Flemish Red Ale
On a trip to Belgium and a guided tour of the famous Rodenbach brewery, we fell in love with the Flanders Red style of beer. Brewed with wild yeast and lactobacillus to create complexity and acid. Extended maturation in oak for over 12 months, the beer is blended with an aged unoaked version and a younger unoaked version to balance the acid and add vibrance to the beer. Best enjoyed in a tulip glass with some Passendale cows milk cheese.
Flemm, by the way, was the local farmer sitting at the bar at the local brasserie who made us feel welcome and made sure we got the right beer!