Unlike the lambics and Geuezes, Flanders Red styles of beer are fermented with specially selected yeasts and bacteria, Saccharomyces (brewer’s yeast), Lactobacillus, Pediococcus and Brettanomyces, rather than letting the area provide wild cultures. These beers are then aged between 8 to 18 months in oak. At the end of the process older and younger samples are combined to create the right profile for the desired blend. The Flanders Red is more “red wine-like” due to generally more fruity flavours, and a balanced to intense sourness. The barrel-ageing provides more tannic character and generally a drier finish.
At Meuse Brewing this style is a favourite. We wanted to make our own take on this traditional old-world beer repurposing red wine barrels from our area. This 2017 blend is the second rendition from head brewer Mischa. His first attempt was released at New Limburg and was the first attempt at barrel ageing and blending.
A beer to inspire.