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.

  • SRM Color Scale
    12 - 25
  • International Bitterness Units (IBUs)
    5 - 18
  • Alcohol by Volume (ABV)
    4.8% - 6.6%
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived. Hop bitterness is perceived to be very low to medium-low
  • Malt Aroma/Flavor
    Roasted malt aromas including a cocoa-like character are acceptable at low levels. A very low degree of malt sweetness may be present
  • Yeast Esters
    Fruit-ester aromas, which are often cherry-like, are apparent. May also have notes of raisins, plums, figs and prunes
  • Yeast Phenols
    Not common to style
  • Carbonation
    Medium to High
  • Finish Length
    Medium to Long
  • Attenuation
    71 - 82
  • Hops
    Kent Goldings
  • Malt
    Vienna, Munich Special "B", Aromatic
  • Water
  • Yeast
Food Pairings
  • Cheese
  • Entrée
    Beef Carbonnade
  • Dessert
    Pumpkin Pie
  • Carbonation
    Medium to Fast Rising Bubbles
  • Clarity
    Brilliant to Slight Haze
  • Color
    Copper to Very Dark
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