Belgian Style Beers

Question 1

What is the overall impression of Flanders Red Ale?

Answer 1

A sour and fruity oak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.

Question 2

Describe the appearance of Flanders Red Ale.

Answer 2

Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.

Question 3

What are the key characteristics of the aroma in Flanders Red Ale?

Answer 3

Complex fruity-sour profile with supporting malt. High fruitiness reminiscent of black cherries, oranges, plums, red currants, or fruit leather. Low to medium-low vanilla, chocolate, or peppery phenol can be present. Moderate to high sour aroma.

Question 4

True or False: A dominant vinegary character is appropriate in the aroma of Flanders Red Ale.

Answer 4

False

Question 5

What flavors are expected in Flanders Red Ale?

Answer 5

Moderate to moderately-high malty flavors with a soft toasty-rich quality. Intense fruit flavors similar to aroma. Complex, moderate to high sourness. Low to moderate acetic acid acceptable if balanced with malt.

Question 6

What is the mouthfeel of Flanders Red Ale?

Answer 6

Medium body, often enhanced by tannins. Low to medium carbonation. Low to medium astringency with a prickly acidity.

Question 7

Fill in the blank: Flanders Red Ale is produced by long aging in large wooden vats called _______.

Answer 7

foeders

Question 8

What historical significance does Flanders Red Ale have?

Answer 8

An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1821. Aging in wooden vats and blending of old and young beers borrowed from the English tradition.

Question 9

What are the characteristic ingredients of Flanders Red Ale?

Answer 9

• Vienna or Munich malts
• A variety of caramel malts
• Maize
• Low alpha acid continental hops
• Sacch, Lacto, and Brett
• Aged in oak
• Sometimes blended and sweetened (natural or artificial)

Question 10

How does Flanders Red Ale compare to Oud Bruin?

Answer 10

Less malty-rich than an Oud Bruin, often with more of a fruity-tart and acetic profile.

Question 11

What are the vital statistics for IBU of Flanders Red Ale?

Answer 11

10 - 25

Question 12

What is the ABV range for Flanders Red Ale?

Answer 12

4.6% - 6.5%

Question 13

List some commercial examples of Flanders Red Ale.

Answer 13

• Cuvée des Jacobins Rouge
• Duchesse de Bourgogne
• New Belgium La Folie
• Rodenbach Classic
• Rodenbach Grand Cru
• Vichtenaar Flemish Ale

Question 14

What is Oud Bruin?

Answer 14

A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor and often substantial alcohol.

Question 15

Describe the appearance of Oud Bruin.

Answer 15

Dark reddish-brown to brown in color with good clarity and average to good head retention. Ivory to light tan head color.

Question 16

What are the typical aromas found in Oud Bruin?

Answer 16

Richly malty with fruity esters and an aged sourness, medium to medium-high esters reminiscent of:
* Raisins
* Plums
* Figs
* Dates
* Oranges
* Black cherries
* Prunes
Low spicy-peppery phenols are optional.

Question 17

What flavor profiles are typical for Oud Bruin?

Answer 17

Malty with fruity complexity, dark caramel or burnt sugar flavor, medium to medium-high fruitiness, slight sourness, and restrained hop bitterness.

Question 18

What is the mouthfeel of Oud Bruin?

Answer 18

Medium to medium-full body, low to moderate carbonation, no astringency, with stronger versions being noticeably warming.

Question 19

What aging process is associated with Oud Bruin?

Answer 19

Long aging and blending of young and aged beer to add smoothness and complexity, balancing any harsh, sour character.

Question 20

What distinguishes Oud Bruin from Flanders Red Ale?

Answer 20

Deeper malt character with more caramel, toffee, and chocolate flavors, darker color, less acetic, and maltier profile.

Question 21

What are the vital statistics for Oud Bruin regarding IBU, SRM, OG, FG, and ABV?

Answer 21

IBU: 20 - 25, SRM: 17 - 22, OG: 1.040 - 1.074, FG: 1.008 - 1.012, ABV: 4% - 8%.

Question 22

Name some commercial examples of Oud Bruin.

Answer 22

• Ichtegem Oud Bruin
• Liefmans Goudenband
• Liefmans Oud Bruin
• Petrus Oud Bruin
• pFriem Oud Bruin
• Vanderghinste Bellegems Bruin

Question 23

True or False: Oud Bruin is spontaneously fermented.

Answer 23

False.

Question 24

Fill in the blank: Oud Bruin is traditionally designed to _______.

Answer 24

[lay down].

Question 25

What characteristic ingredients are used in Oud Bruin?

Answer 25

* Pils malt * Dark crystal malts * Maize * Small amounts of color malt * Low alpha acid continental hops * Sacch and Lacto * Aged water with carbonates and magnesium

Question 26

What is the relationship between Oud Bruin and the Liefman brewery?

Answer 26

Oud Bruin is typified by the products of the Liefman brewery with roots back to the 1600s.

Question 27

What is the overall impression of Lambic?

Answer 27

A fairly sour, often moderately funky wild Belgian wheat beer, with sourness taking the place of bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes ofr a pleasant cafe drink.

Question 28

What is the appearance of Lambic?

Answer 28

Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. younger versions are often cloudy, while older ones are generally clear. white colored head generally has poor retention.

Question 29

What is the aroma of Lambic?

Answer 29

Decidedly sour aroma often dominant in younger version, but may become more subdued with age as it blends with aromas of barnyard, earthy, goaty, hay, horsey, and horse blanket. Mild citruss-fruit is favorable. An enteric, smoky, cigar or cheesy aroma is unfavorable. Older versions are commonly fruity with notes of apple or honey. No hop aroma.

Question 30

What is the flavor of Lambic?

Answer 30

Young versions are notably lactic sour, aging can bring this in more balance with the malt, wheat and barnyard. Fruity flavors are simple in young lambics and more complex in older examples where it is reminiscent of apples, rhubarb or honey. Some citrus flavor (often grapefruit) is occasionally noticeable and desirable. Malt and wheat flavor are typically low with some bready-graininess.An enteric, smoky, cigar or cheesy flavor is undesireable. Hop bitterness is low to none / undetectable.Typically dry finish. No hop flavor.

Question 31

What is the mouthfeel of Lambic?

Answer 31

Light to medium-light body. Mouthwatering flavor keeps the beer from feeling like water. Lambic dries with age and dryness can be an indicator of age. Medium to high tart, puckering without being astringent. Traditional versions are uncarbonated, bottled examples may pick up carbonation with age.

Question 32

What is the history of Lambic beer?

Answer 32

Spontaneously fermented wild ales from the area in and around Brussels stem from a farmhouse tradition several centuries old. The number of producers is constantly dwindling.

Question 33

What are the characteristic ingredients of Lambic?

Answer 33

Unmalted wheat (30-40%) pilsner malt and aged hops (used for preservative effects not bitterness). Spontaneiously fermented with naturally occuring yeast and bacteria in predominantly oaken barrels with neutral character. Homebrew versions may be made with pure cultures of saccharomyces, brettanomyces, pediococcus and lactobacillus to recreate the effects of Brussels and Senne River valley area. Sometimes cultures are taken from bottles.

Question 34

What are the IBU, ABV and SRM for Lambic?

Answer 34

IBU: 0-10 ABV: 5.0-6.5% SRM: 3-6

Question 35

What are some commercial examples of Lambi?

Answer 35

Cantillon Grand Cru Bruocsella. Draft examples in Brussels from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans, and others.

Question 36

How does Lambic compare to Gueuze?

Answer 36

Simpler sourness and less complexity than Gueuze, and traditionally served uncarbonated from pitchers.

Question 37

What is the overall impression of Fruit Lambic?

Answer 37

Complex, refreshing. sour Belgian wheat beer blending fermented fruit character with a sour,funky Gueuze

Question 38

What is the aroma of Fruit Lambic?

Answer 38

Specified fruit should dominate the aroma blending well with similar aromatics as Gueuze.

Question 39

What is the appearance of Fruit Lambic?

Answer 39

Like Gueze, but modified by the color of the fruit used, fading in intensity with age. Clarity often good, though some fruit does not drop bright. If highly carbonated, will have a thick rocky head with mousse like character, sometimes reflecting the fruit color.

Question 40

What is the flavor of Fruit Lambic/.

Answer 40

Combines Gueuze flavor with noticeable flavor from fruit added. Traditionally dry and tart with fruit flavor. Modern versions have variable sweetness. Fruit may fade with age.

Question 41

What is the mouthfeel of Fruit Lambic?

Answer 41

Light to medium-light body; not watery. Low to high tart, puckering quality, not astringent. Some have a light warming. Carbonation varies from sparkling to still.