The brewers use lactobacillus to create a breeding ground in the oak wine casks. They then roll 40 kg cherries through the narrow opening in the barrels into 170L enfant Terriple. The yeast needs 5 months to break down all the sugars and for the gentle acidification process to work its magic. Over this period the cherries slowly release their blood red colour and tasty flavour. The result is a ‘thoroughbred’ triple kriek.
And as for the name… Cherries are ‘cerises’ in French and so the Cuvéé Soeur’Ise was born. A fine figure of a nun. The brewers claim it is impossible to lead their little nun astray…but they believe that she is more than capable of leading others into temptation…
