(aka Flanders Oud Bruin) — The Brown Ales of Flanders are among the most unique and contemplative beers produced in Belgium or, in fact, the world. Vastly different from the Brown Ales of the UK, Flemish Browns are styled somewhere between a rich Amber Ale and a semi-tart wine, with hints of nutty, semi-sweet Amontillado Sherry tossed in for further interest. These Ales are often associated with a classic dish of the region, Carbonade Flamande (beef and onions braised in beer), both for its natural affinity as a complementing beverage and its logical use as an essential ingredient.
The careful blending of old and young ales, much like in Flanders Red Ales and Lambic, helps create the style’s deep flavors. The result is a complex ale that exhibits sour and lactic notes contributed by the aged ale and fresh, caramel, malty notes of the youthful ale. The classic examples of this ale range in strength from five to eight percent ABV. The hops are here for subtle spice, as the blend of malt, baking spices, and slightly sour fruit flavors in the liquid steals the show. A few great classic examples include Goudenband (Belgium), Monk’s Cafe Flemish Sour (Belgium), and La Folie from New Belgium Brewing (USA).
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