It is one of our favorite times of year around here. The fruit is ripe, the sun is out, and finally our Krieks are ready. The 2015 Devil’s Kriek, Tahoma Kriek, and Peche Mode are ready to be enjoyed in the Hood River Taproom and is available throughout the Northwest, British Columbia, and Southern California.
Devil’s Kriek 2015-We use almost four hundred pounds of Bing and Van cherries from the Double Mountain Orchard in the Columbia Gorge per batch for our Devil’s Kriek. To layer the complexity, we use our two house yeast strains, along with Brettanomyces lambicus and send it to our cellar, where it rests on the fruit for a year. With this vintage, the color deepened to a devilish crimson and the aroma swells with cherry juice, a little funk, and raspberry jam. Tart, refreshing, and served in it’s own glass.
Tahoma Kriek 2015– The Tahoma Kriek uses a strong Belgian Blonde ale for a base prior to the addition of local Rainier Cherries. Our two house yeast strains and Brettanomyces Lambicus were allowed free reign to develop its complex character. Brettanomyces funk, kiwi, and tart cherry rise from the nose, while finishing dry, effervescent and delightfully tart. This beauty was kept at cellar temperatures on the whole fruit for 13 months. Best enjoyed with a good cheese and better company.
Peche Mode 2015– We enjoyed making the Peche so much (and drinking it!) last year we just had to make it again. We teamed up with Mt. View Orchards in Parkdale, OR and took about 600 pounds of peaches off their hands. The peaches were added to a Strong Belgian Ale base brewed with our house Abbey yeast, and then inoculated with Brettanomyces lambicus. We gave it nine months to relax and think. The result is a peachy, farmhouse paradise. Lightly tart and refreshing, this one drinks easy. When life hands you peaches, make beer!