🍂 A red-hued beer can have so many different complexities and flavours. This side by side pairing is a prime example. ⤵️
On the left we have Belgium’s @omervdg VanderGhinste which is a red-brown Flanders sour ale
#roodbruin This top-fermenting beer uses malted barley, wheat, hops, water, and caramelized malts. Then is blended with lambic beer aged in oak barrels for 18 months. Delivering this specific West Flanders Red-brown beer. Rounded caramel sweetness, fruitcake and gentle acidity all interplay.
On the right is @schlenkerla1405 Rotbier. One of Bamberg’s finest and masters of smoke. Aecht Schlenkerla Weichsel red lager, uses malts dried over a fire with high-quality cherry wood. Giving the malt a fruity, almost sweet smoke aroma. Rotbier (i.e. red lager) used to be common in Franconia, particularly the city of Nuremberg. The production was extremely laborious, and therefore Rotbier was replaced in the 19th century by Braunbier (i.e. brown lager). As this was brewed using modern, simpler brewing methods. It wasn’t until the late 1990s that the beer style was revived. Think caramel, smoked red fruit and crisp lager drinkability. 👌
