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Flanders Red Ale
A tart, fruity, oak-aged Belgian red ale often called the Burgundy of Belgium.
About the Flanders Red Ale style
The Flanders red ale, exemplified by Rodenbach, is matured for a year or more in large oak vats where lactic bacteria and wild yeast develop a sharp, fruity sourness reminiscent of red wine or balsamic vinegar.
Older, more sour aged beer is typically blended with younger beer to balance the tartness. The result is a complex beer of cherry, plum and vinous acidity over a reddish malt base.
Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium.
Grain, hops and yeast
Malt and grain: Vienna and Munich malts with some special aromatic malt for the deep red colour and malt backbone.
Hop character: Low, aged hopping; the flavour is sourness and fruit, not hops.
Yeast and fermentation: A mixed fermentation with ale yeast, lactic bacteria and often Brettanomyces, matured long in oak.
A typical Flanders Red Ale runs 4.6 to 6.5% alcohol by volume, with a bitterness of about 10 to 25 IBU and a colour of 10 to 16 SRM. It is traditionally served in a tulip or goblet. These figures describe the usual range for the style; a given example may sit a little outside them.
Yeast and fermentation notes
The style is a mixed fermentation of ale yeast, lactic bacteria and often Brettanomyces, matured for a year or more in oak. Homebrewers use a sour blend culture and long barrel or carboy ageing, then blend older sour beer with younger beer to balance the acidity.
Serving in brief
Serve a Flanders red cool, around 8 to 11 degrees Celsius, in a tulip or goblet, with a moderate carbonation. Its vinous, cherry-like sourness opens up as it warms slightly, so it rewards a touch warmer serve than a pale beer.
Classic examples
Well-known commercial examples of the style include Rodenbach Grand Cru, Duchesse de Bourgogne and Petrus Aged Red. Tasting a benchmark example is the best way to understand what a style should be before brewing your own.
| Vital statistic | Typical range |
|---|---|
| Origin | Belgium (West Flanders) |
| Strength (ABV) | 4.6 to 6.5% |
| Bitterness (IBU) | 10 to 25 |
| Colour (SRM) | 10 to 16 |
| Traditional glass | Tulip or goblet |
Typical published ranges. Individual examples vary.
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Sources: BJCP Beer Style Guidelines ยท Wikipedia