What aging process is used for Flanders Red ale?

Flanders Red ale is characterized by its complex flavor profile, which develops during an extended aging process in oak barrels. This method of aging can last up to two years, allowing the beer to undergo oxidation and interaction with the wood. The barrels introduce a range of flavors, including acidity and woody characteristics, that are essential to the style. In addition, the microflora present in the barrels can contribute to the sourness and complexity that Flanders Red ales are known for.

The use of stainless steel, while common in many brewing processes for fermentation and storage, does not allow for the same depth of character that oak aging provides. Plastic casks are not typical for aging traditional styles like Flanders Red, as they do not offer the same benefits as wood. Lastly, while open fermentation tanks can be used in some brewing processes, they are not a defining characteristic of Flanders Red ale aging, which specifically involves the use of oak barrels for maturation. Thus, the option that states the beer is aged in oak barrels for an extended period accurately reflects the traditional method of producing Flanders Red ale.