In Dutch, there are many different names for a gooseberry, such as steikbear, klapbes, kroensel, kroesel, knoezel, knoeper, or plainly kruisbes. It signifies how common this berry once was in our region, regretfully somewhat forgotten at present. We grow these ourselves, fully organic, and are added whole to ferment together with lambic of at least one year old on oaken barrels. After about four months we get a fruity beer with roughly 300 grams of fruit per liter of beer. For this variety, we only use the green berries.
The sweet and sour character of this fruit pairs very well with lambic. Another fermentation in the bottle adds the welcome carbon for a sparkling result.