| Flanders red ale | |
|---|---|
| Country of origin | Belgium |
| Yeast type | Top-fermenting |
| Alcohol by volume | 5.0% - 6.2% |
| Color (SRM) | 10 - 16 |
| Bitterness (IBU) | 15 - 25 |
| Original gravity | 1.046 - 1.054 |
| Final gravity | 1.008 - 1.016 |
Flanders red ale orFlemish red-brown, is a style ofsour ale brewed inWest Flanders,Belgium.
Flanders red ale isfermented with organisms other thanSaccharomyces cerevisiae, especiallyLactobacillus, which produces a sour character attributable tolactic acid. Long periods of aging are employed, a year or more, often in oak barrels, to impart a lactic acid character to the beer.[1] Redmalt is used to give the beer its colour and the matured beer is often blended with a younger batch before bottling to balance and round the character.
Flanders red ales have a strong fruit flavour similar to the aroma, but more intense. Plum, prune, raisin and raspberry are the most common flavours, followed by orange and some spiciness. The sour or acidic taste can range from moderate to strong. There is no hop bitterness, buttannins are common. Consequently, Flanders red ales are often described as the most wine-like of all beers.
Notable examples includeDuchesse de Bourgogne,Rodenbach andVanderGhinste Roodbruin [nl].
Media related toFlanders red ale at Wikimedia Commons
| Ale | |||||
|---|---|---|---|---|---|
| Lager | |||||
| Other styles |
| ||||
| See also | |||||
