Changes

While most beer styles are fermented using one culture a monoculture of ''Saccharomyces cerevisiae'' or ''S. pastorianus'', Flanders Red Ales are fermented with a [[Mixed Fermentation|mixed culture fermentation]]. At one brewery (presumed to be Rodenbach) studied by Martens et al., two beers were produced using mixed fermentation and blended together. The first "light beer" was 11°P and was less acidic, while the second "heavy beer" was 13°P and served unblended as an Old Ale. Both beers were inoculated with an acid washed yeast slurry that was harvested from a previous fermentation of the "light beer". The yeast slurry contained about 5% lactic acid bacteria after the acid wash. The fermentation of these beers had three stages: