FLEMISH RED ALE
On a trip to Belgium and a guided tour of the famous Rodenbach brewery, we fell in love with the Flanders Red style of beer. Brewed with wild yeast and lactobacillus to create complexity and acid. Extended maturation in oak for over 12 months, the beer is blended with an aged unoaked version and a younger unoaked version to balance the acid and add vibrance to the beer. Best enjoyed in a tulip glass with some Passendale cows milk cheese.
Flemm, by the way, was the local farmer sitting at the bar at the local brasserie who made us feel welcome and made sure we got the right beer!.
First brewed by Richard over 15 years ago, Flemm takes its inspiration from the complex sour ales originating in Belgium’s West Flanders region. Barrels are filled each autumn with a malty red ale that is minimally hopped and lower pH to encourage the activity of our house culture of wild yeast and bacteria. Each year’s release comprises a blend of one year old and two year old beer from our barrels with a smaller portion of fresh beer adding vibrancy and balancing the acidity from the bacterial souring process.
Flemm offers a complex array of flavours; toffee malt, plum and raisin fruity esters are framed with lacto and acetic acids, with the wild yeast contributing some intriguing barnyard characteristics. The beer’s name originates from Richard and Tracy’s 2008 visit to the Rodenbach brewery in Roeselare, Belgium. At a brasserie nearby the brewery, they met a local farmer named Flemm who guided their beer choices and made sure they felt welcome. This Australian riff on a Flanders Red Ale is brewed in his honour.