The story
Flanders red ale comes from West Flanders in Belgium, and its most famous producer is the Rodenbach brewery in Roeselare, founded in the early nineteenth century. In the late 1800s, Eugène Rodenbach is said to have studied brewing in England, where he learned about the practice of aging beer in large wooden vats and blending older and younger beers. He brought those ideas home, and the result was a distinctive, sour red ale.
Because of its complexity and wine-like character, Flanders red is often called “the Burgundy of Belgium.” It remains one of the most prized sour beer styles, and craft brewers worldwide now make their own versions.
What it tastes like
Flanders red pours a deep reddish-brown with an off-white head. The aroma is fruity and complex: cherry, plum, raisin and sometimes a balsamic or vinegar-like tang. On the palate it is tart and fruity, with a gentle sweetness balancing the acidity, and notes of oak, vanilla and dried fruit. The finish is refreshing yet long, and a well-balanced example feels more like a fine wine than a sour punch.
How it’s made
The grist typically includes Pilsner and Vienna or Munich malts, along with some specialty malts for colour. The beer is fermented with a mixture of yeast and bacteria, including Lactobacillus, Pediococcus and Brettanomyces, which produce acidity and complexity. The beer is aged in large oak vats called foeders for a year or more. Older, sharper beer is often blended with younger, sweeter beer to create a balanced final product.
Fun fact
The Rodenbach brewery is home to a vast collection of oak foeders, some of which are well over a century old. Walking through its cellars is like entering a cathedral of wood, and the brewery employs coopers to maintain and repair these massive vessels.