20. LAMBIC AND BELGIAN SOUR ALE
20E. Flanders Red Ale
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.
Mouthfeel: 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 Impression: A complex, sour, wine-like red ale.
History: Typified by the products of the Rodenbach brewery established in 1820 in West Flanders, but reflective of earlier brewing traditions.
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.
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.
| Vital Statistics: | OG: 1.042-1.060 |
| IBUs: 14-25 | FG: 1.008-1.016 |
| SRM: 10-16 | ABV: 4-5.8% |
Commercial Examples: Rodenbach and Rodenbach Grand Cru, Petrus, Bourgogne des Flandres, Vlaamse Bourgogne.
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