Introduction

Flanders reds and browns are crafted through a combination of ordinary top-fermentation supplemented by unconventional organisms and perfected through aging and blending. They borrow neighbouring brewing practices and ingredients and mix them to create something quintessentially Belgian and uniquely Flemish. This particular brew is based on this traditional style but with a California twist.

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How it looks

This ale pours a lovely shade of mahogany with a small white head that fades quickly to a small pool with some lacing.

How it smells

The aroma is very complex with many notes intermingling. At first we got lots of big tart cherries mixed with nutty, caramel malt, raisins, plums and red grapes. These smells mixed well with oak, leather, some vinegar and a warm earthiness that pushed their way through as well.

How it tastes

Taste-wise, this beer follows its aroma quite nicely. Big kicks of tart cherry come through immediately, followed by raisin and brown sugar sweetness, red grape and some vanilla. The oak flavours play off the leather that shines through with a slight red wine vinegar flavour. This moderately sour, sweet medium-bodied beer finishes with some earthiness.

Recommended food pairing

We followed the Bruery’s suggestion of pairing this with seared scallops and thought it was a perfect match. It also goes well with fresh strawberry and mint salad.