Aged for up to two years in towering oak vats, the Flanders Red is sour, fruity, and astonishingly wine-like. Often called the most refreshing of the sour styles, it tastes of cherry, balsamic, and oak.
A Flanders Red Ale is a sour, oak-aged red-brown ale from West Flanders, famous for its wine-like acidity and dark-fruit character. It is often called the most refreshing of the sour styles.
What makes it unique?
How it tastes.
- Appearance
- Deep reddish-brown, clear, with a tan head.
- Aroma
- Sour cherry, red apple, balsamic vinegar, and oak.
- Palate
- Tart and fruity, with a wine-like acidity and a soft maltiness.
- Finish
- Dry, tangy, and refreshing.
How to serve.
The Lambic Glass · 6-8°CServe cool, around 8 to 12 degrees, in a tulip or wine glass. The acidity makes it a superb partner for rich, fatty foods and a natural substitute for red wine at the table.
History & tradition.
The style was shaped by the Rodenbach brewery in Roeselare, founded in 1821, where Eugene Rodenbach brought oak-ageing techniques from England. The beer matures in massive oak foeders, developing its signature lactic sourness, then is often blended from young and aged batches. Oud Bruin (East Flanders brown) is its sweeter, less acidic cousin.
Flanders Red Ale to try.
Rodenbach Grand CruBrouwerij Rodenbach6% ABV$$$$Rodenbach ClassicBrouwerij Rodenbach5.2% ABV$$$$Duchesse de BourgogneBrouwerij Verhaeghe6.2% ABV$$$$Liefmans GoudenbandLiefmans8% ABV$$$$VanderGhinste RoodbruinOmer Vander Ghinste5.5% ABV$$$$Cuvée des Jacobins RougeBrouwerij Omer Vander Ghinste5.5% ABV$$$$Petrus Aged RedBrouwerij De Brabandere8.5% ABV$$$$AardmonnikDe Struise Brouwers8% ABV$$$$The breweries.
How to drink it.
Frequently asked.
They are close cousins. Flanders Red (West Flanders, Rodenbach) is more acidic and oak-aged; Oud Bruin (East Flanders, Liefmans) is browner, sweeter, and less sharply sour.
