Publitasting B.M. Incabes Schaarbeekse Krieken Geuze: Difference between revisions
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== History / Other Notes == | == History / Other Notes == | ||
The B. M. Incabes Schaarbeekse Krieken Geuze is the next of our new releases with again as a basis the matured lambics on bourbon maple barrels where we initially had it pure and then macerated it with 1 fruit, we now go one step further and add another maceration with Schaarbeekse cherries. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada it moved to Belgium where it was filled here with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries from the Zenne valley. With this lambic we did another maceration with Inca berries and then again with Schaarbeekse cherries to then bottle it after the blend. Since the maceration with Inca berries already obtained a very fruity gueuze and now the sour Schaarbeekse cherries macerated on it again, we get a firmly fruity gueuze, so again certainly not for someone who does not like firm sourness. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref> | The B. M. Incabes Schaarbeekse Krieken Geuze is the next of our new releases with again as a basis the matured lambics on bourbon maple barrels where we initially had it pure and then macerated it with 1 fruit, we now go one step further and add another maceration with Schaarbeekse cherries. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada it moved to Belgium where it was filled here with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries from the Zenne valley. With this lambic we did another maceration with Inca berries and then again with Schaarbeekse cherries to then bottle it after the blend. Since the maceration with Inca berries already obtained a very fruity gueuze and now the sour Schaarbeekse cherries macerated on it again, we get a firmly fruity gueuze, so again certainly not for someone who does not like firm sourness. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref> | ||
== Label == | |||
{{#eimage:https://storage.googleapis.com/assets.lambic.info/media/publitasting/BM%20Incabes%20%20Schaarbeekse%20krieken%20Geuze%20.jpeg|600x987px|BM Incabes Schaarbeekse krieken Geuze}} | |||
Latest revision as of 17:34, 20 November 2025
Description
Publitasting B. M. Incabes Schaarbeekse Krieken Geuze is a blend of 1,2,3,4,5, & 6-year-old lambics on bourbon maple barrels with Schaarbeekse cherries. The lambics were sourced from Brouwerijen Eylenbosch, Sako, and Den Herberg. 45 L were produced in 2025.
750 mL & 1.5 L format
ABV 7.2%
History / Other Notes
The B. M. Incabes Schaarbeekse Krieken Geuze is the next of our new releases with again as a basis the matured lambics on bourbon maple barrels where we initially had it pure and then macerated it with 1 fruit, we now go one step further and add another maceration with Schaarbeekse cherries. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada it moved to Belgium where it was filled here with a blend of different lambics. After the barrel ageing, this complex lambic was obtained by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries from the Zenne valley. With this lambic we did another maceration with Inca berries and then again with Schaarbeekse cherries to then bottle it after the blend. Since the maceration with Inca berries already obtained a very fruity gueuze and now the sour Schaarbeekse cherries macerated on it again, we get a firmly fruity gueuze, so again certainly not for someone who does not like firm sourness. [1]
Label
References
- ↑ Geert Demuynck - Facebook (English)