Saturday, December 1, 2012

Review of Flanders Red

I finally got around to writing down tasting notes from our cabernet franc-barrel Flanders Red. This beer spent a year in the barrel before we bottled it in December 2011. This review is from August 2012, so around 8.5 months in the bottle. I'd say the beer was a huge success, and it should only get better as it ages. Looking forward to re-reviewing this every year or so.

Aroma: Vinous malt, bright acid, cherry-funk. Chocolate -- probably from the oak? No acetic acid to note. That might be a nice addition here.

Appearance: Tight, lacy bubbles. Nice lacing. Totally clear, bright reddish-amber. A very attractive beer.

Flavor: Complex malt profile - grape skins, caramel maltiness. Bright, lemony acidity that puts it well on the dry/sour side rather than the sweet/malty side. The oak is there but relatively subtle - it seems to have faded a bit in the bottle. The oak mostly present as it dries out the finish. I think this beer could use some more age to help develop dark fruit characteristics.

Mouthfeel: Perfect- creamy, soft carbonation, but dry. Acid lightens everything up. Very light oak-pucker on the finish, like that tannic resin feel you get from red wine.

Overall impression: Really enjoyable beer and to style. Some raisin/prune character and a bit of acetic acid would really take this beer to the next level. This beer should age very well.