As a valuable public service, we taste the latest in Lower Mainland beers and then give you a highly opinionated, pocket-sized review.

Their words: Tart and fruity on the nose, but packed with a rich and funky flavour, courtesy of two strains of Brettanomyces and lactic bacteria. This Flemish Red Ale is the first occupant of our foeder and showcases prominent characteristics of oak and the Cabernet Sauvignon that previously occupied the vessel.

Taste Test: Sometimes words can be misleading, if not mildly off-putting. While everyone—with the possible exception of clean-living Ned Flanders—loves a good bottle of Cabernet Sauvignon or three, few things sound as unappetizing as lactic bacteria. (Then again that might having everything to do with failing Grade 12 science six straight years.) And unless you’ve got a serious thing for pickled durian and Hákarl (aka fermented Icelandic shark meat), a “funky flavour” doesn’t sound overly appetizing either. But surprise surprise—Flanders Style Red Ale is nothing less than wonderful, the beer tart and fruity but not eye-poppingly so. Think sour cherry with heavy oak tones. 

Deep Thoughts: There’s an old saying that imitation is the sincerest form of flattery. The problem with Flanders Style Red Ale is that it’s enough of a winner that it’s got us curious what the real thing tastes like. (Blame the  “Flanders Style” part of the beer’s title.) Cue the plans for a 2017 trip to Belgium, where we’’ll be doing a three-week residency on a Bourgogne des Flandres barstool. The other problem with the complex Flanders Style Red Ale is that the first thing you’ll think after downing a 650 ml bottle (seven percent ABV, 6 IBU) is “One more won’t hurt.” Ned Flanders wouldn’t approve. The good people of Flanders, Belgium, however, most certainly would.