Lambic & Belgian Sour Ale - Flanders Red Ale

BJCP 20-E

AROMA

Deep complexity of fruitiness and malt. Sour or vinegary aroma may be present and there is often an oak aroma. No hop aroma. Diacetyl aroma moderately-low to none.

APPEARANCE

Deep red to reddish-brown in color. Good clarity. Average to good head retention.

FLAVOR

Malty, with fruity complexity and balanced toward complex sourness/acidity. Hop flavor is low to none. Hop bitterness is restrained. Diacetyl low to none.

MOUTH FEEL

Medium body. Some oak character is typical but not to the point of high astringency. The astringency should be like that of wine, but no more than a well-aged red wine.

OVERALL

A complex, sour, wine-like red ale.

INGREDIENTS

A blend of Vienna and Munich malts are used as the base with smaller amounts of crystal malts also used. A complex mix of ale yeast, Lactobacillus and acetobacters all contribute to the ferment and flavor.

COMMENTS

Long aging and blending of young and well-aged beer may occur, adding to smoothness and complexity. More wine-like than perhaps any other beer style.

HISTORY

Typified by the products of the Rodenbach brewery established in 1820 in West Flanders, but reflective of earlier brewing traditions.

COMMERCIAL EXAMPLES

Rodenbach and Rodenbach Grand Cru, Petrus, Bourgogne des Flandres, Vlaamse Bourgogne.

VITAL

OG: 1.042-1.060 IBUs: 14-25 FG: 1.008-1.016 SRM: 10-16 ABV: 4-5.8%