Flemish Red Ale

What is Flemish Red Ale?

Flemish red ale, also known as Flanders red ale, is a sour ale of Flemish origin with a red colour. It is not fermented with traditional ale yeasts but with lactic acid bacteria, which give the beer its sour taste. The beer is aged for a long time (over a year) in oak barrels to impart as many lactic acid characteristics as possible. Before bottling, the aged beer is blended with fresher batches to balance the flavour.

The red colour of the beer comes from red malt varieties. Flemish red ales have a strong fruity aroma and taste. In the flavour, you’ll find notes of dried plums, raisins, and raspberries, along with subtle undertones of orange and spices. The sourness varies from moderate to strong. While there is no noticeable hop bitterness, tannins are present.

Due to its colour and tannins, Flemish red ale is sometimes likened to wine. Therefore, it is occasionally referred to as the "Belgian Burgundy".

Origin Story

The roots of Flemish red ale date to the Middle Ages when hops were not yet used in brewing in Flanders. To preserve beer, some brewers allowed a portion of the beer to age in oak barrels to become sour and last longer. Later, this sour beer was blended with young beer to achieve a balance between the fruitiness of the young beer and the sourness of the beer aged in oak barrels. This gave rise to the characteristic style of Flemish red ale.

Over time, the Flemish red ale style has not changed much. In addition to Belgium, many American breweries experiment with this style, and sour beers are becoming increasingly popular. Several breweries in Belgium continue to produce Flemish red ale, with pioneers of this style such as Omer Vander Ghinste and Rodenbach still active to this day.