Talk:Gueuze

From Wikipedia, the free encyclopedia

	This page is within the scope of WikiProject Beer, an attempt to build a comprehensive and detailed guide to articles on Beer on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.		Beer Portal
???	This article has not yet received a rating on the Project's quality scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses of the article.
???	This article has not yet received a rating on the Project's importance scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses of the article.

[edit] Kriek

I'm removing the bit about kriek again. Kriek is not a geuze variant, it is a lambic variant. The difference is that geuze contains lambics of different ages given a second fermentation in the bottle, while kriek is a combination of cherries and single-age lambic given a second fermentation in the barrell. Fnorp 09:26, 15 September 2006 (UTC)

This is not quite correct: look it up in Michael Jackson's The great beers of Belgium - page 116 in my (Dutch) 1993 edition. Kriek often contains lambic of different ages (some young lambik is added to the Kriekelambik before it is bottled). Kriek certainly undergoes further fermentation in the bottle. And BTW, Kriek is NOT made with cherries (in Dutch: kersen) but SOUR CHERRIES (in Dutch: krieken of morellen). Can we maybe agree on just referring to Kriek as a beer related to Geuze, then? User:Tomixdf Fri Sep 15 11:59:33 CEST 2006

I will look it up in the same book tonight. However, I do agree on the current version of the sentence, the beers are obviously related, being both lambic variants. As for cherries and sour cherries; of course not any type of cherries will do for a good kriek, but sour cherries are cherries anyway. Fnorp 11:25, 15 September 2006 (UTC)

Glad we found a consensus - I agree the current sentence is more balanced. One last thing: the sweet cherry and the sour cherry (morello) are two different species. In this context, it is also useful to note that sour cherries are never eaten as fresh fruit, but solely used to make jam (or kriek beer). The morello cherry tastes quite different than the sweet cherry, and it is actually quite misleading to call Kriek a "cherry beer". User:Tomixdf Fri Sep 15 19:08:07 CEST 2006

I wasn't aware of the difference, but suppose you're right. Except that I used to know some people who grew morellos and eat them as well. A disgusting thought, but they did.Fnorp 08:09, 18 September 2006 (UTC)

Krieken are actually quite popular to be eaten in Belgium. Not as such, but stewed with some sugar to make them sweeter. A typical accompaniement with meatballs for example. LHOON 08:24, 18 September 2006 (UTC)

They were eaten in Ukraine as well (I say "were" because I've been gone for many, many years, though I assume they still do eat them). Sour cherries were more popular, but sweet cheries were also around. They actually have completely different names in Russian (vishna for the sour cherry and chereshnya for the sweet cherry). Vpoko 20:17, 17 October 2006 (UTC)