The Belgian-style Flanders is an ale with character and balance, thanks to lactic sourness and acetic acid. Cherry-like flavors are acceptable, as is malt sweetness that can lend bitterness and a cocoa-like character. Oak or other wood-like flavors may be present, even if the beer was not aged in barrels. Overall, the style is characterized by slight to strong lactic sourness, and Flanders reds sometimes include a balanced degree of acetic acid. Brettanomyces-produced flavors may be absent or very low. This style is a marvel in flavor complexity, combining malt, yeast, microorganisms, acidity and low astringency from barrel aging.
Belgian-Style Flanders
Category: Wild/Sour Beers
Food Pairings
- Beef Carbonnade
- Mimolette
- Pumpkin Pie
Commercial Examples
- Enigma, New Glarus Brewing
- Oud Tart, The Bruery
- La Folie, New Belgium Brewing Co.
Appearance
Color
Copper to Very Dark
Clarity
Brilliant to Slight Haze
Carbonation (Visual)
Medium to Fast Rising Bubbles
Flavor/Aroma
Alcohol
Not Detectable to Mild
Hop
Hop aroma and flavor are not perceived. Hop bitterness is perceived to be very low to medium-low
Malt
Roasted malt aromas including a cocoa-like character are acceptable at low levels. A very low degree of malt sweetness may be present
Esters
Fruit-ester aromas, which are often cherry-like, are apparent. May also have notes of raisins, plums, figs and prunes
Phenols
Not common to style
Fermentation By-Products
Some versions may be more highly carbonated and, when bottle-conditioned, may appear cloudy when served
Sensations
Body
Varies
Carbonation
Medium to High
Finish Length
Medium to Long
Attenuation
Medium - High
Ingredients
Hops
Kent Goldings
Malt
Vienna, Munich Special "B", Aromatic
Water
Varies
Yeast
Brettanomyces
