Difference between revisions of "Flanders Red Ale"
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Revision as of 00:30, 12 September 2006
Flanders Red Ale originally was derived from early Porters, but is distinct in its use of yeasts such as Saccharomyces cerevisiae and Lactobacillus that produce a distinctively sour taste.
Flanders Red Ale was originally derived from early Porters, but was open fermented using sour yeasts that are native to certain regions in Belgium. The result is a distinctively sour ale with a slightly fruity pallet.
Medium body. Malty, sweet fruity flavor with complex sourness. Plum, orange, cherry or red currant flavors. Low to no hop flavor and aroma. Like a well aged red wine. Deep red, burgundy to red-brown in color. Moderate carbonation. Sour, tart, fruity, red beer made with up to 20 strains of yeast. Often blended young/old beers. Red color from Vienna malt. Aged in oak barrels. Similar to Oud Bruins, but redder in color and slightly more sour.
- Color Range: 10.0-16.0 SRM
- Original Gravity Range: 1.046-1.054 SG
- Final Gravity Range: 1.008-1.016 SG
- Bitterness Range: 15.0-25.0 IBU
- Alcohol by Volume Range: 5.0-5.5 %
- Carbonation Range: 2.2-2.7 vols
- BJCP Style Number: 17 B
- Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal
- Low alpha ontinental or British hops for bitterness only
- Unique ale yeasts (Saccharomyces, Lactobacillus, Brettanomyces (and acetobacters) for sourness.
- Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folle, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne