Healthy dry wine influence and stronger alcohol pungency dominate brettanomyces acridity of prune-hued cork-soaked oak-aged Belgian sour ale. Wafting white grape esters and unripe green apple souring dally with mash tun scrum as prickly hops bounce off tongue to eye-squinting fruity tart finish.

Crisp golden pale ale celebrates regional Flanders breweries with complex yeast strain, mild citric bittering, and herbaceous wisp. Sharp carbolic perk enlivens cork-y quirk, spry lemony grapefruit tang, tropical papaya-kiwi tease, and lavender-backed chamomile-spearmint-eucalyptus frolic. Fruity adjuncts further sweetened by butterscotch and banana bread illusions.

Brewed specifically for Philadelphia’s terrific Monk’s Cafe, indelible russet ruby Flanders Oud Bruin plies vinous green-yellow-red grape tannins to lactic-soured oaken vanilla insistence, allowing puckered lemon-dried apple, cranberry, and cherry tartness to reach fruition over leathery horseblanket acridity. Tertiary white peach, banana and raspberry melee begets dry sherry finish of debonair moderation.

Busy oak-cask matured ‘red-brown ale mix’ brings surprising brandied cognac waft to snappy orange-grape tartness, expansive cider souring, and distant banana-clove respite. Sweet red apple and cherry confluence envelops dry wheat spine of lactic ruby-hued Flemish sour ale.