Small Batch Series No. 6: Flanders Red Ale - Ranger Creek Brewing & Distilling
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Ratings: 56 | Reviews: 11 | Display Reviews Only:
Reviews by dozier77:
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3.1/5 rDev -11.2%
The Ranger Creek folks have been steadily impressing me more and more and have really done some outstanding brewing and distilling.
This one is a Sour, which is my least favorite of all beer styles. So I am reviewing it based on what I understand the style to be and ignoring my personal preference.
This one pours a nice cloudy umber in color with little to no head and therefore no lacing. As can be expected with a sour the beer is lacking in effervescence. The color is beautiful and rich.
The nose is cherries, sour dough, figs, coriander, yeast and hints of alcohol.
the moutfeel is a lot more watery than I was expecting based on the appearance and the nose. While it is watery it does not take away from the surprising quality of the beer.
As far as sours go I really like this one and would definitely drink it again
11-29-2013 23:22:08 | More by AtrumAnimus
3.7/5 rDev +6%
Poured into a slim pint glass.
A: Pours a slightly hazy amber with almost no head.
S: Definitely the smell of a red flanders, but
T: Very earthy sour from the lactobacillus strain (along with the brett and pedio). A decent red flanders, but with more complex flavors with the extra yeast and ferm time.
M: A little chewiness from the tart elements, with a lingering sour.
O: A very different beer, but I did enjoy it and appreciate what ranger creek is doing here. Look forward to aging the other 3 bottles to see what cellaring/aging will do.
12-29-2013 23:08:36 | More by spham
4.11/5 rDev +17.8%
Served in a tumbler.
Man, I haven't had any Ranger Creek since my trading days, but, luckily, some generous and genial Texans were present tonight and shared with me some Small Batch goodness. This stuff pours a kinda murky garnet-sienna topped by a short finger of relatively short-lived wan khaki foam. The nose comprises sweet caramel, lightly-toasted biscuit, mild vinegar, light oak, and a touch of Malbec. The taste pulls a slight 180, putting a stronger vinegar contingent on top, leaving the caramel-y sweetness to provide more of an accent, much like the Dude's rug, bringing the whole thing together and whatnot. And I feel it only necessary to note that the vinegar is quite tart here, and it almost seems to have been joined by a bit of tart blue raspberry, but that may just be a figment of my overactive brain at this point in the night. The body is a lithe medium, with a light moderate carbonation and a sticky-ish finish. Overall, a very nice modern take on the Flanders red. 'Nuff said.
09-28-2013 06:32:32 | More by TMoney2591
2.98/5 rDev -14.6%
August 2013 release. 12.7 fl oz brown glass bottle with waxed-over (black wax) pressure cap and no-nonsense Ranger Creek label art acquired at a local bottle shop for $8.99 USD and served into Cantillon stemware in me gaff in low altitude Austin, Texas. Reviewed live. Expectations are above average; I've found Ranger Creek to be one of the better breweries in Texas during the very short time I've lived here. Bottled 07/01/13. Reviewed as a Flanders Red Ale because it identifies as such quite clearly on Ranger Creek's website. "Blend of 18 month and 24 month barrels."
Served cold, straight from me fridge, and allowed to warm over the course of consumption. Side-poured with standard vigor as no carbonation issues are anticipated.
Cap comes off quite easily for a waxed cap, and there's no gushing once it's off.
A: No bubble show forms as I pour.
Pours a half finger wide head of grey-white (ecru for the pretentious) colour. Retention is horrible - maybe 10 seconds - and too short for me to gauge the creaminess/thickness/frothiness. Tilting the glass, I can get some lacing but it doesn't stick.
Body colour is a dark murky auburn with brown hues. Translucent. Nontransparent. No yeast particles are visible. It's a bit weak looking for a Flanders Red, but I'm optimistic. It could use a glow or vibrance of some sort.
Sm: Wet cardboard, light vinegar, caramel, red wine notes, very light oak wood, and vague acetic cherry notes. I'd love more of the acetic cherry. Timid tartness and middle-of-the-road sourness. Yeast/bacteria wise, all I'm getting is lactobacillus - no lambicus or funky brettanomyces. The sourness seems too clean and clinical to have come from true spontaneous fermentation. The website claims this was brewed with figs; I look for them and struggle to find any.
A decent aroma of moderate strength. I'm hoping the flavour profile goes more towards the acetic/cherry/oak side and less towards the wet cardboard/vinegar side. In spite of its off-notes, the aroma is generally appealing. I'm optimistic.
As it warms, it develops and comes together a bit more, yielding a more approachable aroma with a more pronounced sherry-like red wine character.
T: Some of the wetcardboard is unfortunately present and sits alongside the disappointingly timid acetic notes. Tart cherry presence is also disappointingly timid. Biscuit malt, light vinegar. The oak is very buried and contributes little. Not finding any fig. Vague sherry-like red wine comes out as it warms and is most present right on the finish, leaving the drinker with a nicely fruity red wine aftertaste. The sourness is very middle of the road and is entirely lactobacillus-derived. No lambicus yeast or true bacteria/spontaneous fermentation here. I also don't find any funky brettanomyces yeast.
As it warms, I'm getting some more subtle fruit notes - raspberry, maybe even a touch of blueberry.
Average depth, duration, and intensity of flavour. It could sure use more depth.
It's an inspired brew that falls short. It tries for complexity and subtlety - and admirably so - but never quite achieves a cohesive gestalt whole. It's obvious immediately that this is a blend, and not a very carefully executed one at that. The result is a pretty decently balanced and enjoyable brew, but it's not going to incite any double-takes.
No hop presence or alcohol is noticeable. The wet cardboard off-note does hold it back severely.
Mf: While it's acidic, the acidity is actually below average for a Flanders Red. Has a light bite in the third act. Mellow for a sour. Unrefreshing, but approachable. It's well carbonated; the bottle fermentation was a good decision. Suits the flavour profile well in a general sense, but the texture seems far from custom-tailored specifically to suit the taste. It's not a soft feel, and has a light sharpness. It's a bit thin, actually. The coarseness/smoothness is off; it's not uniform and never quite feels right. The same can be said for the dryness/wetness; it's wet right up until the finish, whereupon it gets strangely dry.
Dr: It's a drinkable Flanders Red, but it falls short of its obvious ambitions. In spite of its flaws, it does have some good elements and shows long-term potential for their barrel aging; if they can master blending a bit more and commit more fully to the wild yeast, I can see superior beers on the horizon. This is a passable sour that will impress few; It's on the high side of average. I do think it's unfairly overpriced at $8.99 for such a small format and I definitely wouldn't buy it again.
Aging would absolutely help this beer, but I wouldn't push it past 3 years.
10-05-2013 01:13:59 | More by kojevergas
Small Batch Series No. 6: Flanders Red Ale from Ranger Creek Brewing & Distilling
80 out of 100 based on 56 ratings.