aging process. It ranges from intensely tart and funky in traditional versions to sweeter and more approachable in modern interpretations.

Comparison Table: Lambic vs. Kriek

Feature	Lambic	Kriek
Base Beer	A fundamental style of Belgian sour beer fermented with wild yeast and bacteria.	A type of fruit lambic, so its base is always a lambic.
Ingredients	Water, malted barley, unmalted wheat, and aged hops.	Lambic base beer, with the addition of sour cherries.
Flavor Profile	Characterized by funk, complex acidity, notes of oak, and barnyard flavors.	Features a prominent cherry flavor layered over the lambic's funky and tart character.
Color	Ranges from a hazy golden-yellow when young to a clearer amber over time.	Typically a bright to deep ruby-red color due to the cherries.
Production Process	Involves spontaneous fermentation in a coolship and long aging in oak barrels.	Follows the lambic process, with an additional step of adding cherries for a secondary fermentation.

Understanding the Variations

It's important to note that just as a regular lambic can vary, so can a kriek. Traditional Oude Kriek (old kriek) is produced with whole cherries and bottle-conditioned for a dry, vinous, and intensely sour flavor. Many commercial, or sweetened, krieks exist that are made with syrups and tend to be much sweeter. For connoisseurs, seeking out the traditionally made, unsweetened varieties is key to experiencing the style's full complexity.

Conclusion: A Base and its Delicious Derivative

The most significant distinction between lambic and kriek is their relationship to each other. Lambic is the parent category, a style defined by its wild fermentation and complex sourness. Kriek is a flavorful subcategory of lambic, a cherry-infused expression of the base beer's unique character. For beer enthusiasts, understanding this difference opens the door to appreciating the full spectrum of Belgian sour ales, from the unadulterated funk of a straight lambic to the fruity complexity of a kriek. This family of beers offers a rewarding journey into a rich and traditional corner of the brewing world. For more on authentic kriek production and terminology, check out Lambic.info.

FAQs

Question: Is kriek a type of lambic or a separate beer style? Answer: Kriek is a type of lambic, specifically a fruit lambic made by adding cherries to a base lambic beer.

Question: What kind of cherries are used to make kriek? Answer: Traditionally, brewers used locally grown Belgian sour cherries, such as the Schaarbeek variety, but today, many producers use other sour cherries, often from Poland, due to availability.

Question: Why is lambic sometimes described as funky or barnyard-like? Answer: The funky or 'barnyard' character comes from the wild yeasts, particularly Brettanomyces, and bacteria that are present during the spontaneous fermentation process.

Question: How does kriek get its color? Answer: Kriek gets its vibrant ruby-red color from the addition of sour cherries during the maceration and secondary fermentation process.

Question: Is all kriek sour? Answer: Traditional, or Oude, kriek is typically very tart and dry, reflecting the character of the base lambic. However, many mass-produced krieks are sweetened with syrups, resulting in a much sweeter flavor profile.

Question: How is lambic different from other sour beers? Answer: Lambic is defined by its method of spontaneous fermentation using ambient wild yeasts and bacteria, a process specific to the region around Brussels. Most other sour beers achieve their acidity through different, more controlled souring methods.

Question: What is the difference between an Oude Kriek and a regular kriek? Answer: Oude Kriek is a legally protected designation for traditional, unsweetened kriek that has undergone a secondary bottle fermentation, resulting in a drier, more complex, and tart beer. A 'regular' or non-oude kriek may be sweetened and produced more quickly.

Frequently Asked Questions

Is kriek a type of lambic or a separate beer style?

Kriek is a type of lambic, specifically a fruit lambic made by adding cherries to a base lambic beer.

What kind of cherries are used to make kriek?

Traditionally, brewers used locally grown Belgian sour cherries, such as the Schaarbeek variety, but today, many producers use other sour cherries, often from Poland, due to availability.

Why is lambic sometimes described as funky or barnyard-like?

The funky or 'barnyard' character comes from the wild yeasts, particularly Brettanomyces, and bacteria that are present during the spontaneous fermentation process.

How does kriek get its color?

Kriek gets its vibrant ruby-red color from the addition of sour cherries during the maceration and secondary fermentation process.

Is all kriek sour?

Traditional, or Oude, kriek is typically very tart and dry, reflecting the character of the base lambic. However, many mass-produced krieks are sweetened with syrups, resulting in a much sweeter flavor profile.

How is lambic different from other sour beers?

Lambic is defined by its method of spontaneous fermentation using ambient wild yeasts and bacteria, a process specific to the region around Brussels. Most other sour beers achieve their acidity through different, more controlled souring methods.

What is the difference between an *Oude Kriek* and a regular kriek?

Oude Kriek is a legally protected designation for traditional, unsweetened kriek that has undergone a secondary bottle fermentation, resulting in a drier, more complex, and tart beer. A 'regular' or non-oude kriek may be sweetened and produced more quickly.