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Author Topic: Flanders Red - Making an Award-Winner  (Read 1951 times)

Offline kylekohlmorgen

  • Senior Brewmaster
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  • Saint Louis, MO
    • The South House Pilot Brewery
Flanders Red - Making an Award-Winner
« on: November 07, 2011, 08:42:45 am »
BJCP Judges -

I want to improve my Flanders Red for BJCP competitions.

What are the identifiers of a first-rate Flanders Red, in your opinions?

Must they be SUPER dry and sour?

How much malt character should there be? Personally, I love a bit of the grainy flavor from high-quality pils malt and some nuttiness from aromatic malt and/or a long, hard boil.

How much oak character do you look for? Can a great Flanders be made without using oak?

Are there some techniques you find are key to producing well-received Flanders beers?

I know the answers to these questions to suit my own tastes, but I am not a judge, and my current Flanders recipe does not do as well as I would like it to.
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