|In stock||Alcohol||Packaging||€ 4.50|
The brewers use lactobacillus to create a breeding ground in the oak wine casks. They then roll 40 kg cherries through the narrow opening in the barrels into 170L enfant Terriple. The yeast needs 5 months to break down all the sugars and for the gentle acidification process to work its magic. Over this period the cherries slowly release their blood red colour and tasty flavour. The result is a ‘thoroughbred’ triple kriek.
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In 1997, Luc Vermeersch, founder of De Leite brewery already experienced with a small brewing installation in a garden house. The installation has a capacity of 30 litres and was purchased in Finland.
Together with his friend Etienne Van poucke he attended a brewing course for one year. While taking that course, he met his other brewing partner, Paul Vanneste.
This trio has been intensively engaged in the new De Leite brewery from 2008 onwards.
After 3 years plans were made for expansion. In February 2011 even bigger kettles were installed.
Article number: FBBPW006