Oaked Flemish Sour

For our 23rd experiment, we decided to have a modernist take on a Belgian
classic: The oaked Flemish Sour. Flemish sours typically get their
strong sour taste from the lactobacillus yeats and other bacteria
that develop during the open fermentations in the traditional
“Koelschip”. For this experiment, we exploited the “wild
tendences” of the Saisson yeast, and added apples and quince, to
bring a sour and almost cider like flavours, before conditioning on
toasted French Oak.

Beer style:
Flemish sours are often intensely sour, with cidery or vinegary
notes, and typically aged in oak barrels. Other commercial examples
of Flemish sours you may have previously tasted include Rodenbach
Grand Cru.

This beer has been designed to improve with ageing, and it expected topeak in quality at 3-4 years.

Alcohol
5.8% ABV

Gravity
13° Plato

Bitterness
14 IBU

Colour
27 EBC

Hops
Hellertaur Herbrucker

Ideal
serving temperature 10-13°C

Pairing:
Sharp and tangy cheeses, frites and bittergarnituur.