This weekends BBQ is in for a treat; left overs from my test batch—I could not wait to check on progress.
Test Batch; 2 gallons of 18-8 Flanders Red
1 gal of 8 month old oak barrel aged Flanders Red
1 gal of 3 week old Flanders Red that just finished.
Into a Keg at 6C (42F) with CO2.
a 50/50 Complex mix of oak barrel with it’s high alcohol aroma (maybe misinterpreted by the oak) and sweet to the finish. The sweet is contributed a lot by the oak barrel half and some from the young beer. At some place, the taste it’s distinctly sour but not like a wine and not to bitter like an IPA. Color is good for a Flanders Red style.
Good to see it coming along nicely and it is going to age another 10 months. The oak aroma and flavor from the barrel half needs to be cut down a little—perhaps with a different ratio but that will be determined next year.
I don’t think Charlie Papazian had Flanders Red in mind when he said: “Relax, don’t worry, have a homebrew.”