Scarenbecca Kriek
Hanssens Artisanaal bvba

 

 

Had this at March Madness 2019, it was one of the bottles left over from a previous March Madness that chilled in the borrowed storage shelf in my cellar for the homies.

Pours purple, of the darker variety. Almost no head on it, even though carbonation was lower, I didn't see it as a problem. Right about that 1/6" light tan colored head. Aroma was cherry, I wonder why the color is so dark, I don't recall these being so dark like black cherries before. Relatively familiar territory, cherry and oak, seemed pretty clean.

Taste is nice. Its not 3F Schaerbeekse, but its still good. Darker, less sour journey with this one. Acidity is non problematic and average. Light burn from the acidity, sourness and alcohol. Light cranberry feels. The lower carbonation seems to give more depth to the cherry taste.

I guess if you think about the shortage with the cherries, its relatively affordable compared to other belgian lambics that have them. I wouldn't drink with any noobs who regurgitate "robitussin" for every cherry beer you crack.

Reviewed from (very) long-standing notes. Notes are from a 2015 vintage bottle. Poured from 375 mL bottle into an El Catador Barrel-Aged glass. Consumed 9/12/16.

A: Pours a very dark red with minimal (if any) head formation. Fairly low levels of visible carbonation. Very, very hazy - looks almost like red wine.

S: Bit malic acid, less lactic, and a touch of acetic acid. Funky – feet, cheese, and horse blanket – and a backbone of tart cherry. Some funky Lactobacillus, and likely Brettanomyces, as well. But this is acidic. Like a “my nose has heartburn” kind of acidic. Never one to give up, I dig further finding undertones of plums, black currants, and oak barrel with mild dry tannins. Sticky black cherries that are overripe to the point of fermentation.

T: Funk, malic and lactic acids, and fruity cherry lactic burning acid. Tart and horse blanket, plus some feet and a mild cheesiness. Black cherry juice and currants with more acid. It finishes dry with residual funk and woodiness plus more cherry juice. Fruity and acid and funk are all persistent after the swallow.

M: A medium to light body. Alcohol seems about average - I think the majority of the burn is from the acid rather than the alcohol. Very low carbonation - this bottle, at least, is nearly flat.

O: I quite enjoyed this. For my tastes, it's too acidic to become an all-night drinker. But for a beer to pop on an occasion, it's excellent. Nice cherry flavors while not being candy sweet – paying homage to the funk and acid. I don't know if it's intentionally a very low-carbonation beer of if there was a problem with this bottle. But while I did think it detracted a bit, it certainly didn't ruin the experience.

 

 

 

Pours brown but is gem clear and bright ruby red in a PBGC cider tulip glass. There is also a faint ring of fine lace.

The aroma is that of tart cherry vinegar. Earthy brettanomycies and oak tannins are secondary players. All of these aromas are quite powerful.

Raspberries and cherries are definitely prominent and the tartness is off the chart. Oak flavors are not lost. Sweetness is also strong, but is overwhelmed by the tartness. A long, tart, acidic finish dries out dramatically. Warmth allows the oak flavors to come forward while the fruit flavors diminish.

There is a medium body with a smooth but scratchy woolen texture and light carbonation. Alcohol is stronger than expected in this very dry Kriek.

There is a point where more is just more. Then after that, more becomes too much. While this beer is enjoyable, it is a workout that ventures well beyond too much. I will finish the bottle while listening to music after a long day of Spring yardwork. I suspect this would pair better with Brie cheese on a hot day.

 

 

Poured a purplish-red body with minimal head and no lace. Sour aroma, mostly sour cherry, hints of funky tartness. Sweet and sour cherry flavors with a thickness to it and then an acidic/tart crisp finish. Not too much going on but it's easy to drink and has some tastiness to it.

 

 

 

 

 

7/8/16
375 into a snifter - unsure of the vintage, but at least 3 years old.
Flat, ugly, some decent sour cherry aroma, but taste is overwhelmed by a very off putting soapiness. No sweetness. This is probably what cherry dish soap taste like.

 

 

 

 

 

 

 

 

 

 

375ml cork and cage into snifter

pours ruby red but no carb at all - not even a glimmer of head or cascade of beading
Sweet cherries with hints of funk.
More of the same on the palate with an almost medicinal backdrop
Fuller bodied and a bit sticky. Dead flat - not even a spritz.

Overall the lack of carbonation really hurt this beer - without it the cherries are overpoweringly sweet and needed a lift badly from more bright and effervescent carbonation. Reading reviews of many flat bottles and given the price I am supremely pissed at Hannsens for releasing this beer - I am sure it was expensive to make, but when it doesn't re-ferment you can't up-charge for a failed beer.... Not pleased

 

 

 

Bottle. This has got to be at least 5 years old. Pours flat and dark red. Like a really concentrated Shirley Temple. Aroma is of earthy funk, sweet red fruit, and tart cherry. Flavor doesn't add much complexity but it is fairly yummy. Unfortunately, this is flat as hell. 4-6 years was too much for this cork. Tastes decent but it needs some bubbly pick-me-up.

 

 

 

 

Not really a love it or hate it thing here, the bottle I had just sort of dutifully checked off the boxes without any one outstanding feature. Apparently there are rather still bottles of this out there, but mine easily had enough carbonation. Nice cherry presence on the nose, tart, some rubber/marker phenols at first blush but those cleared up within several minutes. Color is a lovely claret, zero head, clear with a careful pour but a ton of straight up Mississippi River-level silt at the bottom of the bottle. Palate is puckery cherries, really nice flavor, no cough syrup, super light oaky funk, a touch thin maybe, and an acidic/vinegary character that grows over time. That last part is what, pardon the pun, soured me on this one. A nice kriek, but that emergent stomach acid note leaves a sour (sorry, had to do it again) taste in your mouth.