Compare Beers Leffe Radieuse - Bush de Noël - Oud Beersel Bzart Kriekenlambiek
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Buy Leffe Radieuse - Bush de Noël - Oud Beersel Bzart Kriekenlambiek

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Company:

Style:

Belgian Strong Ale
Belgian Strong Ale
Fruit Lambic
ABV:

8.2
12
8
IBU:

25
21
0
Prices / Buy:

Comercial Description:

1.-

Leffe Radieuse

Rica en sabor y deliciosamente refinada. Muy compleja, gusta a los conocedores de cerveza

2.-

Bush de Noël - Scaldis Noel - Bush de Noël Premium

The Bush de Noël derives much of its rounded character from the use of roast caramel malts. The hops are carefully balanced with these, added in just the right proportions to develops its subtle hop aroma. There is also a robust fruity character, with the overall taste pleasingly consistent.

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Cerveza dulce, de color rojo cobrizo y con un toque agradable de lúpulo, efecto que se logra al añadir las flores de lúpulo en las cubas donde permanecerán seis semanas hasta haber alcanzado su madurez. Bush de Noël nace en 1991 para satisfacer la demanda de una cerveza para la Navidad y año nuevo.

3.-

Oud Beersel Bzart Kriekenlambiek - Bzart Kriekenlambiek Millésime

BZART KRIEKENLAMBIEK originates from the merger of two glorious traditions, i.e. the ‘Méthode Traditionnelle’ (traditional method) for sparkling wines and the spontaneous fermentation for Lambic beers. The result is a natural, sparkling cherry lambic of Belgian origin.

Traditional Kriekenlambiek is a spontaneous fermentation beer: Sour cherries are added to the Lambic beer which is the oldest of the still existing Belgian beers that probably originated around the year 1300.
The “Kriekenlambiek Oud Beersel” which serves as a basis for the BZART Kriekenlambiek contains 400 g of cherries per litre undergoing fermentation in Lambic beer for six months.

This kriekenambiek is then bottled by adding the “liqueur de tirage” (tirage liqueur) consisting of sparkling wine yeast and sugar for the second fermentation. The beer then ages in bottles for at least nine months before its final maturation according to the “Méthode Traditionnelle”.

Through this process fine carbon dioxide develops, is maintained in the bottle and causes the Lambic beer to become effervescent. By applying “remuage” (riddling) and “dégorgement” (disgorging) the present yeast sediments are removed from the bottle.

A characteristic feature of Bzart Lambiek is that there is no sweetening, so no “liqueur d’expédition” (shipment liquor) is added before corking and applying the muselet onto the bottle. This results in a sparkling BRUT kriekenlambiek with an overwhelming palette of tastes.

BZART KRIEKENLAMBIEK. Its taste and aftertaste are quite “fraîcheur” (fresh). The nice almond flavours make you remember the real ‘kriekentaart’ (cherry pie) of the good old days. It is a delicious aperitif and perfect to pair with dark chocolate preparations, blue-veined cheese, duck, game and all preparations with almonds. Bzart Kriekenlambiek is mentioned on the menu of renowned restaurants.

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