The Kriek is made with young lambic that is about 1 and a half years old. Every summer, about 4,000 kgs of cherries are purchased at auction in the Flemish town of Sint-Truiden. These enter the barrels and lambic is racked on top. It is bottled in October, and given a few months to condition before it leaves the brewery.
This is a very refreshing beer, that finishes much drier than most Krieks. This makes it a great accompaniment to meat (especially game) and fattier foods like bacon and sausage. It is also terrific with flavourful brown bread, and soft white cheese.
“Rose De Gambrinus”
We like to drink it fresh, but it can be aged for years.
The Rosé de Gambrinus is available in 37,5 cl (1/2) and 75 cl (1/1) bottles.
Cantillon blends one, two and three year old lambics into this Gueuze. Every bottling is different, due to the natural process upon which the brewer depends. The corks are all stamped with the year it was bottled; a 2009 then, contains beer which was first brewed in 2006.