Brewed in the traditional Belgian style, this beer begins with a grain bill of 40% raw wheat and 60% malted barley. It undergoes a turbid mash and a long boil with aged hops before being cooled overnight in a shallow open vessel, allowing wild yeasts and bacteria to ferment the wort naturally. The beer is then aged in oak barrels for at least a year before being refermented on sour cherries and conditioned. The entire process spans roughly two years.
Karamu Kreek is ready to enjoy after about four months of conditioning. While it continues to develop and change over time, it remains a delicious and complex beer for many years to come.
