by the numbers OG:1.048–1.057 (11.9 – 14.0 °P) FG:1.002–1.012 (0.5 – 3.1 °P) SRM:10–16 IBU:10–25 ABV:4.6–6.5% Don’t tell me you hate sour beers. If you are a regular reader of this column,
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Flanders Red (5 gallons/19 L, all-grain) OG = 1.057 FG = 1.008 IBU = 16 SRM = 15 ABV = 6.5% Ingredients 5.3 lbs. (2.4 kg) Vienna malt (4 °L) 5.3 lbs.
Brettanomyces fermentation is just one of the wonders that makes the Belgian Flanders red style so appealing.
“Never turn your back on (the barrels). They like to change on you and right when you think you know what one will do, it does the exact opposite.” —Lauren Salazar - New Belgium Brewing Co.
"This one of our signature beers, if you will. It is loosely based in the Flanders sour red tradition." — Ron Jeffries
A Belgian-styled blonde ale aged on oak with Brett added. "When we fill the used Chardonnay barrels, we only add Brettanomyces in with the beer as we are filling the barrels. The acidity comes from the bacteria that are floating around our barrel room. To achieve the acidity as a homebrewer, you'll need to add some Lacto and Pedio." — Vinnie Cilurzo
Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast. It is considered a cousin of the Lambic.
Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is another acid ale.