Flemish Red-Brown Beer

(To Do)

Classic Belgian examples of Flemish red have been flash pasteurized or sterile filtered and are not alive in the bottle (~35 minutes in) (also ref Mad Fermentationist dregs list).

BJCP Style

23B. Flanders Red Ale

Overall Impression

A sour, fruity, red wine-like Belgian style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.

Aroma

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

Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Comments: Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%. History: An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art. ====Characteristic Ingredients==== A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.

Style Comparison

Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.

Vital Statistics

OG: 1.048 – 1.057 IBUs: 10 – 25 FG: 1.002 – 1.012 SRM: 10 – 16 ABV: 4.6 – 6.5%

Commercial Examples

Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale

Tags

standard-strength, amber-color, top-fermenting, western-europe, traditional-style, sour-ale-family, balanced, sour, wood

Brewers Association Style

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Belgian-Style Flanders Oud Bruin or Oud Red Ales 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)
• Apparent Extract/Final Gravity: (ºPlato) 1.008 - 1.016 (2.1 - 4.1)
• Alcohol by Weight (Volume): 3.80% - 5.20% (4.80% - 6.60%)
• 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

External Resources

• Rudy Ghequire from Rodenbach on the Sour Hour
• Designing and Brewing a Flanders Red Ale, by Matt Miller of Sour Beer Blog.