요약
- 23A(Berliner Weisse) 레몬, 사과의 사워. 밀 캐릭터. 저도수, 고탄산.
- 23B(Flanders red ale) 와인 느낌. 바닐라, 초콜릿 노트. 페놀릭(옵션), 떫은 맛
- 23C(Oud Bruin) 셰리 느낌. 바닐라, 초콜릿 노트. 페놀릭(옵션), 떫은 맛 없음, 카라멜리 몰트
- 23D(Lambic) 락틱 사워에서 에이징할수록 브렛+몰트 밸런스. 탄산 없음.
- 23E(Gueuze) 람빅보다 덜 사워+복잡한 프루티. 고탄산.
- 23F(Fruit lambic) 람빅+과일
Aroma
- sour character is dominant(moderate to moderately-high)
- moderately fruit character, lemon or tart apple
- wheat(uncooked bread dough, in fresher version)
- hop aroma: no
- a restrained funky Brettanomyces character(optional)
Appearance
- very pale straw
- large, dense, white head, poor retention
Flavor
- clean lactic sourness dominates
- wheat(doughy, bready, grainy)
- hop flavor: no
- hop bitterness: undetectable
- never vinegary
- a restrained funky Brettanomyces character(optional)
Mouthfeel
- light body
- very high carbonation
Style comparison
- w/ lambic: less acidic, clearer lactic sourness, lower alcohol
History and Comments
In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range of 7-8 plato(1.028~1.032). often served with the addition of a shot of sugar syrups flavored raspberry, woodruff, or Caraway schnapps to counter the substantial sourness. a regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of North".
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| Bayerischer Bahnhof Berliner style Weisse |
23B. Flanders Red Ale
Aroma
- complex fruity-sour profile, wine-like impression
- fruitness is high, black cherries, oranges, plums or red currants
- low to medium-low vanilla or chocolate note
- spicy phenols(optional)
- sour aroma balanced to intense
- hop aroma: no
- prominent vinegary acetic is inappropriate
Appearance
- deep red burgundy~reddish-brown
- white to very pale tan head, average to good retention
Flavor
- intense fruitiness, plum, orange, black cherry or red currants
- mild vanilla or chocolate
- spicy phenol(optional)
- malt flavor: complementary to prominent
- hop flavor: no
- hop bitterness: restrained
- acidic, tannin bitterness low to moderate
- prominent vinegary acetic character is inappropriate
Mouthfeel
- medium body
- low to medium carbonation
- low to medium astringency
Style comparison
- w/ Oud Bruin: less malty-rich, more fruity-tart
History and Comments
long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. the reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy red. the Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. an indigenous beer of West Flanders, typified by the product of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to 2 years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer.
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| Duchesse de Bourgogne |
23C. Oud Bruin
Aroma
- medium to medium-high esters, raisins, plums, figs, dates, black cherries, or prunes
- malt aroma: medium low to medium high, caramel, toffee, orange, treacle, or chocolate
- spicy phenols(optional)
- sherry-like character(aged example)
- hop aroma: no
- sour aroma should not grow to a noticeable acetic/vinegary character
Appearance
- dark reddish-brown~brown
- ivory to light tan head, average to good retention
Flavor
- medium to medium-high fruitness
- malt flavor: medium low to medium high
- spicy phenol(optional)
- a slight sourness, a sherry-like(aged examples)
- hop flavor: no
- hop bitterness: restrained
- sour aroma should not grow to a noticeable acetic/vinegary character
Mouthfeel
- medium to medium-full body
- low to moderate carbonation
- no astringency
Style comparison
- w/ Flanders red: a deeper malt character, less acetic, fruity flavors are more malt-oriented
History and Comments
long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as Kriek(cherries) or frambozen(raspberries). An "old ale" tradition, indigenous to East Flanders, typified by the product of the Liefman brewery, which has roots back to the 1600s. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.
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| Liefmans Goudenband |
23D. Lambic
Aroma
- decidedly sour aroma(young example)
- barnyard, earthy, goaty, hay, horsey, and horse blanket(aged)
- mild citrus-fruity aroma
- hop aroma: no
- an enteric(캡슐맛?), smoky, cigar-like or cheesy aroma is unfavorable
Appearance
- pale yellow~deep golden
- cloudy(younger), clear(older)
- white-colored head, poor retention
Flavor
- noticeably lactic-sour(younger), more in balance with the malt, wheat and barnyard(older)
- the malt and wheat low
- hop flavor: no
- hop bitterness: low to none
- an enteric(캡슐맛?), smoky, cigar-like or cheesy aroma is unfavorable
Mouthfeel
- light to meidum-light body
- medium to high tart, puckering quailty
- virtually to completely uncarbonated(traditional), moderate carbonated(bottled)
Style comparison
- w/ gueuze: more simple sourness and complexity
- lambic is traditionally served uncarbonated, gueuze is bottle and highly carbonated
History and Comments
straight lambics are single-batch, unblended beers. they are generally served young(6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. younger versions tend to be one-dimensionally sour since a complex Brett character often takes upward of a year to develop. a noticeable vinegary or cidery character is considered a fault by Belgian brewers. spontaneously fermented wild ales from the area in and around Brussels(the Senne Valley) stem from a farmhouse brewing tradition several centuries old.
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| Cantillon Grand Cru Bruocsella |
23E. Gueuze
Aroma
- moderately sour aroma+barnyard, leather, earthy, goaty, hay, horsey, and horse blanket
- commonly fruity, citrus(grapefruit), apples or other light fruit, rhubarb, or honey
- hop aroma: no
- an enteric(캡슐맛?), smoky, cigar-like or cheesy aroma is unfavorable
Appearance
- golden color
- thick, rocky, mousse-like, white head that seems last forever
Flavor
- a varied fruit flavor+honey
- malt flavor: low, bready-grainy
- hop flavor: no
- hop bitterness: generally absent
- an enteric(캡슐맛?), smoky, cigar-like or cheesy aroma is unfavorable
Mouthfeel
- light to medium-light body
- low to high tart, puckering quality w/o being sharply astringent
- highly carbonation
Style comparison
- w/ lambic: more complex and carbonated, more of a well-developed wild character
History and Comments
Guezue is traditionally produced by mixing one, two, and three-year-old lambic. young lambic contains fermentable sugars, old lambic has the characteristic wild taste of the Senne River Valley. lambic is served uncarbonated, gueuze is served effervescent(lively). spontaneously fermented wild ales from the area in and around Brussels(the Senne River Valley) stem from a farmhouse brewing and blending tradition several centuries old.
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| Boon Oude Geuze |
23F. Fruit Lambic
Aroma
- a variety of fruit should be the dominant aroma
Appearance
- a specified fruit generally determines the color
Flavor
- a specified fruit should be evident
- low to moderate sour aroma
- the classic barnyard characteristics low to high
- as it ages, the lambic taste will become dominant(thus fruit lambic are not intended for long aging)
- hop flavor: no
- hop bitterness: generally absent
- vanilla or oak(optional)
- an enteric(캡슐맛?), smoky, cigar-like or cheesy aroma is unfavorable
Mouthfeel
- light to medium-light body
- low to high tart, puckering quality w/o being sharply astringent
- carbonation vary from sparkling to nearly still
Style comparison
- w/ lambic: a lambic with fruit
History and Comments
fruit lambics are often produced like gueuze by mixing 1,2,3 years old lambic. fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. the most traditional style of fruit lambics include kriek(cherries), framboise(raspberries) and druivenlambik(muscat grapes). IBUs are approximated since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.
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| Cantillon Fou's Foune |
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