Flanders red ale is a medium-bodied beer from Flanders in Northern Belgium. Tones of deep ruddy-brown, garnet, copper and luxurious burgundy dominate its appearance. Its carbonation is sometimes beige in hue but always varies between mild and medium in pace. Dark fruit is the leading flavor, with notes of black cherry and plums mingling with traces of currants. Flanders brown ale carries a subtle astringency combined with a fine sweetness that makes it clean and crunchy on the palate. Both the red and brown varieties acquire different characteristics due to disparate brewing styles. On the table, besides salads and grilled streak, the ale pairs well with cheese and chocolate-based desserts.

The ale bears a level of sourness that gets a balance by earthy flavors and trace amounts of malt. You can notice scents of vanilla, toffee and caramel as well. The red and brown ales get saturation with the mellow sharpness acquired from fruits like apples and oranges. This sour red ale has a fiery zest with scents of wood, spice, raisin and almond. Hop scents are usually hard to discover. Additional aromas of rum and sherry are frequently present in this ale. In some variations, there are mild notes of pineapple and vinegar.

Brewing styles in Belgium remain true to tradition. A combination of bacteria and yeast ferments the ale to a complex sourness. Aging of the ale takes place usually in oak casks. Often, the ale is left to mature in worn-out wine barrels. This prevents the aged ale from acquiring an uncomfortable woody aroma while, at the same time, allowing the microbes to produce a rounder flavor profile. Brewmasters today are highly selective in yeast and cask designs. Modern fermentation styles ensure that the final beer is neither excessively musty nor a concoction of old and young ales in one.

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