Flemish or Flanders ales
In 1860, Belgian Eugene Rodenbach went to England to learn brewing. At that time, the most popular beer there was the London Porter. It was aged in giant barrels of 100,000 liters. The more it was aged, the drier and more sour the beer became. Not everyone could afford to drink beer that had spent several years in a barrel. That’s why in pubs they mixed beers of different ages into one glass.
On his return to Belgium, Eugene reproduced the porter production technology at the Rodenbach family brewery and obtained the first samples of Flemish ale.
The essentials about production technology
Basic facts you should know about the production of Flemish ales:
— When brewing, predominantly light malt is used with a small addition of dark, roasted varieties.
— Unflavored, old hops are used. It is added at the very beginning of brewing so that it does not give bitterness and flavor, and does not interfere with the balance of the ale.
— Mixed fermentation is used. After brewing, cultured brewer’s yeast and lactic acid yeast are added: the former converts the sweetness from the wort into alcohol, the latter adds sourness.
— The beer is aged in a barrel or tank. From 8 months to 3 years the wort is kept in special oak tanks. They give the beer wine notes.
— Aged and young beer is blended. After the beer has been in the barrel for more than a year, it is mixed with less aged beer. This is how you get the perfect blend of flavors.
FlandersRed
Flemish red ale is produced using red-brown malts and aged in oak barrels for two to three years. As a result, the beer interacts with sour bacteria, which imparts a characteristic sourness to the flavor. To reduce the tartness, younger, sweeter beers are added, which increases the flavor and complexity of the finished brew, and adds carbonation (carbonation) to the final product.
Flemish red ales tend to be pungent and bracingly tart, with a fruity and winey flavor. The aroma is winey, with hints of fruit. The flavor is dominated by vinegar sourness, plum, cherry, currant and orange. Also in the red ales one can feel the oak barrel. It opens with notes of vanilla, wood, spices and tannins. Red Flemish ale is produced with a small addition of dark roasted malt, but still the base is light. The fruity and sour profile of the drink dominates.
Oud Bruin
Another mixed sour ale from Flanders is called Oud Bruin, or flanders brown — a Flemish brown ale. Although it is often considered the equivalent of Flemish red ale, these styles are quite different (also, Oud Bruin originated in East Flanders, not West Flanders — this matters to the Flemish).
While Flemish red ales have a pungent flavor, Oud Bruin tends to be more malty and somewhat sweeter, with notes of ripe plums and raisins, and much less tart. As in Flemish red ales, the fermenting bacteria traditionally come from tall oak barrels where the beer is aged. But many modern versions are fermented in stainless steel vessels, with yeast and bacterial cultures added.
In brown Flemish ales, more dark, heavily roasted malts are added. Therefore, bread notes and caramelization are felt in the flavor. The flavor and aroma of brown Flemish ales is fruity and malty with sourness. It contains plums, dates, dried fruits. Maltiness is expressed in hints of caramel, chocolate and molasses. The longer the brown ale is aged, the more distinct the acidity is felt.
It’s interesting
Despite its Belgian origins, the inspiration for the Flemish red ale is likely to have come from the sour blended porters that once dominated the English beer market. The godfather of the style is considered to be Eugene Rodenbach, who trained in brewing in England and brought porter blending techniques to Belgium. Rodenbach created the first examples of Flemish red ales at his family brewery. Rodenbach sour ales, with their deep red color, are characterized by a berry and plum flavor with notes of balsamic vinegar and an inherent sourness that is created by the bacterial fermentation of the wort in oak barrels.
There are many articles on the internet that say roughly the same thing, yet one says Flemish ale and the other says Flanders ale. And any person, even a biergic, might have a question: what is the right one?
Both red and brown Flemish ales are produced in Flanders, a region in the north of Belgium. But Flanders is inhabited by the Flemish.
If we talk about the Rodenbach brewery, and they are the originators of this style, they have «FLEMISH» written on the bottle. The BJCP (world beer style chart) also has a section for «Flemish ales.»
The most famous Flemish ale that comes immediately to mind is Bourgogne des Flandres. It is made using a different technology from the classic Flemish ale. It’s also labeled «lambic» or «brune» on the bottle.
To find a classic Flemish red ale on the store shelf, look for «flemish» on the label and read about the beer’s production. It should be aged in barrels. If you want to find a brown Flemish ale — the label will say «oud brun».
And you can try it in any beer restaurants of the Lambic chain. We are waiting for you!
Jeju Beer Company: legendary craft from South Korea
When talking about good beer, Belgium, Germany, the Czech Republic and other European countries are most often mentioned. And the reason for this is not that other parts of the globe do not make high-quality foam, it is simply that many varieties simply do not reach Russia. It is about such a case — the famous South Korean beer of Jeju Beer Company — that we will talk today. History of the brewery Jeju Beer Company was founded in 2015 on the largest Korean island of Jeju. The company, whose main mission is to create a new beer culture in the country, became the first global craft brewery in Korea, and in a short period of time — also the most popular. According to analytics, one bottle of Jeju Beer is purchased every three seconds in the country. In 2017, the company introduced a series of new wheat beers, including the already sensational Jeju Wit Ale, Jeju Pellong Ale and Jeju Slice. The highlight of these brews is the composition: the unique flavor of the beer is given by the rind of gamgyul, a citrus plant native to Jeju. Now Jeju Beer Company’s beer is exported to Taiwan, Thailand, India, Hong Kong, Singapore, China and other countries of the world. The global distribution network of the Korean brewery is ensured by partnership with Brooklyn Brewery. Jeju Beer Company is a winner of many festivals, in particular, the winner of silver medals of Australian International Beer Awards and Korea Liquor Awards 2019 in the category of craft beer. Best brews One of the most popular brews is Jeju Wit Ale. It is a luxurious wheat beer with the addition of the aforementioned Jeju Island citrus and coriander. The drink has a delicate floral aroma and a pleasant taste dominated by citrus notes. The beer recipe was developed in collaboration with Garrett Oliver, brewmaster of Brooklyn Brewery and winner of the James Beard Award, which is called the «Oscars» for chefs in the beer industry. Special attention should be paid to Jeju Pellong Ale. This is an American Pale Ale style beer with a citrusy aroma dominated by tones of apricot. The flavor has the sweetness of the tropics. The aftertaste is dry, with a pleasant citrus bitterness. There is also Jeju Geomeong Ale, a dark beer made with local black barley and chocolate malt. The drink has a rich flavor that reveals tones of coffee and dark chocolate. The same notes, as well as malt sweetness, can be felt in the taste of the drink. You don’t have to go to South Korea to try Jeju Beer Company beer. Come to Lambic! Our beer restaurants have hundreds of high quality beers from all over the world. We also have delicious food, excellent service and always cozy atmosphere. We are waiting for you!
23 January 2025
Belgian waffles: history of origin and interesting facts
If you ask anyone what Belgium is associated with, most people will name three things — a sculpture of a boy in Brussels, beer and, of course, waffles. Flavorful, airy and crispy, they have long ceased to be just a dish on restaurant menus and have become a real culinary landmark of the country. Back in the past Surprisingly, the history of the most famous waffles originates not in Belgium, but in the United States. During the 1962 World’s Fair in Seattle, Belgian pastry chef Walter Clement introduced his unique dish to the Americans. The waffles, served with strawberries and whipped cream, were so well liked by the local population that they soon spread throughout America. It is said that in the first four months after the «premiere» more than half a million waffles were sold in the United States. It is believed that the name «Belgian» was established because not all Americans knew where Brussels was located. In their homeland, Belgium, the famous waffles are called only Brussels waffles. Did you know that... Brussels waffles are made from yeast dough in cast iron waffle makers, which makes them soft on the outside and crispy on the inside. Some pastry chefs add a secret ingredient to it, but what it is they don’t reveal. There is speculation that it could be one of the beers, but there is no proof for this theory. Brussels waffles are often confused with Liege waffles, which are also made in Belgium, in the city of Liege. But these are different dishes: Liege waffles are drier, more like buns, and their dough contains bits of caramelized sugar. Classic Belgian waffles are sweet, served with coffee or tea. But there are also unsweetened waffles with different fillings. Where to try Of course, it is better to taste any national dish at home, but if you can’t go to Belgium yet — come to Lambic! Our Belgian beer restaurants have everything to feel the real taste of this wonderful country: dozens of varieties of beer, national cuisine and cozy atmosphere. And for Belgian waffles we have allocated a whole section with sweet classics with strawberries and ice cream, and unsweetened potato positions with fish, meat and other fillings. Come — it will be delicious!
23 January 2025