Side by side Flemish red comparison with a yeast capture at the last homebrew meet @brewdogbrighton.

Side by side Flemish red comparison with a yeast capture at the last homebrew meet @brewdogbrighton. Tried: Vanderghinste, Vichtenaar, Ichtegem and @struisebreweries Dark Horse (dark sour aged in Bordeaux barrels for 4 years). The Vicht had malt aroma only and quite sweet tasting, low acidity. Vand more balsamic aroma, similar sweet/sour balance. Icht more balsamic, more sweetness, more vinegar. Dark Horse was the standout but doesn’t really count as a classic Flemish red. Subdued roast character with tannins and berry notes, lots of complexity and well balanced. The Flemish red does exist beyond Rodenbach and Duchesse but I’ve yet to find many classic indigenous examples that come close to them in terms of balance and complexity. Tried a yeast capture from these but the two Vs didn’t have any yeast at the bottom, assuming filtered. Icht I believe does, and of course, most Struise beers. These dregs were added to some wort, in addition to a brett infected beer and will be going into 10 litres of Flanders red along with some Roselare blend. That will be eventually added to 20 litres and pitched into my 30 litre barrel.