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Flemish or Flanders ales

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Contents

In 1860, Belgian Eugene Rodenbach went to England to learn brewing. At that time, the most popular beer there was London Porter, aged in giant 100,000-liter barrels. The longer the aging, the drier and more sour the beer became. To make it more accessible, pubs began blending beers of different ages in one glass.

Upon returning to Belgium, Eugene adapted the porter technique at the Rodenbach family brewery, creating the first samples of Flemish ale.

The essentials about production technology

  • Light malt is used predominantly, with a small addition of dark roasted varieties.
  • Old, non-aromatic hops are added early in the boil to avoid bitterness and preserve balance.
  • Mixed fermentation: brewer’s yeast converts sugars to alcohol; lactic acid bacteria add sourness.
  • Aging occurs in oak barrels or tanks for 8 months to 3 years, imparting wine-like notes.
  • Blending aged and young beer creates a balanced, complex final product.

Flanders Red

Flemish red ale is brewed with red-brown malts and aged in oak barrels for 2–3 years. Sour bacteria contribute a distinct tartness. To soften the sharpness, younger, sweeter beer is added, enhancing flavor complexity and carbonation.

Flavor profile: tart, fruity, and wine-like. Expect notes of vinegar, plum, cherry, currant, and orange. Oak aging adds vanilla, wood, spice, and tannins. Though some dark malt is used, the base remains light — dominated by fruity acidity.

Oud Bruin

Oud Bruin (Flemish brown ale) hails from East Flanders and differs significantly from Flanders Red. It’s maltier and sweeter, with notes of ripe plum and raisin, and less tart overall.

Modern versions may be fermented in stainless steel with added cultures. More dark roasted malts give it bready, caramelized flavors. Expect hints of dates, dried fruit, chocolate, molasses, and increasing acidity with longer aging.

It’s interesting

Though Belgian in origin, Flemish red ale was inspired by English blended porters. Eugene Rodenbach brought the technique to Belgium, creating the first examples at his family brewery. Rodenbach’s sour ales are known for their deep red color and berry-plum flavor with balsamic vinegar notes — all thanks to barrel fermentation.

Confused by “Flemish” vs. “Flanders” ale? Both red and brown styles are brewed in Flanders, a region in northern Belgium inhabited by the Flemish. Rodenbach labels say “Flemish,” and BJCP classifies them under “Flemish ales.”

Bourgogne des Flandres, though often mentioned, uses a different technique and is labeled “lambic” or “brune.”

To find a classic Flemish red ale, look for “flemish” on the label and check for barrel aging. For brown Flemish ale, look for “oud brun.”

And you can try them in any beer restaurant of the Lambic chain. We’re waiting for you!

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