Changes

'''Flanders Red Ale''', or traditionally "Flemish Red Brown Beer" (Belgian producers are seeking protection for this term, see [[Flanders_Red_Ale#Protection_Seeking|Protection Seeking]] below), is a classic beer style that is produced only by a small handful of breweries in West Flanders, Belgium today. Some American breweries aim to produce comparable beers <ref name="snauwaert">[http://www.sciencedirect.com/science/article/pii/S0168160515301896 Microbial diversity and metabolite composition of Belgian red-brown acidic ales. Isabel Snauwaert, Sanne P. Roels, Filip Van Nieuwerburg, Anita Van Landschoot, Luc De Vuyst, Peter Vandamme. 2015.]</ref>. These beers, red to brown in color, are characterized as being sour and sometimes sweet, with malt flavors and fruity complexity from the mixed fermentation and hints of oak. They have often been described as "wine-like", and have previously been distinguished from their close cousin, the [[Oud Bruin]], brewed in East Flanders. Rodenbach is the most well known Flanders red producer <ref>[http://www.beerhunter.com/documents/19133-000217.html "Belgium's Great Beers". The Beer Hunter, Michael Jackson. 1999. Retrieved 01/27/2016.]</ref>. Classic Belgian examples of Flemish red have been flash pasteurized or sterile filtered and are not alive in the bottle<ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-9/ Rudy Ghequire from Rodenbach on the Sour Hour]</ref> (~35 minutes in) (also ref Mad Fermentationist dregs list).

==Style Guidelines==