Oud Beersel Oude Kriek

Brewed by Brouwerij Oud Beersel
Style: Lambic - Fruit
Beersel, Belgium

Bottle. Reddish brown beer with a strong head. The aroma is sour and fruity and the flavour is lightly sour. Overall a plain kriek in my opinion.

very cloudy and dark reddish brown colour with a big, rose-tainted foamy head, beautiful lace; powerful and charming aroma of cherry and vinegar meeting notes of cheese and hay; the mouthfeel is surprisingly thin for a beer at 6.5% but some help comes immediately with a long dry and beautiful aftertaste of sour cherries and rhubarb

unpleasant presence, lingering memory, fruit, on a killing spree. fruit trying to hurt you. unfriendly fruit. people who drink this beer must want to hurt themselves! A masochistic brew! By the way, this is sour as all heck. It tastes much more like a dry (cherry?) wine than beer. No sweetness. I don’t dislike all things sour either... it just doesn’t need to be the ONLY thing I can taste. A real puzzler. To be fair, this style probably just isn’t for me yet. You can ginore my rating if you’re into sour, dry cherry lambic, but if you’re expecting something at all like the lindeman’s lambic most of the few who have tried lambic in the US have had, you’re not gonna get it out of this. Something I’ll keep an open mind to, but really did not enjoy.

Bottle, dark ruddy red pour. Aroma of sour cherry and yeasty. Tart malty yeast flavors, and some cherry, and a dry light bitter finish. Good, but I like the Oud Beersel Gueuze better.

Rerate: Bottle huge thanks to Mes&sim bottled in 2001, from the origonal brewery. I had decided to make diner for pauline, which i do most nite, but decided something different tonite. I knew there was a pile of old fkiek in my cellar and decided to do something with it. So a trip to lidl and i decided to make some fajita’s but with a slight differance, kriek fajita’s! So 1 red, green and yellow pepper and a super large onion cut into strips and placed to the side, 500g of chicken also cut into thin strips. Heat oil in pan, add chicken till almost cooked through, add inoin for a min then add peppers, stir-fry for 2 mins before seasoning with cajun spice and a few other things to taste. Right at the death add about 100ml of kriek and serve a min later, My god what a smell the cajun kriek is amazing! Pour the rest of the bottle into a decent belgiun glass it has a large punk head, better than even i expected for being 7 years old. Aroma is like yee haa, loads of lambic funk and rounded sharp yeastyness with the cherry adding the right amounf of fruity sweetness. Taste is outstanding, one of the best in beer, the dry yeasty tart fuck with the cherry character just more than subtle adding more than just cherry ness to it, i could do this for a long time, like this finished and i was upset. I’ll not be able to get another bottle from the origional brewery for a good year or two if at all. A masterpieice and something all krieks are trying to be! No#62. I keep thinking im rating beers to highly these days and feel i should be takling poiints off, but the beers on this trip just blew me away. Aroma is sour, oaked, light cherryness, with a red wine vinigar coming in. Taste is very similar with a kind of sweet and sour cherryness dominating, red wine is also having a part to play, with a dry finish. Another excellent lambic from the trip.

Crazy sour vinegar nose, smells like a stale musty barnyard with a hint of sour cherries. Pours a deep burgundy/brick red hue and makes a fizzy pink head. Flavor is vinegary, hint of sour cherries, tastes very much like a sour red wine... very tart and astringent, hint of cranberry. Light on the palate, coats the mouth very thin and finishes quite dry. Nice quality lambic, moderately complex, enjoyed this one.

best before 2024. Pours a deep mahagany red with a deep pink long lasting head. Aroma is only slightly cherry with losts of acid and some brett and wild bacteria. Very nice flavor- complex with lots of barnyard, mustiness, and some cherry but not enough. Finish is crisp, but very tart and moderately acidic but not nearly as much as cantillon.

Ah yes, another milestone. Cracked this one open to get #600! The beer is labeled as best before 06/10/2024. I was hoping to wait 19 years, but... I figured I should try one now and one later. Perhaps every 5 years assuming I like it? Anyways, the beer pours to a huge lively fizzy grape colored head atop a dark red body. Decent lacing. The aroma is balsamic vinegar, olive oil, feta/Gouda cheese, Bing cherries. Very complex. The flavor is very tart cherries, light leather, strong cheese. At only 6.5%, I wonder how this stuff can last another 19 years? Are they speculating? Tons of natural preservatives? Am I drinking formaldehyde? This one’s not near as good as Giradin Gueuze Black Label (I know it’s a different style). The palate has thorough carbonation and is tart and acidic. Lingering flavors. Medium bodied. Tons of fruit went into this. Not bad but it’s lacking something. 8, 4, 7, 3, 15 = 3.7

Rerate. The beer is spectacularly tart. Some would say gueuze-like. Was much more delicious than I recall. I love the IN-YOUR-FACE tartness.