How To Brew Flanders Red Ale: Dive into Belgium’s Flemish Fermentation Fantasies
Flanders Red Ale is a classic Belgian beer that is brewed by a few breweries in Flanders, Belgium.
This beer is sour and sometimes rather sweet, with malt flavors and fruity complexity from a mixed fermentation and occasionally some hints of oak.
The style can take on a slight to strong lactic sourness with a balanced acetic acid.
“Burgundy of Belgium.”
The style should not hit you in the jowels with acidity or tartness. Instead it is a balanced sourness with a biscuit malt character that makes the beer extremely smooth.
It has been known to compare this beer to red wine -”the Burgundy of Belgium.”
Beers of the Middle Ages
Flanders Red dates back to the Middle Ages when Belgium separated into two territories and split by the Scheldt River. In the French-held west Flanders, brewers were not using hops to extend the shelf life of their beers.
The Count of Flanders sold Gruut or a mix of spices to brewers. Some found the spices destroyed the value of their beers.
Preserving Beers
In order to preserve their beers, many brewers were left with the choice of preserving their beers in oak casks. This would allow the beer to sour and allow the beer to get to a certain pH level.
This allowed the beers to be preserved for a longer amount of time.
Afterwards, the oak casked beers would be mixed with younger beers to balance out the fruitness and the sourness of the beers.
Consistency After All These Years.
Flander Reds have not changed much over time. Brouwerij Omer Vander Ghinste traces their beer roots in Flanders, Belgium back to 1892.
Today they still sell their well-known Flemish sour Cuvee des Jacobins Rouge. The Rodenbach Brewey, established back in 1821, is another brewery well-known for the style.
Style Profile for Flanders Red Ale
Appearance
Color of a Flanders Red Ale ranges from a nice, rich burgundy to deep reddish-brown.
Aroma
The aroma of black cherry, currents, plums, and even a low level of orange character all can be found in the aroma of a Flander Red Ale. The mild aroma of chocolate and/or vanilla compliment this fruit invasion.
The malt presents a balance to the fruit without being too dominant. Some spice can be detected. No hop aroma.
The sourness on the nose should range from moderate to overwhelming. Clarity should be good, but will vary with the beer’s age.
Flavor
The flavor of this beer is pretty congruent with the aroma. Complex fruit characteristics such as black cherry, currents, plums, and even a low level of orange character.
Low levels of chocolate and/or vanilla may be present. No hop flavor to speak of and very little hop bitterness. A tannic bitterness is likely on the back of the palate. This creates a drying character, like a aged red wine.
Mouthfeel
Medium body, low to mid carbonation and astringency. The sourness may be prickling and puckering acidity on the palate. The finish is crisp and refreshing.
Tips for Brewing your own Flanders Red Ale
Grain
The grist for a Fladers Red is usually built around Vienna malt. Sometimes Munich or 2-Row can be considered.
Some light or medium caramel malt can be used as can a small amount of Special B. There is also up to a 20% addition of maize to this grain bill.
Hops
As for hops, the IBUs should be under 10. Since hops are antibacterial, they will impede the bacteria needed for this style.
Traditionally, these hops are old, not fresh, low alpha acid, and European. Stay away from high alpha acid hops and citrusy American hops.
Yeast
A good mix of Pedicoccus, Brettanomyces, Lactobacillus, and Acetobacter all play contributing roles on creating this beer.
Wyeast, White Labs, Imperial Yeast, and Bootleg Biology all have yeast mixtures that contain a mix of Saccharomyces yeast and the Pedicoccus, Brettanomyces and Lactobacillus.
Acetobacter is present in the open environment and multiplies when exposed to oxygen.
Flanders Red Ale By the Numbers
- Color Range: 10 – 16 SRM
- Original Gravity: 1.048 – 1.057 OG
- Final Gravity: 1.002 – 1.012 FG
- IBU Range: 10 – 25
- ABV Range: 4.6 – 6.5%
Flanders Red Ale Recipe
Grain
- 38% 4 lbs. Vienna malt
- 38% 4 lbs. Pilsner Malt
- 9% 1 lb. Flaked Oats
- 5% 8 oz Caramunich II
- 5 % 8 oz Aromatice Malt
- 5% 8 oz Special B
Hops
- 1.00 oz Tettnang – Boil – 60 min
Yeast
- 1.0 pkg German Ale Wyeast #1007
- 1.0 pkg Roselare Belgian Blend Wyeast #3763
Directions:
- Mash at 152°F (66°C) for 60 mins
- Boil for 60 mins
- Secondary: 4 oz American Oak Cubes – Medium Toast
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Frequently Asked Questions
What is a Flanders Red Ale?
Flanders Red Ale is a style of sour ale originating from the West Flanders region of Belgium. Characterized by its red to reddish-brown color, this ale is known for its sour, fruity, and often woody flavors which result from a unique fermentation process.
The Flanders Red Ale is akin to a Belgian-style red wine, bearing a fine balance between malty sweetness, acidity, and fruity complexities.
How is the red color achieved in a Flanders Red Ale?
The red hue of a Flanders Red Ale primarily comes from the types of malt used in the brewing process, especially those with a reddish color such as CaraRed or Melanoidin malt. Moreover, the long maturation period in oak barrels can contribute to its distinct coloration.
Additionally, the interaction between the malt, tannins from the wood, and the microorganisms involved in the fermentation and aging process can further influence the color.
What does “Flanders” refer to in Flanders Red Ale?
The term “Flanders” in Flanders Red Ale refers to the region of West Flanders in Belgium, where this style of beer originates.
The tradition of brewing this particular style of sour ale has been deeply rooted in this region, making the name indicative of both its geographical and cultural heritage.
Is there a specific souring product recommended for brewing a Flanders Red Ale?
While the traditional method of brewing Flanders Red Ale involves a complex blend of wild yeast and bacteria, modern brewers often use souring products to achieve the desired level of sourness and complexity.
One such product is the BSG souring product, which is designed to emulate the souring process of traditional Belgian-style ales.
How does a Flanders Red Ale compare to other Belgian or Flemish Red Ales?
Flanders Red Ale, Flemish Red Ale, and Belgian Red Ale often refer to similar styles of sour, red to reddish-brown ales originating from Belgium.
However, the term “Flanders” or “Flemish” specifically refers to the West Flanders region. The primary differentiation among these ales is often the degree of sourness, the variety of microorganisms used in fermentation, and the length of maturation.
While Flanders Red Ale is known for its balanced sourness and often lengthy maturation in oak barrels, other Belgian Red Ales might have a varying degree of these characteristics.