Science Of Sour Ale Brewing stands for beers brewed authentically in the South of West Flanders according to Belgian tradition. The beers age authentically but are intriguing, fascinating and bitter. They are Sour Ales with a twist.
XX GRAND CRU
Aged for 20 months in Oak wooden barrels
XII FLEMISH RED ALE
Aged for 12 months in Oak wooden barrels
Our barrel master is completely familiar with the ageing process and controls the microbiological process taking place in all the oak ’foeders’ (large barrels three times the average barrel size). He puts his curiosity on hold for two years and practices the art of patience in order to preserve the authenticity of the ageing process. The wood provides the ideal habitat for the various micro-organisms that enrich the beer with acids, higher alcohols and fruity esters. The staves ensure a light, intriguing oxidation of the beer. It is the combination of authenticity and science with a twist. This twist becomes a reality in our barrels and manifests itself in the taste. In short, we put our money where our mouth is.
Science of Sour Ale Brewing
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