Brúnn. Ósætur, sýruríkur. Balsamedik, þurrkaðir ávextir, kandís, rúgbrauð.

Flemish red-brown

Belgian ales where the balance between malt sweetness, lactic acid and acetic acid is of paramount importance. It is characterised by light to high acid, malt, cherries, cocoa and oak effects, even if the beer has not come into contact with oak.

Sour Beer

A wide variety of beers, usually ales, that traditionally include a high proportion of wheat and have undergone a process that makes them sour. The acidity of these beers varies, depending on the origin of the beer and the aims of the brewer. Sour beers can be pure and fresh or include various bacteria and yeast varieties, such as Brettanomyces, which lends the beer an aroma and taste that includes hints of hay, countryside and Band-Aid. Some are fermented along with fruit such as cherries. These beers originated in Belgium and Germany, but they are becoming increasingly popular in other countries, particularly the United States. Alcohol content can be from 3% to 8%.Beers in this category are at their best served at 7-10°C Read less