Flanders red ale is a style of sour ale usually brewed in Belgium. Although sharing a common ancestor with English porters of the 17th century, the Flanders red ale has evolved along a different track: the beer is often fermented with organisms other than Saccharomyces cerevisiae, Lactobacillus being common to produce a sour character attributable to lactic acid; long periods of aging are employed, a year or more, often in oaken barrels, to impart an acetic acid character to the beer; special red malt is used to give the beer its unique colour; and often the matured beer is blended with a younger batch before bottling to balance and round the character.

The beer appears deep red to brown in colour, and should remain fairly clear in a glass. The aroma is a complex mixture of fruits: citrus, cherries, plum, raisin as well as some vanilla or chocolate undertones. The sourness of the beer can also be apparent in the aroma.

Flanders reds have a strong fruit flavour similar to the aroma, but more intense. Plum, prune, raisin and black cherry are the most common flavours, followed by orange and some spiciness. All Flanders red ales have an obvious sour or acidic taste, but this characteristic can range from moderate to strong. There is no hop bitterness, but tannins are common. Subsequently, Flanders red ales are often described as the most “wine-like” of all beers. However, this is also likely due to their distinctive red colour.

• Rodenbach            5.0%                       24 x 33cl    Nrb        20L kegs

A blend of 75% young beer fermented in steel tanks and 25% old beer aged 2 year in large oak casks. Rodenbach bears the proud title of “the most refreshing beer in the world”. Medium bodied and challenging, fruity oaky-tart,  Dark Flemish Red.

• Rodenbach Grand Cru     6.0%        24 x 33cl    Nrb        20L kegs
• Bios Vlaamse Bourgogne    5.5%    24 x 33cl    Rb
• Duchesse de Bourgogne    6.2%      24 x 25cl    Rb