Timmermans Oude Kriek Lambicus 750ML

Timmermans Oude Kriek Lambicus 750ML is a spontaneously fermented Belgian cherry lambic bottled at 5.5% ABV, brewed by one of the Pajottenland’s oldest lambic producers. What distinguishes this oude kriek from the field is its use of 400 grams of whole cherries with stones per liter — reportedly the highest cherry concentration on the market — macerated for a minimum of six months in aged lambic. The expression earned a Silver medal and 89/100 score at the World Beer Awards.Quick Facts: ABV: 5.5%  |  Origin: Itterbeek, Pajottenland, Belgium  |  Style: Oude Kriek (Traditional Cherry Lambic)  |  Brewery: Timmermans (est. 1702)Production & HeritageTimmermans traces its roots to 1702, making it one of the oldest continuously operating lambic breweries in Belgium. Located in Itterbeek, within the Pajottenland region and the Senne valley — the only area where the specific wild yeast strains required for spontaneous fermentation occur naturally — the brewery uses a traditional mashbill of 70% malted barley and 30% unmalted local wheat. The wort is cooled overnight in a large open vessel called a coolship, allowing airborne wild yeasts and bacteria to inoculate the liquid. For this Oude Kriek expression, whole sour cherries including their stones are added at a rate of 400 grams per liter to mature lambic, then left to macerate for at least six months, allowing the fruit sugars to undergo a secondary fermentation that produces the beer’s signature dry, tart character.Tasting NotesAroma: Ripe sour cherry dominates the nose immediately, followed by grape skin and a subtle lemony sharpness. Underneath, earthy and lightly funky notes — characteristic of wild fermentation — add complexity without overwhelming the fruit.Taste: The entry is sharply acidic, with puckering sour cherry hitting the palate first. At mid-palate, earthy and peppery qualities emerge alongside mineral undertones. A subtle candy-like sweetness from the cherries briefly tempers the acidity before the sourness reasserts itself toward the peak, with hints of prune and mushroom-like umami rounding out the profile.Finish: Quick and refreshing, with a clean tartness that lingers alongside dry cherry skin bitterness. The cherry stones contribute a faint almond-like note that trails off cleanly.How to Drink Oude Kriek LambicusServe chilled between 6–10°C (43–50°F) in a tulip glass or lambic tumbler to concentrate the aromatic complexity. This is a beer designed for slow, contemplative sipping on its own, though it also performs well in beer-based cocktails. A Kriek Royale — substituting this for champagne in a Kir Royale — leverages its natural cherry intensity beautifully. A Lambic Spritz, combining it with a splash of elderflower liqueur and sparkling water, plays off its tartness for a refreshing warm-weather drink. In a Flanders Sour Shandy, mixing it with fresh lemonade softens the acidity for a sessionable alternative.Best For
Introducing a beer enthusiast to traditional spontaneously fermented lambic
Pairing with a charcuterie and cheese board at a dinner gathering
Gifting to a sour beer collector seeking authentic Belgian oude kriek
Celebrating a special occasion with a distinctive, wine-like Belgian ale
Frequently Asked QuestionsWhat does Oude Kriek Lambicus taste like? It delivers a sharply tart, sour cherry-forward flavor with earthy, peppery undertones and a quick, dry finish. The intensity of the cherry is pronounced but balanced by the natural acidity of the aged lambic base.How does Oude Kriek Lambicus compare to Boon Oude Kriek? Both are traditional oude krieks from the Pajottenland, but Timmermans uses a notably higher cherry concentration — 400 grams per liter compared to the category average — resulting in a more intensely fruit-forward profile. Boon Oude Kriek tends toward a drier, more austere tartness with slightly more prominent barnyard funk.Is Oude Kriek Lambicus good for sipping on its own? Absolutely — this is a sipping beer by design, best enjoyed chilled in a tulip glass where its complex cherry aromatics and layered acidity can develop fully. Its wine-like character rewards slow, attentive drinking.Where is Oude Kriek Lambicus made? It is brewed at the Timmermans brewery in Itterbeek, Belgium, situated in the Pajottenland region within roughly 15 kilometers of Brussels. This area, centered on the Senne valley, is the only place in the world where the unique microflora necessary for traditional spontaneous lambic fermentation exists naturally.What foods pair well with Oude Kriek Lambicus? Aged Gouda or Brie, whose creaminess balances the beer’s acidity; duck liver pâté, where the cherry notes complement the richness; dark chocolate desserts, which mirror the beer’s subtle depth; grilled lamb with herbs, playing off its earthy and peppery character; and fresh goat cheese salads, where the tartness acts as a natural dressing.What sizes does Oude Kriek Lambicus come in? The standard format is a 750ml bottle, which is the traditional size for Belgian lambic beers intended for sharing or cellaring.Is Oude Kriek Lambicus worth the price? It positions as a mid-range to premium traditional lambic, and the six-month cherry maceration with the highest cherry-per-liter ratio on the market represents genuine production cost. For drinkers seeking an authentic oude kriek with verified heritage dating to 1702, it represents strong value within the traditional lambic category.Why Oude Kriek Lambicus?The 400 grams of whole cherries per liter — stones included — is not a marketing flourish; it is a measurable production choice that directly shapes the flavor, giving this oude kriek a cherry intensity few competitors match. Timmermans has been producing lambic since 1702, and the brewery’s location in the heart of the Senne valley ensures access to the wild yeasts that no amount of modern technology can replicate. The Silver medal and 89/100 score at the World Beer Awards confirms that this approach translates to the glass. For anyone serious about traditional Belgian sour beer, this is a benchmark expression of what oude kriek can be when cherry quantity and spontaneous fermentation are given equal priority.