Flanders Red Ale: Difference between revisions
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* Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal | * Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal | ||
* Low alpha Continental or British hops for bitterness only | * 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. | ||
==Examples== | ==Examples== | ||
Latest revision as of 19:04, 15 April 2011
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.
History
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.
Description
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.
Characteristics
- 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
Ingredients
- 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.
Examples
- Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folie, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne
