Flanders Red

◎ Aussehen

A deep garnet red with brown undertones pours beneath a delicate off-white head that settles to a thin collar. The clarity is bright despite the beer's extended oak ageing, allowing light to pass through with an amber glow at the edges. Carbonation is gentle, with fine bubbles rising steadily; Schaumhaftung is modest but present.

◌ Aroma

The nose opens with tart sour cherry and dried plum, layered beneath a subtle balsamic vinegar note that speaks to the 40-month oak maturation. Toasted oak and vanilla emerge in the mid-palate, while earthy, funky undertones from the Rosolare yeast culture add complexity without overpowering the fruit character. A whisper of woodiness lingers beneath.

◐ Geschmack

Lactic tartness arrives immediately, cutting through a rich foundation of dark fruit sweetness—plum and fig—with subtle vanilla and toasted malt undertones. The mid-palate balances this acidity with a gentle, malty fullness; wild fermentation characters introduce earthy, slightly funky notes that integrate rather than dominate. Bitterness is restrained at 15 IBU, allowing the interplay of fruit and acid to lead.

◑ Abgang

The finish is elegant and lingering, with bright acidity and faint woodiness extending the experience. A dry, slightly astringent quality from the oak and tannins marks the close without harshness.

Serviertemperatur 8–11°C für das beste Geschmacks- und Aromaprofil.

Der Klassiker — vielseitig, angenehm zu halten und hält das Bier kühl. Kein Schnickschnack: nur das Bier.