Flanders Red Ale and Hops Suitable for a Tart Twist on Tradition

Reading Time: around 14 min

If you’re dipping your toes – or better yet, your taste buds – into the world of craft beer, the Flanders Red Ale is like that eccentric cousin you can’t ignore at family reunions. Born in the West-Flanders region of Belgium, this beer style is a…

…cheeky, charming chatterbox of flavors.

It’s as complex as a Rubik’s Cube, served up in a pint glass, dodging any straightforward categorization. You’ll get a mouthful of sour, fruity, and sweet all doing the conga across your palate.

Imagine a beer that puckers your lips while winking at you with undertones of oak and cherry. Whispering tales of its time in foeders (those are big wooden barrels, by the way), the Flanders Red Ale is far from shy about its sour streak.

But what about hops, you ask?

Forget those alpha acid-packed, bitter varieties. This style is more about the subtle grace notes. You’ll want hops that are less like a brass band and more like a string quartet.

Think the floral and spicy Euro classics that play second fiddle to the ale’s complex melody of malts and microbes. Trust me, it’s an ensemble act that deserves a standing ovation.

Key Takeaways

Flanders Red Ale is a flavor-packed, sour style that hails from Belgium.
It favors a low-key approach to hops, opting for floral and spicy varieties.
The beer is a complex interplay of sourness, fruitiness, and subtle hops.

History and Origin of Flanders Red Ale

Let’s take a peculiar little trip to Belgium, and I promise you, there’s no need for a time machine. We’re diving into the rich, tangy world of one of your soon-to-be favorite beers, the Flanders Red Ale.

Belgian Roots and Rodenbach Influence

Picture yourself in West Flanders, the heartland of this brew’s ancestry. Where the air probably (okay, definitely) smells better than your last online meeting. Here’s where the magic happens, or happened. Centuries ago, to be exact.

Think of Rodenbach, the Gandalf of breweries in this narrative.

Conjuring up the first batch of Flanders Red. Rodenbach‘s wizardry in fermentation brings about a potion so uniquely sour and complex… you’d think they struck a deal with mystical creatures of old.

But no fairies here, just good old lactobacillus working overtime.

Evolution from Traditional Brews to Craft Sensation

What started off in quiet Belgian towns didn’t stay there. Like that one friend of yours who ‘accidentally’ becomes the life of the party, Flanders Red Ale made a name for itself. It went from old-school to cool, joining the ranks of craft sensations worldwide.

Its secret? Aging like a pro in oak barrels, partying with wild yeasts and bacteria. And boasting a flavor profile that’s as dramatic as your reaction when you first tried it. Are you ready for that bold cherry kick and a pucker-inducing sour note?

Well, lace up your taste buds ’cause it’s coming.

Characteristics of Flanders Red Ale

You’re in for a treat with the Flanders Red Ale.

Where every sip is a complex concerto and your taste buds are the honored guests.

Main Characteristics

Yeast aromas: Fruity, Red Wine-like
Hoppy aromas: Earthy, Herbal, maybe Fruity, ideally not present
Malty aromas: Dark Fruits, Caramel, Chocolate, Toasty and Nutty notes
IBU bitterness: 10 to 25
Alcohol level: 4.5% to 6.5% ABV
SRM color range: 10 to 16

Acidity and Complex Flavor Profile

This ale is for those who love a taste that keeps you guessing. Think of it as the Willy Wonka of the beer world. Bold, sour cherry and green apple dance with undertones of caramel and chocolate.

Making your palate wonder whether it’s at a beer tasting or a fruit orchard. The use of Lactobacillus and Brettanomyces during fermentation gifts the beer with a satisfying tang. Creating an elegant symphony of flavors that crescendo into…

…a masterpiece of acidity and complexity.

Alcohol by Volume and IBU Guidelines

You won’t be blasting off to the moon with this one. But with an ABV typically between 4.5% to 6.5%, it’ll give you a pleasant buzz. Flanders Reds are harmoniously low on the bitterness scale, rocking an IBU that usually hovers around 10 to 25.

It’s a chill kind of brew that’s more about smooth savoriness than hoppy bitterness.

Perfect for those days when you want your beer to hug you back.

Visual Appeal: Color and Clarity

Feast your eyes on this ruby beauty. It’s like the gemstone of the beer universe. We’re talking hues that go from rich burgundy to a deeper red-brown. Which is a clear sign you’re about to drink something special.

Translating it into SRM numbers that’s from 10 to 16.

Pour it out and watch a modest, off-white head form, beckoning you to take that first indulgent sip. Its clarity is typically high, letting you gaze at your reflection and think, “Yeah, I have great taste in beer.”

Brewing Techniques

Alright, my homebrew hero! You’re about to embark on a sour odyssey crafting a Flanders Red Ale. Where malt mingles with microbe magic and wood works wonders. All in a very funky way.

Ready to roll up those sleeves?

Malting and Mashing Matters

Your quest for a Flanders Red Ale starts with malt, but not just any malt will do. We’re talking about the kind that adds a bready, biscuity backdrop to the tart tapestry of flavors. Aim for a mix that brings some complexity to the party.

Flavors of fruit and sweetness are your pals. When you move to mashing, remember: temperature control is key. Keep it precise, or the bacteria will throw a fit.

Fermentation and Wild Strains

When choosing yeast, you’re not hunting for the usual suspects. Wyeast is a trusty ally in bringing those funky notes to life. But bacteria? Now that’s the heart of the sour soul. Brettanomyces and lactobacillus are your fermenting power duo.

Who that? Brett and Lactic Acid. Concocting that classic pucker-up punch.

If you’re brave, ditch the glass carboy and let your brew go wild in the barrel.

Lambic Yeast
Sour Blend
American Ale
Belgian Sour
California Ale
Flemish Ale

So, there you have it! Simple, right? Just like juggling flaming torches while riding a unicycle. But don’t sweat it. I’ll be cheering for you every step of the way. Embrace the funk, trust in the age-old art of blending, and let’s make some sour magic. 🍻

The Secret Art of Blending and Aging

Here’s where things get wild. Quite literally.

After primary fermentation, it’s time to blend different batches like a mad scientist. Oak barrels are your new best friends. Lactobacillus, brettanomyces, and pediococcus love a good wooden hangout.

Think of your barrels as a disco for bacteria, shaking things up to create that tangy taste. Aging? More like alchemy, as time brings out the souring symphony. Figuratively. But not entirely.

Pro tip: You’ll want to mix young and aged beer. Why?

To fine-tune that tangy-sweet equilibrium that Flanders Red Ale is famous for.

Crafting the Recipe

If you’re aiming to master a Flanders Red Ale, your kitchen is about to turn into a mad beer scientist’s lab. But don’t worry, I’ve got your back! We’ll dive into the grains and hops faster than a sour ale fiend at a Belgium beer fest.

Optimal Grain Selections

Grain Bill: The Backbone of Your Flanders Red

Base malt: Start with a good amount of Pale malt; it’s the canvas for the masterpiece you’re brewing.
Complex Carbs: Vienna and Munich malt bring the malty richness. Think of these as the malt equivalent of adding a spoonful of sugar to your morning espresso. Sweetness, meet depth!
Wealth in Wheat: A touch of Wheat malt can add a smooth silkiness.
Color and Caramel: Grab some Caramunich for that caramel sweetness and hints of chocolate without binging on bonbons.
Special B: This malt is so special it’s literally in the name. It’s your ticket to those dark fruit flavors that’ll make you think you’re nibbling on plum pudding.

Malt Name	Min of Lb per gallon	Max of Lb per gallon	Min of Lb per batch [5gal]	Max of Lb per batch [5gal]	Average of Lb per gallon
Dark Caramel Malt	–	0.5	0.02	2.5	0.1
Vienna Malt	0.08	3.76	0.38	18.78	0.86
Pilsner Malt	0.1	2	0.5	10	0.9
Munich Malt	0.04	1.85	0.21	9.27	0.48
Wheat Malt	0.01	1.45	0.03	7.27	0.27
Aromatic Malt	0.03	0.67	0.15	3.34	0.12
CaraMunich	0.04	0.37	0.19	1.83	0.13
Caramel / Crystal Malt	0.03	0.79	0.13	3.97	0.12
Cara Malt	0.01	0.5	0.04	2.5	0.1
2-Row Pale Malt	0.08	2.4	0.4	12	1.03
Crystal Malt	0.03	0.83	0.17	4.17	0.14
Maris Otter	0.17	1.91	0.87	9.56	1.05

Malt Name	Min of Kg per liter	Max of Kg per liter	Min of Kg per batch [20ltr]	Max of Kg per batch [20ltr]	Average of Kg per liter
Dark Caramel Malt	–	0.06	0.01	1.2	0.01
Vienna Malt	0.01	0.45	0.18	9	0.1
Pilsner Malt	0.01	0.24	0.24	4.79	0.11
Munich Malt	0.01	0.22	0.1	4.44	0.06
Wheat Malt	–	0.17	0.02	3.49	0.03
Aromatic Malt	–	0.08	0.07	1.6	0.01
CaraMunich	–	0.04	0.09	0.88	0.01
Caramel / Crystal Malt	–	0.1	0.06	1.9	0.01
Cara Malt	–	0.06	0.02	1.2	0.01
2-Row Pale Malt	0.01	0.29	0.19	5.75	0.12
Crystal Malt	–	0.1	0.08	2	0.02
Maris Otter	0.02	0.23	0.42	4.58	0.13

*This data consists of hundreds of thousands of manually input recipes and, despite best efforts, they may contain errors leading to very high max amounts, or be someone’s attempt for experimental brew. You should consider this data more as an overview of how different ingredients were used for different styles to get inspiration. Please do not attempt to add up different lines as it’s all about proportions.

Choosing the Best Hops

Hops: The Spice of the Beer Life

Noble Hops: Favor the low bitterness with noble hops like Saaz or Tettnang. You want a hop that whispers elegance, not one that drop-kicks you in the throat.
Old World Charm: Think traditional, like old family recipes or hand-churned butter.

Hop Selection Table:

Hop Variety	Flavor Profile	Bitterness
Saaz	Floral, Herbal, Spicy	Low
Tettnang	Herbal, Floral, Earthy	Low
Hallertauer	Spicy, Herbal, Floral	Low

Get ready to give those yeast cultures the night of their lives with a setup like this. You’re basically the matchmaker in a love story between grains and hops. Now go forth and brew like the prodigy you are.

Or at least fake it ’til you make it.

Hops Name	Brewing Stage	Min of Oz per gallon	Max of Oz per gallon	Min of Oz per batch [5gal]	Max of Oz per batch [5gal]	Average of Oz per gallon
East Kent Golding	Aroma	0.03	0.2	0.13	1	0.12
	Bittering	0.02	0.33	0.09	1.67	0.16
	Flavor	0.03	0.22	0.13	1.11	0.12
East Kent Golding Total		0.02	0.33	0.09	1.67	0.15
Saaz	Aroma	0.16	0.34	0.8	1.72	0.25
	Bittering	0.01	0.52	0.04	2.58	0.17
	Flavor	0.04	0.42	0.22	2.08	0.18
Saaz Total		0.01	0.52	0.04	2.58	0.17
Hallertau Mittelfruh	Aroma	0.17	0.4	0.84	2	0.25
	Bittering	0.07	0.29	0.35	1.43	0.18
	First Wort	0.15	0.18	0.73	0.91	0.17
	Flavor	0.06	0.24	0.32	1.18	0.16
Hallertau Mittelfruh Total		0.06	0.4	0.32	2	0.18
Fuggle	Aroma	0.05	0.28	0.27	1.39	0.13
	Bittering	0.05	0.32	0.24	1.59	0.16
	Flavor	0.06	0.27	0.32	1.34	0.19
Fuggle Total		0.05	0.32	0.24	1.59	0.16
Magnum	Bittering	0.02	0.13	0.1	0.64	0.05
	First Wort	0.03	0.07	0.15	0.33	0.05
	Flavor	0.03	0.2	0.16	1	0.12
Magnum Total		0.02	1.67	0.1	8.33	0.14

Hops Name	Brewing Stage	Min of Grams per liter	Max of Grams per liter	Min of Grams per batch [20ltr]	Max of Grams per batch [20ltr]	Average of Grams per liter
East Kent Golding	Aroma	0.19	1.5	3.87	29.96	0.93
	Bittering	0.13	2.5	2.58	50	1.2
	Flavor	0.19	1.67	3.87	33.33	0.87
East Kent Golding Total		0.13	2.5	2.58	50	1.15
Saaz	Aroma	1.2	2.57	24	51.43	1.89
	Bittering	0.05	3.86	1.07	77.14	1.24
	Flavor	0.33	3.12	6.63	62.41	1.34
Saaz Total		0.05	3.86	1.07	77.14	1.29
Hallertau Mittelfruh	Aroma	1.26	3	25.26	60	1.87
	Bittering	0.52	2.14	10.4	42.86	1.3
	First Wort	1.09	1.36	21.82	27.23	1.23
	Flavor	0.48	1.76	9.52	35.24	1.16
Hallertau Mittelfruh Total		0.48	3	9.52	60	1.34
Fuggle	Aroma	0.4	2.08	8	41.67	0.96
	Bittering	0.36	2.38	7.14	47.66	1.22
	Flavor	0.48	2	9.52	40	1.46
Fuggle Total		0.36	2.38	7.14	47.66	1.22
Magnum	Bittering	0.15	0.96	3	19.23	0.38
	First Wort	0.22	0.5	4.4	10	0.36
	Flavor	0.24	1.5	4.72	30	0.89
Magnum Total		0.15	1.5	3	30	1.01

Hops Varieties and Their Roles

Let’s hop into the world of Flanders Red Ale. Where the clever use of hops has everything to do with balancing a tug-of-war between bitterness and lip-puckering sourness. And where the right whiff can transport you to an aromatic wonderland.

Balancing Bitterness and Sourness

When you’re brewing a Flanders Red Ale, you’re aiming for a sultry balance. It’s a dance between slight bitterness and that characteristic tang of sourness. So, what’s the move? Noble hops.

These guys are the muscle, bringing in just enough bitterness without crashing the sour soiree. With a low alpha acid range of 3-6%, they provide a clean bitterness that guarantees the perfect balance.

Keeping the sour notes from running amok.

Aromatic Contributions and Hops Selection

Now, for the sniff test. Choosing hops for their aromatic talents is akin to picking the right vinyl record for a party. And in case of this beer style, ideally you don’t want aromas coming from hops. Yup, at best some very subtle earthy or herbal aromas.

Or very maybe some fruity ones, that will go hand in hand with yeast.

But there is no room for varieties like Amarillo or Citra. They burst with citrus and tropical fruit notes that don’t play nice with the complex fruity and wine-like flavors of your Flanders Red Ale. You can experiment if you really want.

Just remember, it’s all about complementing the beer’s deep, ruby allure.

And not overwhelming its refined vibe. In this case, it’s very much just a spice.

Picture this. Your Flanders Red, sporting a foamy hat and swirling with aromas that make you think, “Is this a beer or a fruit basket?” Trust me, my friend, it’s both, and it’s brilliant.

Serving and Pairing

Dive into the robust world of Flanders Red Ale, a beer that tickles your taste buds with its tart twist and complex character. You’re about to serve it up right and nail the perfect pair-up.

The Art of Pouring and Glassware

You wouldn’t chuck a diamond ring into a plastic bag, and you wouldn’t slosh a Flanders Red Ale into just any old pint glass. For this ruby beauty, your glass carboy stays on the shelf. You want a tulip glass, mate.

It’s not just to feel fancy. The curved shape traps those wild, fruity aromas for your sniffing pleasure. Pour it with grace, watch the off-white head bloom, and give a cheeky wink to the deep ruby elixir staring back at you.

Food Pairings and Flavor Complements

Pairing this bad boy is like setting up the perfect date: vibrant but sophisticated.

Flanders Red Ale’s bold sour cherry and apple profile cut through the richness like a hot knife through butter. So think creamy cheeses or a hearty steak. The fruity tang harmonizes with earthier dishes too.

A wild mushroom risotto might just send your taste buds into a slow dance. Want the full orchestra? Pair it with dark chocolate after dinner. The rich cocoa flavors will thank you, and so will your palate.

FAQ Regarding Flanders Red Ale

What’s in a name? Oh, just the key to your beer’s identity! Flanders Red Ale, you say?

Let’s dive into the nitty-gritty – or should I say hoppy-bitty – details.

What makes Flanders Red Ale so funky? It’s all about the funk, my friend! Brettanomyces, our beloved wild yeast, plays a lead role in creating those distinctive sour notes. Fear not the funk; embrace the tart, fruitiness that makes Flanders Red what it is.

Is Flanders Red Ale all about that spontaneous crowd? You’ve heard about spontaneous fermentation, haven’t you? Well, Flanders Red Ale is a master of mixed fermentation. Mingling the likes of lactobacillus and pediococcus along with that cool cat, Brett.

It’s a party in a bottle!

Hops, but make it suitable: Looking for hops that won’t steal the show but keep it balanced? Aim for noble and low-alpha acid varieties. Think Hallertau, Saaz, or genteel East Kent Goldings. They’re the silent heroes that let the malt and microbe ensemble shine.

What’s this about gravity and attenuation? For Flanders Red Ale, the original gravity is between 1.044 to 1.057 so quite high. Meanwhile final gravity typically saunters in between low 1.002 to medium 1.012.

Attenuation? That’s how much sugar your yeast gobbles up.

With Flanders Red, expect high attenuation thanks to those busy, busy microbes.

Don’t stress over brewing perfection. Flanders Red Ale is your patient pal.

It’ll hang out in oak barrels, getting wiser and tastier with age. Just like you and me, eh? Give it time to charm and chill. Your taste buds will thank you for it. Cheers to your (soon-to-be) favorite sour ale!

Closing Thoughts

If you fancy a Flanders Red Ale, you’re opting for a beer that’s as complex as a puzzle at an escape room party. Tricky, yet satisfying when you get it.

The Future of Flanders Red Ale

Picture this: You’re sipping a Flanders Red Ale, a brew that’s like the chameleon of the craft beer jungle. Its tendency to morph into a sour masterpiece showcases why this style’s future is as bright as a Belgian festival.

Hops aren’t the headline act here.

They’re more like the bassist – essential but not the star. When you do add hops, think subtlety. Go for the old-world charm of noble hops that complement, not overshadow, the ale’s rich tapestry of flavors. It’s all about the balancing act.

Keeping those sour notes in check without turning it into a hoppy showdown.

Now, just like a vinyl collector seeks that pristine Beatles first press, you, my crafty friend, might harness the Beer Judge Certification Program (BJCP) guidelines. Just to ensure your Flanders Red Ale hits every note.

If the BJCP had a playlist, this unique brew would top the charts with its medley of fruit, oak, and funk. So here’s to the Flemish Red Ale, may its sour symphony and hop harmony continue to resonate in the ever-evolving world of craft beer.

Damian

A lifelong learner, hop enthusiast and a lover of the state of extreme exhaustion.

Finance Analyst in the Investment Bank and co-founder of hopsmatcher.com