The classic sour Red Ale of West Flanders in Belgium was the model for this well-balanced sour ale, brewed with plenty of Weyermann® Vienna and caramel malts, as well as good portions of acidulated malt and naturally soured wort. The beer is brewed with earthy, citrusy-grassy English noble hops and then mellowed for two months in a Weyermann® whisky barrel. Upfront, the bouquet is citrusy-fruity with hints of vanilla and coconut. These aromas give way to fruity-sour tastes of grapefruit and strawberry on the palate, with faint background notes of wood. The finish is soft with warming hints of alcohol. A substantial effervescence makes this complex ale very refreshing and quaffable.
Try it with sushi or salad, including in the dressing, as a complement; or with tiramisu or strawberry tart, as a contrast.
Ingredients: Water, Weyermann® barley malt, Weyermann® wheat malt, hops, yeast