The Cuvée Jeun’Homme Tripel Kriek Sour rests on sour cherries for 6 months. We use 250 g of pitted sour cherries per litre of beer. During that time, the bacteria are given the space to further ferment the remaining sugars, allowing the gentle natural souring process to continue. Meanwhile, the cherries slowly release their deep red colour and delicious flavour. A portion of the kriek is also aged in oak wine barrels, where it continues to develop a woody sourness and softens further in a lactobacillus culture bed for one more year. The result is a true ‘pur sang’ tripel kriek.
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