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==Production Methods==
* [http://192.185.42.233/lambic_digest/1996/846.txt "For brewery Rodenbach." Peter Bouckaert. Lambic Digest. April 1996.]
==Microbes and Flavor Compounds==
Overall the flavor of these beers was dominated by ethanol, lactic acid, acetic acid, ethyl acetate. Across the samples there was also a presence of isoamyl alcohol (31-150mg/L) and isoamyl acetate (1.99-6 mg/L), and an absence of 2-phenyl ethanol and 2-phenylethyl acetate in both the matured beers and the bottles versions. Small amounts of propionic acid, isobutyric acid, ethyl hexanoate, and ethyl octanoate were found. Higher levels of ethyl acetate were found compared to the Martens et al. study, and no ethyl decanoate was found, which is a typical ester found in gueuze. Just as the microbial populations of Brewery 2 differed from Breweries 1 and 3, so did its overall metabolite content. Higher levels of acetic acid were found in Brewery 2, which was attributed to high levels of ''Acetobacter'' populations. Additionally, all three of the samples from Brewery 2 differed from each other as far as metabolic content, which was also attributed to the microbial population differences between each of Brewery 2's samples <ref name="snauwaert"></ref>.
==Style Guidelines==
===BJCP Guidelines===
The BJCP breaks this style into two separate categories; see category [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf 23B. Flanders Red Ale and 23C. Oud Ruin].
===Brewers Association Guidelines===
''Belgian-Style Flanders Oud Bruin or Oud Red Ale'' <ref>[https://www.brewersassociation.org/wp-content/uploads/2015/03/2015-brewers-association-beer-style-guidelines.pdf 2015 Brewers Association Beer Style Guidelines used with permission of Brewers Association. Retrieved 01/25/2016.]</ref> are copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed using these procedures. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy when served. Roasted malt aromas including a cocoa-like character are acceptable at low levels. Brettanomyces produced aromas may be completely absent or very low. Fruity-ester aroma which is often cherry-like is apparent. Hop aroma is not perceived. Roasted malt flavors including a cocoa-like character are acceptable at low levels. A very low degree of malt sweetness may be present and in balance with the acidity
produced by Lactobacillus activity. Hop flavor is not perceived. Hop bitterness is perceived to be very low to medium-low, though acidity and wood aging (if used) may mask higher bitterness unit levels. Overall balance is characterized by slight to strong lactic sourness, and with "Reds" sometimes a balanced degree of acetic acid. Brettanomyces produced flavors may be absent or very low. Fruity-ester flavor which is often cherry-like is apparent. Oak-like or woody characters may be pleasantly integrated into overall palate. Residual wine or distilled spirits flavors associated with used barrels should not be evident. Bottle conditioned versions are often blended old with new before packaging in order to create the brewer’s intended balance of characters. Body is described as a refreshing mouthfeel.
* Original Gravity: (ºPlato) 1.044 - 1.056 (11 - 13.8)
* Apparent Extract/Final Gravity: (ºPlato) 1.008 - 1.016 (2.1 - 4.1)
* Alcohol by Weight (Volume): 3.80% - 5.20% (4.80% - 6.60%)
* Bitterness (IBU): 5 - 18
* Color SRM (EBC): 12 - 25 (24 - 50)
==See Also==