Red Ale

Flavor Notes

This West Flanders style known as the "burgundies of Belgium" is distinctively red in color, thin but firm in body, and tart with a wide range of fruitiness. The red color comes, in part, from the use of Vienna malt; but it is also derived from aging in the brewery's uncoated oak tuns, which creates caramel flavors, tannins, and acidity.

Ingredients

Red ale primarily consists of pale ale malts (two- and six-row varieties) and Vienna malt, with the balance of the grist coming from corn grits. The hop varieties used are primarily East Kent Goldings and Brewers Gold. A number of yeast cultures and Lactobacillus strains are used to ferment this beer.

Brewing Techniques

Among red ales, Rodenbach is the undisputed classic. In The Great Beers of Belgium, Jackson reports that it is made from four malts, which comprise 80% of the grist: pale ale malt from summer barley; two- and six-row varieties of winter barley malt; and Vienna malt. Corn grits make up the balance of the grain bill. A double-decoction method is used in mashing.

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