Follow Sean Inman to the best in craft beer
When I heard that Rodenbach was canning and that Fruitage would be the name, I set my sets to pay special attention to the foreign section of the cold case and now I will double that attention as their “Classic” will be in cans as well.
Rodenbach calls it a Flanders Red-Brown Beer that is created using “mixed main fermentation and maturation in oak casks (“foeders”)” and consisting of “3/4 young beer and 1/4 beer matured two years in oak.”
When found, I will certainly be reviewing.
For February, let’s go with the color red. I know it is a day after Valentine’s Day but beer (like cards and chocolates) shouldn’t be just one day a year.
~LIGHT
Dieu du Ciel/ Rosee D’Hibiscus 5.9% ABV
“The Rosée d’Hibiscus is a soft spoken wheat beer. The rose colour comes from the hibiscus flowers added during the brewing process. The aromas and flavour of this tropical flower are very prominent in the beer, giving it a slight acidity and a very agreeable fragrance. It is the perfect thirst quencher on a hot summer day.”
~MEDIUM
Crux Fermentation/ Banished-Better Off Red 7.00% ABV
“Flanders Reds may be called the Burgundies of Belgium, but we age our take on this complex, slightly tart style in Oregon Pinot Noir barrels for nearly a year. A fresh batch will present spicier notes while older versions pick up more oak and yield cherry flavors. So we blended them figuring we’re better off presenting this exotic mélange simultaneously. “
~DARK
Logsdon/ Ceraus 8.5% ABV
“From Hood River, Oregon near the orchards of the Fruit Loop, a Flanders Style Red Ale with organic cherries.”
All of these beers can be found at Sunset Beer Co. (unless they got bought up real quick)
Old School Belgian brewers sometimes don’t get the press but I think that Brouwerij Rodenbach will. Why? They are bringing a beer back that was last seen 16 years ago!
Alexander is another in the vein of the Flanders red style like their Classic and Grand Cru. It is described as a blended version of the Flanders aged in foeders with sour cherries”.
Apparently the call for the beer’s return plus the demand in America is what prompted the return. So best buy some and they might make it a regular.
I wanted to do something special for the first review of 2016, so I held onto a “media copy” of last year’s Kosmic Mother Funk Grand Cru from the cellar of Samuel Adams until now. The Boston barrel-aged version of the Flanders Red pours a dark-ish brown with red streaking to it. There is a pie cherry note here of both the fruit and spice (and very nearly the crust) that I enjoy before the sour notes kick in underneath. There is a bit of wine barrel flavor profile here as well. I don’t know Hungarian oak but that must be what I am picking up. There is a slight viscosity as well a bit oily on the glass and tongue. Quite nice, especially with the sour being muted. Little bit of cherry pit aftertaste though.
New in bottles and absolutely new to me is this Flanders Red from the Agoura Hills of Ladyface Ale Companie.
With a quick hiss, my first bottle of Ladyface beer is open and out pours a ruddy dark brown. The aroma screams sour. Deep cherry notes as well. The first sip has a balance of carbonation and a viscosity to it that works with that tartness. Some oaky wine notes as well with a bit is spice to it. At the end, the acid from the style takes center stage.
A bold and strong start to the bottling world
Alan Sprints has crafted another special release celebrating a great beer advocate. This time it’s a Flanders Red with the name of Michael. Since, it’s an HoD beer, I fully expect it to be the most complex red ever.
There will also be a release party today where you can also get this rare beer…Matt, a bourbon and apple Eau de Vie barrel-aged sour originally designed to commemorate Bottleworks’ (Seattle) tenth anniversary.