Kriek Lambic

Kriek Lambic is lambic refermented with sour cherries, adding pronounced fruit aroma, colour, and sharper acidity. Compared with Fruit Lambic in general, it is more specifically cherry-led and often drier in impression.

Defined by sour cherry refermentation on a traditional lambic base.

Also known as: Kriek
Family: Sour & Funky Beers - Sour, tart, wild, or mixed-fermentation beers
Variant of Lambic - Within the Expressive Ales, defined by a clearly dominant sensory driver such as hop intensity, yeast expression, strength, or acidity.
Variant influence: Refermentation with sour cherries adds fruit aroma, colour, and sharper acidity.
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ABV, IBU and colour

This section summarises the typical alcohol strength, bitterness level and colour range of Kriek Lambic within the GBI model.

ABV: 4,0%
IBU: 13
Colour: 10,0 SRM / 19,7 EBC

Taste profile

The sensory profile below shows the typical intensity range of the 15 core flavour dimensions.

Colour:
Gold Amber
Clarity:
Hazy Opaque
Aroma – Malt:
Low Medium
Aroma – Hop:
Low Medium
Aroma – Yeast:
Medium High
Aroma – Special:
Medium Very high
Sweetness:
Low Medium
Sourness:
Medium
Bitterness:
Low Medium
Body:
Low Medium
Astringency:
Low Medium
Carbonation:
None High
Alcohol Strength:
Low Medium
Finish Length:
Long
Oxidation:
None Medium

Brightly acidic, fruity, and complex with integrated cherry character and a long finish.

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What gives Kriek Lambic its character

These structural drivers help shape its characteristic sensory profile.

  • Spontaneous fermentation strongly increases acidity and contributes to a longer, more persistent finish.
  • Multiple haze sources combine to produce a strong haze contribution.
  • Extended aging contributes to a longer, more persistent finish, additional aroma complexity and some oxidative character, while carbonation may gradually decrease.
  • High fruit impact contributes a larger increase in special aroma and strongly increases colour intensity, reflecting a prominent fruit contribution to the beer.
  • A high wheat share strongly increases haze potential.
  • Pilsner malt provides a pale grain base with relatively restrained malt aroma.
  • Spontaneous fermentation contributes additional yeast-derived aroma complexity.
  • A medium priming rate contributes a moderate increase in natural carbonation.
  • A turbid mash retains more long-chain dextrins and starch, reducing apparent attenuation and increasing haze potential.
  • Extended aging can substantially extend the sensory finish as maturation-derived character develops.
  • Moderate grist intensity provides more extract, supporting somewhat higher gravity, body and alcohol strength.
  • Very high process oxidation risk can produce pronounced oxidative character, including stale or papery notes.
  • Medium toast deepens colour and increases toasted/melanoidin malt aroma.

History

Kriek developed by fermenting whole sour cherries in lambic, creating one of the classic fruit lambics.

How Kriek Lambic compares to other beer styles

This comparison shows meaningful differences in sensory ranges and style character based on the GBI data.

Kriek Lambic vs Fruit Lambic

Other differences:

  • The color range of Fruit Lambic extends to lighter shades.
  • Fruit Lambic can be more sour.
  • Fruit Lambic can be more astringent.
  • Fruit Lambic can be more highly carbonated.
  • Fruit Lambic can have a longer finish.
  • Kriek Lambic uses simple Sugars.
  • Kriek Lambic uses stonefruit, while Fruit Lambic uses various Fruits.

Kriek Lambic vs Oude Kriek

Compared with Oude Kriek, Kriek Lambic has:

  • sweeter
  • less carbonation

Other differences:

  • Oude Kriek can be more sour.
  • Kriek Lambic can be less astringent.
  • Oude Kriek can have a longer finish.
  • Kriek Lambic uses simple Sugars.

Compare Kriek Lambic with another beer style

Choose any GBI beer style to compare sensory ranges and style character.

Want to explore the underlying data in more detail? Compare styles in the GBI Explorer →

Related styles

Other variants within the same style group as Kriek Lambic.

Best food pairings for Kriek Lambic

These food pairings complement the dominant sensory traits of Kriek Lambic.

  • Duck
  • Dark chocolate
  • Aged cheeses

Service & Aging

Practical guidance for serving and handling Kriek Lambic.

Serving notes
Serve cool · Allow fruit aromatics to express as it warms slightly
Pouring technique
Open carefully · Pour gently to avoid disturbing fruit sediment
Aging potential
Can age several years · Cherry intensity fades with extended aging
Common faults
Artificial cherry character · Excessive sweetness · Acetic harshness
Style details
  • Origin: Belgium — Originating from Belgian brewing traditions.
  • Glassware: Tumbler — Simple straight-sided tumbler commonly used for lambic, farmhouse ales, and rustic or sour styles.
    Tulip — Stemmed tulip glass that concentrates aroma and supports a stable head; ideal for aromatic ales and Belgian styles.
    Teku — Modern universal tasting glass designed for maximum aroma capture and sensory evaluation.
  • Serving: Bottle — Served from bottle.
  • Conditioning: Bottle-conditioned — Naturally carbonated in the bottle.
  • Aging vessel: Oak — Aged on oak wood without barrels.
  • Packaging: Bottle — Packaged in bottle.

Commercial examples of Kriek Lambic

The following commercial examples illustrate widely recognised expressions of Kriek Lambic in the market.

  • Cantillon Kriek
  • 3 Fonteinen Oude Kriek
  • Boon Kriek
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