Kriek n' Groan - Belgian Style Fruit Lambic
This recipe won Best of Show at our 1996 Annual Competition


  • 2 cans Brewferm Kriek Kits (available at better homebrew shops) 
  •     Sour Mash: 
  •         3lbs Wheat Malt 
  •         1.5lb Pale 2 row malt 
  •         .25lb Pale 2 row malt 
  •     .5oz stale old hops (Mine were a year old.Thanks Bruce.) 
  •     3/4 cup corn sugar for priming 

    Wyeast 1056 American Ale Yeast 
    Wyeast Brettanomyces Bruxellensis 

Each Brewferm Kriek kit makes 3.17 gallons and calls for 500 grams of sugar. Instead I combined two kits and added some sour grain to make a 6 gallon batch. This is a very easy, but unusual Beer to make. Mine was a year old before it was balanced. This style has a sour, cherry character with the classic Belgian aroma and flavor from the yeast strains used. 'Real' Belgian Lambics are fermented with wild yeast and bacteria and are somewhat unpredictable. I made it a lot easier by using the Kreik kits and a sour mash technique instead. I haven't figured out how to shorten the year wait though.This beer will cost about $40 to make 44 pints. Each
pint of commercial Lambic costs about $4. 


Between 24 and 36 hours before brew day. 

Mash 3lbs Wheat and 1.5lb Pale Malt at 156F degrees for 60 minutes. 

Transfer to white food grade bucket and allow to cool to 135F. 

Add .25lb uncrushed Pale Malt and stir well. 

Cover tightly with aluminum foil (press against grain, sealing from the air) and seal edges. 

Next day remove aluminum foil and scrape off any discolored grains. 

At this point it will smell pretty awful, don't worry. 

Sparge (rinse) with 2 gallons 168F water 

Boil for 1 hour with hops and both cans of Brewferm extract. 

Strain into a fermenter and top with water to 6 gallons. 

The Original Gravity should be around 1.060 

Pitch the Wyeast 1056 American Ale yeast. 

Move to a secondary fermenter 2 weeks later 

Make a starter with the Brettanomyces Bruxellensis culture (it takes at least a week to get started). Pitch this starter into the fermenter and wait. Large white bubbles will form on top and very slowly it will take on the classic Belgian Lambic character. After 2 months rack to a bottling bucket with 

3/4 cup corn sugar to prime. Bottle as usual or cork and cap. 

Jim Taylor

Jan/1999 There are 2 bottle of this left. I wonder if they are still good JT 

Back to Top