Timmermans Kriek

[browndog]

Hi Brewers,

Anyone seen a recipe for this delicious beer? I've searched here and on the net and not found anything.

cheers

Browndog

 

[heyhey]

I'm so interested!

I can't even seem to find it at Dan's anymore

 

[Donske]

Very interested myself, looking to take my first step into sours and I enjoyed the Timmermans a lot.

 

[mje1980]

Great beer i reckon. I think it's regarded as mild for sour beer but I love it. I think you could do a reasonable version by souring some of the mash of a simple 4% ale, then dump it into a secondary with a truckload of cherries. Belle saison would give very good attenuation so could work.

Let us know if you try a "cheats' version

 

[barls]

Great beer i reckon. I think it's regarded as mild for sour beer but I love it. I think you could do a reasonable version by souring some of the mash of a simple 4% ale, then dump it into a secondary with a truckload of cherries. Belle saison would give very good attenuation so could work.

Let us know if you try a "cheats' version
you forgot back sweeten in there. I'd look at something similar to the beer I won club night with last year. I posted the recipe on here somewhere


Sent from my iPad using Tapatalk

 

[hsb]

It's a lambic, rather than a sour mash thing, but you could give it a go that way, I'm sure sour mash and sour cherry could make for a great beer.
I don't think it has any real cherries in it, it has that sharp medicinal tang from some kind of cherry extract/syrup.

I like it (and Bellevue) as a guilty pleasure from Dan's etc, it's like alcopops for beer geeks :O If you can get your hands on a Cantillion or something that uses real fruit, it's a stark difference, but it also uses literal shedloads of cherries (and not easy to source type of cherry) and sits on a 2-3 year old gueze (blended lambic beers.) so not overly practical for homebrewing.

The best way to get into Kriek really would be to try and get a house lambic happening that you can add to/blend etc. and then age some of it on cherries (or add the syrup like Timmermans)

 

[mje1980]

I don't have the patience or equipment for a real lambic haha. Barls, is it listed under timmermanns??.

 

[rehab]

You may be up **** kriek h34r:

 

[manticle]

some kind of cherry extract/syrup.

That's what i get from it

I like it (and Bellevue)

I dislike both.

Sorry BD - I know I'm not really helping. Have you tried babblebelt?

 

[browndog]

No worries Manticle, and the **** Kriek comment is pretty funny. I found this post from 8 yrs back that has some good info from a very helpful BJCP member with a bit of advice from Ian Watson thrown in
http://aussiehomebrewer.com/topic/3037-kriek-clone/ Also has lumiaries of days past such as The Jovial Monk and The Drunk Arab.

 

[adryargument]

I dislike both.

Timmermans, Bellevue are all made from cherry syrup and are alot sweeter than normal krieks.
They also taste like ass compared to the originals.

If you enjoy a Kriek go for a Boon / Cantillion / 3 Fonteinen / Hansens / De Ranke (Made from sour ale with cherries, just as good!) etc..

 

[hsb]

I'd never touch either ever again if Boon/Cantillion was available regularly, but in the world of Dan Murphy's, the Lambic selection is a tad thin.
As it is I've scored a bottle of Cantillion this evening so I'm off to roll in Belgian summer sunshine hay fields.
Good luck with a recipe for any kind of Kriek. Maybe some sort of Berliner Weisse with cherries/secondary might hit the spot for sour + cherry?

 

[barls]

its posted in the anhc thread from last year.

 

[Camo6]

Had a Timmermans Kriek a while ago and it tasted like cheap cherry champagne. Still drinkable though. ( Not fussy)

Had a Bacchus Kriek the other night, after a Chimay Bruin and before a Grand Cru and it was absolutely scrumptious. Not sure whether they use flavouring or not but it was damn fine.

 

[tazman1967]

Im just waiting for the season, to rack my 18mth old Lambic on to some fresh cherries.