Tart Flemish Red Ale brings light balsamic vinegaring to white-wined grape esters as well as leathery oaken cherry, sour plum, unripe raspberry and phenolic Band-Aid nuances gain sour edge.
ROUND TABLE ROOD RUSTIC RED ALE
Tag Archives: flemish ale
THE BRUERY TERREUX OUDE TART
On tap at Ambulance, tannic ruddy amber Flemish-styled red ale (aged in red wine barrels) drapes balsamic vinegar atop oaken cherry tartness and leathery barnyard funk. Sharp cherry-cranberry-crabapple souring submerges musky grape skin tannins and dry limey bittering.
THREE FLOYDS CHERRY CANUS INVERTUS FLEMISH RED ALE
On tap at Ambulance, lemon-fizzed sour cherry pucker sustains sharpness as mild lime-salted acidity and vinous oak tannins prop up sour edge of dryer than expected Flemish red ale.
GRIMM SHADOW WORK DARK SOUR ALE
On tap at Ambulance, blended mixed culture sour ale (with sedate 12% ABV) coalesces tart oaken cherry Flemish red ale to date-dried Flemish brown ale with great success. Lightly acidic green grape tannins and piquant raspberry wisps seep into dried fruited pleasantry.
KELSO FLEMISH RED
On tap at Abominable Snowfest (aged two years in French oak barrels), heavily acidic sour ale ain’t for the faint of heart but will delight all brettanomyces punks. Oaken cherry tartness heightens vinous yellow grape tannins, sharp lemon-juiced Italian vinaigrette pungency and sour red raspberry pucker over leathery horse-blanketed acridity.
HOF TEN DORMAAL WHITE GOLD
Challenging Flemish Red/ saison hybrid (a.k.a. Wit Goud) brings wild Belgian yeast funk to honey-spiced citric souring and olfactory mineral-grained fungi cellaring. Gin-juiced vermouth and Courvoisier illusions entangle orange-rotted fig, peach and tangerine dry spell, leathery barnyard acridity and herbal chicory-rooted green tea notion.
(TWO BROTHERS) MOATEN OAK-AGED SOUR FLEMISH-STYLE RED ALE
Seemly ‘Flanders meets Chicago’ collaboration between America’s Two Brothers and Belgian’s Urthel Brewery places up-front hard cider sharpness next to Flemish-styled cherry sourness. Beet-sugared cranberry tartness seeps into funky fungi-molded wildflower yeast midst while tart hard-candied green apple backdrop fortifies lemon-dried white grape piquancy and dehydrated orange lull.
(ST. BERNARDUS) GROTTEN FLEMISH ALE
Crisp golden pale ale celebrates regional Flanders breweries with complex yeast strain, mild citric bittering, and herbaceous wisp. Sharp carbolic perk enlivens cork-y quirk, spry lemony grapefruit tang, tropical papaya-kiwi tease, and lavender-backed chamomile-spearmint-eucalyptus frolic. Fruity adjuncts further sweetened by butterscotch and banana bread illusions.
(STEENBERGE) MONK’S CAFE FLEMISH SOUR ALE
Brewed specifically for Philadelphia’s terrific Monk’s Cafe, indelible russet ruby Flanders Oud Bruin plies vinous green-yellow-red grape tannins to lactic-soured oaken vanilla insistence, allowing puckered lemon-dried apple, cranberry, and cherry tartness to reach fruition over leathery horseblanket acridity. Tertiary white peach, banana and raspberry melee begets dry sherry finish of debonair moderation.
(VERHAEGHE) VICHTENAAR FLEMISH ALE
Busy oak-cask matured ‘red-brown ale mix’ brings surprising brandied cognac waft to snappy orange-grape tartness, expansive cider souring, and distant banana-clove respite. Sweet red apple and cherry confluence envelops dry wheat spine of lactic ruby-hued Flemish sour ale.
BLUE RIDGE SUNRAGE SOUR MASH ALE
Brusque pale-clouded honey-fermented ale aided by syrupy corn-malted cocoa powdering. But residual moldy orange mustiness and root vegetable tinge may be off-putting to lesser acquired tastes. Impending tart grapefruit-lemon bitterness enlightens sour yeast heft of subtle fresh watered peculiarity.
(DE PROEF) FLEMISH PRIMITIVE WILD ALE
Complex flaxen-hazed pale ale with explosive carbonation and whimsy 9% alcohol flow evokes expressive wild yeast perfuming. Initial lemony orange-bruised mandarin orange zest spreads across floral-herbal breadth, bitter juniper snip, and leathery dry-corked horse blanket waft. Tropical pineapple-mango-peach-cherry medley turns sour at crowded midst. Orange marmalade, dried fig, sharp cider, and ginger-clove-eucalyptus nuance enliven vanilla malting to mineral-grained bottom.