Flanders Red Ale

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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 Continental or British hops for bitterness only
  • Saccharomyces ale yeast is the primary fermenter. A combination of microbes, which may include Brettanomyces, Lactobacillus, Pediococcus, and acetobacters, contribute the sourness.


  • Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folie, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne

See Also

External Links