Bios Vlaamse Bourgogne

Brewed by Brouwerij Van Steenberge
Style: Sour Ale
Ertvelde, Belgium

Enjoyed at Monk’s Cafe in Philly. Bottle read Monks Cafe Flemish Sour Red Ale. Nose is a bit too much vineger, but very interesting. Mouth is medium tart with notes of apples and cherry juice. Mild astrigent finish. and the finish has some notes of blood? maybe some sort of mineral - iron or something. Good, but not great. Rodenbach is a better representation of the style.

Bottled at Monks in Philly labeled as Monks Café Flemish Sour Red Ale. This beer pours a dark, but clear, red body. The aroma is strong vinegar. The taste starts off the same - but finishes with some notes of fruit.

in bottle....vinager nose but not as complex as rodenbach but still very acidic and decent flavor for a flemmish brown ale..decent not great

(on bottle) Dark amber, semibeige head. Rapsberry-tart, woodbarrelaroma. Noce foamy mouth. The finish really takes over from the actual taste. Gets sour/vinegarfresh, nutty with forrestberries in a wellcomposed dance. A little thrill of a beer.

bottle. strong vinegar nose , disappearing head. lingering finish. pretty good balance between sweet and sour.

dark clear ruby color, sparse head fell quickly but a nice wisp remained. balance is apparent in the aroma, actually a bit on the sweet and faint side altogether. nice quick pucker up front, but after the initial shock there isn’t a ton of character. yes it’s sour and has some pie cherry depth to it, but the flavors get pushed through quickly before they can make a strong impact. perhaps a session sour. like if i was going to do a kegstand with a sour, this would be it.

Bottle: Clear amber w/ a beige head. Has a vinegar-like aroma. Sour yet sweet flavor. The sweet is almost apple-like, very sugary, balanced out w/ the sour. Very tasty.

Draft at Brouwers Cafe Sourfest. Pours a deep and grainy dark brown with a lovely, thick, moussy, creamy tan head. Big brown bread and vinegar nose. Body is just light, still, watery, and the mid-palate is essentially malt vinegar and a bit of sugar. Not much happening here.