Serve in a tulip at 8-12 °C
What it tastes like
West Flanders in Belgium is home to red ales aged for a year or two in huge oak vats called foeders. East Flanders gives its cousin, oud bruin, the old brown, usually aged in steel rather than wood and a little sweeter and maltier. Both are blends: brewers mix young and old beer to set the balance of sweet and sour.
A Flanders red smells of black cherry, plum and red currant, with a sharp vinegar note that is part of the style, not a flaw, as long as it stays in proportion. Underneath there is caramel and a little vanilla or oak. Oud bruin swaps some of the sharpness for raisin, fig and toffee. Bitterness is low, because hops would clash with the acid.
The comparison people reach for is red wine, and it is fair: fruity, tart, tannic, food-friendly. The difference is the malt backbone, which gives these beers a sweetness and body no wine has.
Style profile
- Look
- Deep red to reddish brown for Flanders red, darker brown for oud bruin. Clear. Off-white to tan head with moderate retention.
- Aroma and flavour
- Black cherry, plum and currant, with a sharp acetic edge. Caramel, vanilla and oak behind. Oud bruin is maltier, with raisin and fig. Hops barely noticeable.
- Mouthfeel
- Medium body, moderate to high carbonation. Tart and mouth-watering. Tannic or slightly astringent from oak, finishing dry with lingering acidity.
- Ingredients
- Pilsner or Vienna base, Munich and crystal malts, sometimes maize. Low hops. A mixed culture of ale yeast, Lactobacillus, Pediococcus, Brett and Acetobacter. Long oak or steel ageing, then blending.
In India
Genuine Flanders red takes a year or more in wood, and few Indian breweries can tie up that much tank and barrel space or risk letting acetic bacteria near their clean beers. Imported bottles turn up in some premium stores in metro cities, with a heavy import duty attached. Because these beers are already acidic and aged, they cope with the Indian cold chain better than most. Serve one with dinner the way you would serve red wine, to someone who thinks they dislike beer.
At the Indian table
Food pairings contributed by Anuradha Rao
- Kashmiri rogan joshThe beer's cherry and acidity cut the fat, and the dried fruit notes sit well with the fennel and Kashmiri chilli.
- Kathal (jackfruit) biryaniTart beer lifts rich, spiced jackfruit, much as a squeeze of lime would.
- Duck roast, Kerala styleSour cherry with rich duck is a classic match, and the beer cuts the coconut oil and pepper.
- Dark chocolate and cherry tartChocolate and cherry meet the beer's own cherry and caramel, and the acidity keeps it lively.
Brewed in India
We could not verify a Flanders red or oud bruin from an Indian brewery yet. Imported Belgian bottles are your best bet, and a few Indian brewpubs run barrel-aged sours worth asking about.
Want the long read? Flanders red ale