Situated in the northern region of Belgium, Flanders has a rich history of brewing and beer production. So much so that it’s known for its very own variety of beer. Flanders beer was traditionally a dark and fairly sour ale that was brewed in oak barrels but many modern varieties have a lighter, reddish appearance.
Often referred to as Flanders red ale, this Belgian-Style Flanders contains something you won’t find in every craft beer: Lactobacillus, Pediococcus, Brettanomyces and Acetobacter. Okay, so they don’t sound very appealing but, when they’re used correctly, they can produce a great tasting beer. (Just trust us on this).
Why Try a Belgian-Style Flanders?
If its ingredients haven’t got your mouth-watering just yet, read on to find out why it’s well worth sampling a Belgian-Style Flanders. Aged in oak barrels for up to three years, you’ll notice a crisp or tart note from the tannins in the wood, as well as a subtle flavour of spice or vanilla from the oak itself. Combined with the fruity flavours reminiscent of plums, black cherries and redcurrants, you’ll soon forget that long list of ingredients as you’re on your way to grab another bottle.
Traditional Belgian-Style Flanders has a high acid content, but many modern craft beers contain aspartame or sugar to add sweetness. In addition, many breweries choose to pasteurise their Belgian-Style Flanders, which also increases the sweetness and gives the beer a fuller body. Known as the ‘Burgundies of Belgium’, the unique profile of Belgian-Style Flanders makes it a beer you won’t want to miss.