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  • Cantillon Kriek 37.5cl at The Beerhive, Edinburgh. Free UK shipping.
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Cantillon Kriek 37.5cl

Cantillon Kriek 37.5cl

£11.00
£11.00
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Producer Cantillon
Country Belgium
Region Brussels

Tasting Notes

Sour Cherry, Almond, Oak and Wild Yeast

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Belgium Lambic Wild

This Pairs With:

Oysters Seafood Pork Szechuan Food Summer Drinking

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More About Cantillon Kriek 37.5cl

Cantillon Kriek is a traditional Belgian cherry lambic produced by Brasserie Cantillon in Brussels. This beer is crafted by blending lambic aged approximately 20 months with 200 grams of organic sour cherries per liter. The cherries undergo a maceration period of two to three months, allowing their flavors, colors, and aromas to infuse the lambic. Subsequently, the beer is blended with one-year-old lambic to initiate secondary fermentation in the bottle.

The result is a beer with a vibrant ruby-red hue and a delicate pink head. Aromas of tart cherries, earthy funk, and subtle almond notes are prominent. On the palate, it offers a complex interplay of sour cherry flavors, lactic acidity, and a dry finish, characteristic of traditional lambics. The beer's effervescence and acidity make it a refreshing choice, particularly when consumed young to appreciate its fruity profile.

 

Meet the Producer, Cantillon

Cantillon

Style: Lambic Brewery & Blendery

Cantillon is basically sacred ground for sour beer fans. Part brewery, part living museum, part spontaneous fermentation cult headquarters, this tiny Brussels producer has spent over a century stubbornly refusing to modernise while the rest of the beer world lost its mind chasing trends.

Founded in 1900, Cantillon specialises in traditional lambic beer, brewed using spontaneous fermentation where wild yeasts from the air do the work instead of carefully controlled lab strains. Which sounds either beautifully romantic or completely irresponsible depending on how much microbiology you know. Somehow, against all logic, it produces some of the most complex and revered beers on earth.

The brewery still uses methods that many producers abandoned decades ago because they’re slow, unpredictable and commercially inconvenient. Wort cools overnight in open coolships beneath the Brussels air, beer ages for years in old barrels, and blending becomes an art form somewhere between brewing and alchemy. The result is beer full of tart citrus, barnyard funk, oak, lemon peel, hay, apple skin and enough acidity to wake up parts of your palate you forgot existed.

What makes Cantillon especially fascinating is how uncompromising it remains. The beers are unapologetically dry, sour and deeply weird by mainstream standards. First-time drinkers sometimes react like they’ve accidentally consumed farmhouse vinegar. Then six months later they’re queueing outside the brewery trying to buy limited bottles like medieval pilgrims.

The brewery itself feels frozen in time too. Dusty, chaotic, creaking and utterly authentic in a world increasingly dominated by polished taprooms and branding consultants. Cantillon isn’t trying to impress anyone. It simply keeps making some of the greatest traditional beer in existence and letting the rest of the world catch up eventually.