On tap at Morris Tap & Grill, brief lemony cider tartness shelters vinous green grape souring and oaken cherry leathering against caramelized maple molasses sweetness for abstrusely hybridized Flanders Brown Ale collaboration with Belgium’s famous Liefmans Brewery.
On tap at Poor Henry’s, “mouthpuckering” Flanders Reddish Brown Ale aged in French oak barrels spreads sour lemon peel bittering, vinous balsamic vinegaring, tart plum-dried dalliance and oaken black cherry tannins over musty barnyard leathering. Salty citrus acidity and lactic yogurt milking contrast moderate residual sugaring.
Abstruse soured brown ale (a.k.a. Flanders oud bruin) brings minimal buttered rum influence to oaken vanilla, raw molasses and vinous green grape tartness. Acidulated malt pucker and wispy vermouth hint deepen overall sourness.
Impressive lactic farmhouse ale gathers wild yeast aged in unlined wood barrels, blending Hollandish oud broun with musty Dortmunder bock for richer Flanders red ale offshoot. Tannic red-white-green grape dryness receives leathery oaken cherry pucker and light balsamic vinegaring to counter infiltrating brown-sugared honey malting. Tart green apple, cranberry, raspberry and plum undertones settle in the midst.