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==Style Guidelines==
===BJCP StyleGuidelines===
See category [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf 23B. Flanders Red Ale].
===Brewers Association StyleGuidelines==='''Belgian-Style Flanders Oud Bruin or Oud Red Ale''' <ref>[https://www.brewersassociation.org/wp-content/uploads/2015/03/2015-brewers-association-beer-style-guidelines.pdf 2015 Brewers Association Beer Style Guidelines used with permission of Brewers Association. Retrieved 01/25/2016.]</ref> are copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed using these procedures. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy when served. Roasted malt aromas including a cocoa-like character are acceptable at low levels. Brettanomyces produced aromas may be completely absent or very low. Fruity-ester aroma which is often cherry-like is apparent. Hop aroma is not perceived. Roasted malt flavors including a cocoa-like character are acceptable at low levels. A very low degree of malt sweetness may be present and in balance with the acidity
produced by Lactobacillus activity. Hop flavor is not perceived. Hop bitterness is perceived to be very low to medium-low, though acidity and wood aging (if used) may mask higher bitterness unit levels. Overall balance is characterized by slight to strong lactic sourness, and with "Reds" sometimes a balanced degree of acetic acid. Brettanomyces produced flavors may be absent or very low. Fruity-ester flavor which is often cherry-like is apparent. Oak-like or woody characters may be pleasantly integrated into overall palate. Residual wine or distilled spirits flavors associated with used barrels should not be evident. Bottle conditioned versions are often blended old with new before packaging in order to create the brewer’s intended balance of characters. Body is described as a refreshing mouthfeel.
* Original Gravity: (ºPlato) 1.044 - 1.056 (11 - 13.8)