Flanders Red Ale
From an age-old traditional brewing practice in the West Flanders region of Belgium, the complexity of Flanders Red Ale is marked by an often-pronounced acidic, sour character from the natural occurrence or addition of friendly Lactobacillus and other bacteria into the fermentation, along with Brettanomyces and other yeasts. Combined with Vienna and other dark malts, this deep red to burgundy-brown ale is defined by a fruitiness evoking dark cherry, plum and currant, and mild to intense lactic sourness. Woody, chocolaty or vanilla notes often add to the complexity, and malt sweetness may provide some balance. The most vinous of beers, its tannic and acetic qualities suggest an aged red wine and provide a dry finish, leading some to refer to it as “the Burgundy of Belgium.” In fact, some brewers blend a portion of the beer that has aged from two to three years in oak with a newer, less or non-sour beer to achieve their desired flavor qualities. Various examples of this style are bottle conditioned.
Color Range:
| Characteristic | Details |
|---|---|
| Taste/Smell | Complex, Fruity, Acidic, Sour, Medium-bodied |
| Alcohol-by-Volume (ABV) Range | 4.5 – 7% |
| Bitterness (IBU) | 10-25 |
| Popular Examples | Duchesse de Bourgogne, Rodenbach Grand Cru, De Proef Zoetzuur Flemish Ale, New Belgium Lips of Faith La Folie |
| Serving Temperature | Cellar 55-57° |
| Glassware | Beer snifter, stemmed tulip, large wine glass |
| Cheese Pairing Ideas | Blue Cheese, Camembert, Cheddar, Fontina, Livarot, Mimolette |
| Food Pairing Ideas | Salad with vinaigrette dressing and grilled beef |
