Flanders red ale

Flanders red ale is fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus, which produces a sour character attributable to lactic acid.

Long periods of aging are employed, a year or more, often in oak barrels, to impart a lactic acid character to the beer.

Flanders red ales have a strong fruit flavour similar to the aroma, but more intense.

Notable examples include Duchesse de Bourgogne, Rodenbach and VanderGhinste Roodbruin [nl].

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