Kriek lambic

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/kriek-lambic

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the beer style classification?Belgian Fruit Lambic
2. What is the base beer?Spontaneously fermented lambic beer
3. Why does Kriek lambic taste sour?The sourness comes from the special Morello cherries and the wild yeasts and bacteria that ferment the beer. These microbes add tartness and a funky flavor.
4. How are the cherries added to the beer?Whole cherries, sometimes with their pits, are mixed into the lambic and left to soak for months or even over a year. This lets the cherry sugars ferment and the flavors blend.

Spontaneous Fermentation: A brewing method relying on airborne wild yeasts and bacteria for fermentation, characteristic of lambic.
Terroir: The environmental factors, such as soil and climate, that affect the characteristics of agricultural products like cherries.
Maceration: The process of soaking a solid material in a liquid to extract its flavor or other properties.
Brettanomyces: A genus of yeasts known for producing 'funky' or 'barnyard' aromas often found in lambic and other wild ales.