Archive for the 'Flemish Red/Brown' Category



Hands down one of the top 3 best American Wild Ales I’ve had to date, easily holding it’s own against such classics as De Dolle Oerbier and Duchesse de Bourgogne. In your face wild yeast flavors leading into an abundant fruity finish. Perfect with some of your favorite stinky cheeses.

beer + food = Barleydine




Another fantastic rendition of the historical Flanders style. Pouring a very amber color with a billowing tan head and sharp acidic nose. Loaded with tart, sour flavors on the tongue leaving a long finish behind. Quite refreshing for sour heads, though doesn’t seem quite as acidic as La Folie or even the Duchesse. Another wonderful example of The Bruery’s claim to fame.

Pairing suggestions: moules frites

Photo courtesy:

beer + food = Barleydine



A complex, sour, red wine-like Belgian-style ale is a pretty reduced description of this historic beer style. Brewed at first by the Rodenbach Brewery in 1820, this style is still quite elusive. There aren’t many breweries to my knowledge that are replicating this fantastic sour ale. Made using infected wooden barrels where the beer is aged for at least two years.

Jaspers was aged just as long in traditional wood barrels infected with the funk producing sour bacteria. Though not as tart as it’s American counterparts, it’s a wonderfully drinkable version of the Flanders style.

The Bullfrog Brewery has been producing spectacular wild beers since their Gold Medal win in 2008 at the GABF. Their basement is packed full of barrels that are gracefully aging their wonderful beers in a semi-traditional manner. These are without a doubt some of the best sours being produced in America at the moment, definitely a must try. With very low distribution and small releases, these beers are highly sought after and super trade bait.

Pairing Suggestions: very strong earthy cheese, such as Limburger or Stilton.

beer + food = Barleydine


Belgian Strong Pale Ale | 9.00% ABV

A: Pours a vibrant, golden yellow with three fingers width of white head. Some lacing as the beer is consumed.

S: Barnyard hay with some mustiness. Little bit of citrus fruit is discernible.

T: Some mild sourness upfront with lots of yeast. Subtle bits of fruit esters with a semi-sweet finish. Also some spiciness is detectable along with bittering hops.

M: Well carbonated and light bodied. Little too dry for my liking.

D: The 9% abv wasn’t noticeable. However, the taste wasn’t really doing it for me so it was hard to put this one away.

Pairing Suggestions: Very strong, earthy cheeses

beer + food = Barleydine

Reviewed by Rinos00 @ BeerAdvocate


A truly remarkable Flanders Oud Bruin. One of the original wild beer styles. Now days, American breweries are making their mark on the wild beer scene. Although, I’m convinced you just can’t beat the originals. There is so much history to drinking some of these originals from Belgium, to me that is half the pleasure of the beer.

Oerbier Special Reserva is quite tart, a nice fruity sourness, that leads to a long finish with an abundant horse blanket aroma. It’s quite silky as it pours and appears murky brown with gorgeous burgundy highlights as it glimers in the sunlight. It truly is a fantastic example of a wild beer and also happens to come from the best region for wild beers. Flanders has a lot of history for producing such beers. There really is only two styles that emerged, being a red and a brown. Personally, the red is slightly more tart and fruity and more to my liking, but the brown is truly a magnificent beer as well.

If your interested in wild beers, be sure to do a history lesson in the style. There are some fantastic beers out there, that have been around for hundreds of years.


Pours a cloudy angry stormy crimson firey hue topped with an instantly settled collar of pale fluff. No bubbles rising.

Tart Sweet ‘n Sour candy nose pucker with a lemon peel ouch. Straight Cantillion gueuze fresh flower pinch.

First swigs: Earthy bite less pucker deserving than the nose suggests. Candy hints of Pez. Easy barnyard whisps of grace that wane instantly leaving behind a lemony leather. A tighter tang would be great. Just nibbled on tartness.

Feel is slightly frothy with a rolling effervescence.

Last swigs: Earthy Cantillion. Glad we met. quite swiggable. Glad to find and try. Remember that the is 13% next time! Feels like 6%.

Reviewed by blitheringidiot @ –

beer + food = Barleydine


As a lot of us know, Wild beers are all the rage right now all across the country. From New Belgium, too Russian River, the Bullfrog and several others, these beers are popping up all over the place. Many of them are palate killers with the abundance of sour, tart flavors, but to many of us, we find that quite refreshing. Wild beers have been produced in Belgium for centuries, including; lambics, gueuze, flanders and so on. We are now just beginning to replicate those beers here in the US. Belgian beers were never intended to be forced into categories. Brewers made the beers to their flavor likings and that’s it. Not paying any attention to style rules and guidelines. The US comes along and forces their wonderful concoctions into categories for judging purposes. So, there is a lot of interpretation for styles out there. New Belgium La Folie is categorized as a Flanders Red Ale, it’s a wonderful version of the “style”, you can read the notes below. Yet, there exist beers such as Flat Earth Rode Haring and Rat Rider or Duchesse de Bourgogne that are all labeled as Flanders Reds, yet taste remarkably different. I wanted to make note of that so when you begin down this Wild road, you keep your mind open for the interpretations that are true to Belgian brewing. 

Poured a hazy (almost murky) brown color with amber and orange highlights around the edges. Underneath the tangy blanket of sour funk, there was also a sweet rich malt aroma, cherries, toffee, and dark fruits. The taste was dominated by a tart sourness, but a lot of other flavor did come through to blend nicely with the pucker. A hint of malty sweetness was present and some fruity notes of cherry and plum and possibly even grape. Medium bodied with a very spritzy, almost sharp carbonation.

Pairings: fried foods, tangy cheese, fruit tart.

beer + food = Barleydine


It seems that “wilds” and “sours” are all the rage these days in Americas Craft Brewing scene. If you haven’t yet experienced a beer fermented with wild yeast, let me recommend that you seek one out. There aren’t a lot of breweries making wild beers, but you can easily get your hands on one with some online trading. New Belgium, Russian River, New Glarus and several others produce beers that are fermented with wild yeast.

There is a lot of room for interpretation with wild beers. The Bullfrog, which I happen to live very close to, produces wild beers that are barrel aged, others whip up more traditional concoctions. Flat Earth makes one of those more tradition wild beers, Rhode Haring is brewed as a Flanders Red Ale. Flanders, if you don’t know, is a region within Belgium, that contains more breweries than the rest of Belgium. They produce some top notch beers in that region, one being Duvel. A Flanders Red Ale is made using wild yeast, but in a way unlike the brewing of Lambic (if your not familiar with how Lambics are made, we’ll touch on that at a later date). Flanders Reds are bright and full of sour, tart flavors. There isn’t a whole lot in the flavor category that stands above the tartness of the beer. That sour flavor is very apparant in the aroma as well. Absolutely fantastic rendition of the Flanders style.

American craft breweries are off and running with this “new” found style. These styles, such as Flanders Red and even Lambics are historic. They are some of the oldest beer styles in the modern world. Like I mentioned, if you haven’t tried a wild beer yet, I highly recommend you seek one out.

beer + food = Barleydine


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