The Burgundies of Belgian Beer

One of the most interesting varieties of Belgian beer is often less like a beer and more like another fine beverage - wine. Often referred to as the "Burgundies of Belgium," West Flanders Red ales are the most wine-like of any beers in the world. In fact, their sister region in France is the Bourgogne (Burgundy) region. Aged for between eight months and three years in oak casks in the presence of microorganisms like Lactobacillus and Pediococcus (bacteria), Acetobacters (vinegar) and Brettanomyces (wild yeast), Flanders ales have a tart acidity that gives them a unique flavor profile.

Wine-like Complexity

Flanders ales tend to be very complex with distinct fruit flavors of cherry, plum, prune, raisin, raspberry or orange. They typically derive some vanilla and spice notes and tannins from the oak casks they are aged in - contributing to their wine-like character. Since hops and sourness do not complement each other, Flanders ales are light on hops - less than 10 IBUs. Alcoholic strength is generally 4% to 6%.

Blending for Consistency and Flavor

Foudres at Rodenbach

Like many fine wines, Flanders ales are often blended. Because sour beers tend to vary quite a bit from batch to batch, brewers will blend different batches together to produce a consistent flavor profile. Flanders Red ales are typically aged in large vertical foudres, which hold around 8,000 gallons of beer. Rodenbach has the largest collection of foudres in the world – over 300 – with some 200 years or older. Because so many flavor-producing microbes are imbedded in the wood, the large casks are never discarded. Rodenbach has a shop on-premises to re-condition its older foudres.

Older beers (typically up to 18 months old) are often blended with younger beers (as young as six months old) to round out the intensity of the older beer and to add complexity to the younger beers. This was a technique that Flemish brewers learned from English porter makers in the 19th Century and adapted to sour beer production.

Belgian West Flanders Red Ales

West Flanders Red Ales

West Flanders Red Ales are produced in the western part of Belgium, near Bruges, and have a distinct lactic tartness, stone fruit flavors, a deep reddish-brown color and enormous complexity. The best-known examples of Flanders Red Ales are from Rodenbach, in the town of Roeselare. Other good Flanders Reds include Duchesse de Bourgogne, Vichtenaar, Cuvee des Jacobins Rouge, Ichtegem’s Grand Cru, Bourgogne des Flandres and Panil Barrique.

American Beers in the Flanders Red Style

Flanders-style American Sour Ales

Not surprisingly, with the popularity of sour beers on the rise in the United States, many craft breweries are taking on the challenge of producing Flanders-style ales. New Belgium, The Lost Abbey, Russian River, The Bruery, Jester King, Jolly Pumpkin, pFriem, Cascade, Odell's and a host of others are producing excellent - and quite authentic - versions of West Flanders Red ales. Look for that trend to continue for many years to come.