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'''Flanders Red Ale''' 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=====BJCP Style===
See category [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf 23B. Flanders Red Ale].
===Brewers Association Style======'''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>===Belgian-Style Flanders Oud Bruin or Oud Red Ales 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)