BJCP 23B · European Sour Ale
Flanders Red Ale
A red Flemish sour aged in wood, with red fruit, wine-like notes and a sourness reminiscent of mild balsamic vinegar.
Flanders Red Ale by the numbers
- Alcohol (ABV)
- 4.6 – 6.5%on a scale of 2.0 to 14.0
- Bitterness
- 10 – 25 IBUon a scale of 0 to 100
- Color
- 10 – 17 SRM20–33 EBCon a scale of 1 to 40
- Original gravity
- 1.048 – 1.057on a scale of 1.026 to 1.130
- Final gravity
- 1.002 – 1.012on a scale of 0.990 to 1.040
What Flanders Red Ale is like
A sour, fruity, complex ale, often compared to red wine. It combines lactic sourness, a moderate acetic edge, red fruit and a restrained malt background. Long aging in large oak vats and blending young and old beers give it depth.
Appearance
Burgundy red to reddish brown, good clarity. White to ivory head, medium retention.
Aroma
Intense fruit: cherry, red plum, currant, sometimes orange. Obvious sourness with some acetic, notes of vanilla or oak and a soft caramel malt background.
Flavor
Moderate to intense sourness, with red fruit and an acetic note that shouldn't dominate. The malt adds some caramel or light toast for balance; bitterness is low. The finish ranges from dry to slightly sweet in blended or sweetened versions.
Mouthfeel
Medium body, often a bit lighter than the gravity suggests. Medium carbonation; it can come across as slightly astringent from the acidity and the wood.
Where Flanders Red Ale comes from
It's the style of West Flanders, and its benchmark is Rodenbach, in Roeselare, which has fermented and aged its beers in huge oak vats since the 19th century. Blending young beer with beer aged for one or two years is what defines the style.
Ingredients
Pilsner, Vienna or Munich malt and a portion of caramel malt, sometimes with corn. European hops with little aroma contribution. A mixed culture of ale yeast, Lactobacillus, Pediococcus, Brettanomyces and acetic acid bacteria, aged on oak.
Brew it yourself
How to brew Flanders Red Ale at home
Use a commercial Roeselare-type mixed culture after primary fermentation at 18–20 °C (64–68 °F), and plan on 12 to 18 months of aging. A few oak cubes stand in for the vat. The classic mistake is letting in too much oxygen so the acetic character shoots up: use topped-up glass carboys and a tight-fitting stopper. If you can, blend an old batch with a young one before bottling.
Food pairing
Flemish carbonnade, aged cheeses and game pâtés.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Rodenbach Grand Cru
- Duchesse de Bourgogne
- Rodenbach Classic
Frequently asked questions
How strong is Flanders Red Ale?
Between 4.6% and 6.5% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Flanders Red Ale?
It has 10 to 25 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Flanders Red Ale?
Copper to light brown: 10 to 17 SRM (20 to 33 EBC).
What food pairs well with Flanders Red Ale?
Flemish carbonnade, aged cheeses and game pâtés.
Which styles are similar?
If you like it, also try Oud Bruin and Mixed-Fermentation Sour Beer.
If you like Flanders Red Ale, try these
Classification and statistics: official Flanders Red Ale guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.