My story begins not in a lab, but in the wild: with air, oak, and time. Born of spontaneous fermentation, I’m crafted from a blend of young and aged Lambic matured in large oak foeders at the historic Boon Brewery, where patience is a virtue and quality is everything.

I’m made the way real Kriek was always meant to be, no shortcuts, no syrups, no artificial extracts. Just 250 grams of whole, fresh cherries per litre, harvested at peak ripeness, destemmed, pit-intact, and frozen immediately to preserve their character. Every year, Boon uses over 300 tonnes of these Belgian cherries, allowing me to bring you this authentic flavour all year round. The vintage date on my neck proudly tells you when my cherries were picked — a subtle nod to my fruit’s origins.

In every sip, I balance mild sweetness with a vibrant tartness, never crossing into candy territory. You’ll taste the cherry skin, the pit’s almond-like bite, and the funky breath of wild yeast, a gentle sourness that awakens rather than overwhelms. I finish crisp and dry, just as a real Kriek should. Refreshing in the summer sun, or divine alongside dessert, I am both heritage and pleasure in a glass. Drink me slowly, and discover what happens when fruit meets wild fermentation in perfect harmony.