[1vertical]

In Belgium, they utilize a specific cherry variety for additions to the Kriek style beers.
Since I have no hope of obtaining any of this particular variety,
What is available in the US, that approximates this cherry closely?
Oregon fruit puree?
Michigan Sour Pie cherries?

[gail]

I've heard Balaton cherries are a close approximation.  A web search will turn up sources; Ken Schramm reports on one farm in Michigan near Traverse City that will ship them:  http://www.michiganbalatoncherries.com/ordering.htm
Combining Balatons and North Star reportedly gives a very good color and flavor.  In my experience, Montmorency cherries make great pie but are not great by themselves when fermented (need to be mixed with a darker, sweeter cherry in my opinion).

Gail

[dbeechum]

I assume you're talking Schaarbeek Cherries. Sadly, they don't even grow enough of those in Belgium anymore and its a rare Kriek that uses them exclusively.

[uthristy]

Good stuff if you can find some 

Drie Fonteinen Schaerbeekse Kriek
http://www.ratebeer.com/beer/3-fonteinen-schaerbeekse-kriek/24383/
http://beeradvocate.com/beer/profile/2216/17647

[dbeechum]

And that's the precise one I wass thinking about. Beautiful beer.

[1vertical]

Thanks everyone, I am kind of in the market and Gail I appreciate the links.

[1vertical]

uthristy, I am still looking for that rochefort 12   

[1vertical]

Might deserve a heading all on it's own, but
I was given the insight to try a spice called
Mahlab, which is the heart of a cherry pit.
Ste.Lucie Cherry I plan on adding some of this
when I sour and cherry the beer that I am currently working on.

It has proposedly the flavor of almond and cherry.
to me that is a good combination.

[tom]

Interesting. I have heard or read that some brewers recommend using nonpitted cherries. Perhaps related?
How much do you plan to use?

[1vertical]

Interesting. I have heard or read that some brewers recommend using nonpitted cherries. Perhaps related?
How much do you plan to use?

I ordered 1/2 pound and will taste it when it arrives. that will give me a better idea.
Tom, we have a discussion going here about this as well...
http://www.homebrewersassociation.org/forum/index.php?topic=1746.0

[alewife]

Might deserve a heading all on it's own, but
I was given the insight to try a spice called
Mahlab, which is the heart of a cherry pit.
Ste.Lucie Cherry I plan on adding some of this
when I sour and cherry the beer that I am currently working on.

It has proposedly the flavor of almond and cherry.
to me that is a good combination.

That's true.  There is an almond-like flavor to cherry pits.  When my grandmother taught me how to can cherries years ago, she always put several pits into the bottom of each jar, just to get that almond flavor.

Alewife

P.S.  We also did this when canning peaches and apricots.  Apricots also have a bitter  almond flavored kernal in the center of their pits.  In fact, they are so  almond like that they are used , with almonds , in the Italian amaretti cookies (the ones in the pastel paper wrappers).   So, I wouldn't be surprised that some brewers would recommend using the fruit pits along with the fruit in brewing. They definitely could add a different flavor dimension.

[uthristy]

uthristy, I am still looking for that rochefort 12   

Sorry but I drank the last one

[1vertical]

Ok tubercle, I am planning on consuming toxic ETOH and Cyanide...(cherry pits contain Cyanide) OMG!

[tubercle]

Ok tubercle, I am planning on consuming toxic ETOH and Cyanide...(cherry pits contain Cyanide) OMG!

  You'll be OK as long as you don't mix the cyanide with zinc

About 6:00pm I plan on mixing ETOH with a big plate of smoked boston butt. Hmm...wonder what would happen if I smoked it with cherry pits?

  I digress. I have never tried a cherry beer but am keeping up with this post. I see one in my future.

[1vertical]

  You'll be OK as long as you don't mix the cyanide with zinc

Rolf pretty funny that one!