Transatlantique Kriek
In a never-ending quest to create new beers and defy category, New Belgium Brewing and Brewerij Boon of Belgium have partnered together again to create Transatlantique Kriek - a spontaneously fermented lambic ale made with Polish cherries.
This authentic kriek beer began life in the oaken vessels at Frank Boon's brewery in the Lembeek region of Belgium. After more than two years aging, Boon's offering shipped across the Atlantic and found its way to the intuitive palate of New Belgium's Brewmaster Peter Bouckaert. After much sampling and internal consultation, Peter and his brew staff created a full-bodied golden lager to round out the light-bodied kriek.
The cherry nose gives way to a pleasingly sour flash across the palate that rolls gently into a slightly sweet finish. Crisp, effervescent carbonation keeps the mouthfeel bright and delightfully tingly.
Alcohol is 8% by volume.
Suzanne Wolcott, Cheese Consultant, Chicago, Illinois
Cheese: A true Burgundian triple creme' such as Delice de Bourgogne.
*The lively effervescence clears the richness of the cheese off the palate much like champagne which is the classic accompaniment to this cheese.
Food: Roasted duck or braised lamb with a walnut and currant compote
*Kriek beers have always paired well with fatty gamier meats and a sweet fruity glaze makes the tart cherry flavor of Trans pop.
Soren DaugaardSoren Daugaard, one of New Belgium’s ROCKIN’ Packaging Equipment Technicians
Transatlantique Kriek vinaigrette:
This vinaigrette is made using Transatlantic Kriek and goes well with just about any salad. I like to use sour beers with or as a substitute for acids like red wine vinegar, apple cider vinegar etc. In this case I used Transatlantic Kriek which has a nice sour cherry taste at the forefront backed by a smooth malt character to finish. This recipe goes well with a mixed green salad. Try topping the salad with slices of pear, walnuts and cranberries. The tart cranberries will bring out the sour cherry flavors from the Transatlantic Kriek, while the walnuts will add a contrasting texture to the dish. Crumble a fresh feta or goal cheese on top if you’d like. If you have any Transatlantique Kriek left after you make the dressing (and you should), pair it with the salad to complete this refreshing dish.
4 1/2 TBS Transatlantic Kriek
2 Heaping Tsp of your favorite Honey Mustard
1/2 cup Extra virgin olive oil
1 TBS Red Wine vinegar
salt and pepper to taste.
Emulsify, Enjoy!
Grady Hull, our Assistant Brewmaster, recommends:
Trans Kriek pairs well with Rib eye steak for the same reason wine pairs well with steak: the fruity tartness of this kriek cuts the inherent fattiness of the steak.
