13,600
edits
Changes
no edit summary
Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
====Appearance====
Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention. ====Flavor: ====Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the
malt side, but dominated by the fruity, sour, wine-like impression.
====Mouthfeel====
* Bitterness (IBU): 5 - 18
* Color SRM (EBC): 12 - 25 (24 - 50)
==Microbes and Flavor Compounds==
===Introduction===
While most beer styles are fermented using one culture of ''S. cerevisiae'' or ''S. pastorianus'', Flanders Red Ales are fermented with a [[spontaneous fermentation]] and/or a [[mixed culture fermentation]].
==See Also==