Flanders Red Ale

Introduction – by Firkin Ron

The term beer style refers to a broad set of descriptors used to differentiate and categorize types of beers. Descriptors such as color, flavor, strength, ingredients, production method, recipe, history, and origin create the framework for establishing a beer style. And almost any time you buy a beer, the beer lists its style on the packaging. Why? To provide the buyer with a basic preview and understanding of the beer’s look, smell, taste and drinkability. Today there are hundreds of documented beer styles. Furthermore, a handful of organizations created their own unique classifications. However, the Beer Judge Certification Program (BJCP) provides one of the most commonly used set of style guidelines. This week’s beer style overview features Flanders Red Ale.

Flanders Red Ale – by Owen Ogletree

Want a luxurious Belgian ale that tastes like red wine and cherries? Flanders Red Ales are fermented with a wide variety of house yeast and bacteria over several months in oak vessels. The finished beer comes in at 4.6–6.5% ABV and offers an appealing, tart character with notes of dark fruit, Merlot wine, tannins, and plums. No hop character is noticeable, and the sourness should be smooth and not overly vinegar-like. Young and old beer are blended for the best taste profile. Rodenbach from West Flanders is a world-class example, and the brewery also sells a mostly old version called Rodenbach Grand Cru that’s a bit more intense. Duchesse de Bourgogne and Max Lager’s Excommunication are other outstanding examples.

 

About Owen Ogletree

Owen is founder/editor of Brewtopia LLC. In addition, he is columnist for Southern Brew News and Beer Connoisseur Magazine, lecturer at Knoxville’s Brewing & Distilling Center, founder/director of the Atlanta Cask Ale Tasting and Classic City Brew Fest, and a BJCP National Beer Judge. Owen has also served as a beer judge at the Great American Beer Festival and the Great British Beer Festival.