Sixfold X: Flanders Red

West Sixth Brewing in Lexington, Kentucky, United States 🇺🇸

Flemish Red / Bruin Rotating Out of Production

Score

7.09

ABV: 6.7%

IBU: -

Ticks: 3

Sixfold X brings the brewing tradition of West Flanders, Belgium to Kentucky. Our rendition of this sour red ale was aged in charred oak barrels for 1+ years, with select barrels blended to create a marriage of complexity and enjoyment for the senses. Tart cherry, lemon citrus, brown sugar, leather, barnyard funk and oak character abound! All created from malted barley, hops, water, yeast, time and a few of our favorite microbes to help it along the way. 6.7%

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7.4

Douglas88 (7987) reviewed Sixfold X: Flanders Red from West Sixth Brewing 8 years ago

Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 8.5

Bottle thanks to the Dr.! Pours a mostly clear orange color with a medium white head. A big musty sour nose. Initially intense sour notes, woody, acidic, it mellows a bit as you drink it, lactic sour fruit, a bit of citrus. Pretty good, very intensely sour.

Tried from Bottle on 26 Nov 2017 at 16:39

7.5

Dogbrick (24210) reviewed Sixfold X: Flanders Red from West Sixth Brewing 8 years ago

Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 8

Sample at Beer Meets Wood on 09/23/2017. Reddish-brown color with a medium off-white head that recedes quickly to an outer ring. Short strings of lace. Funky and oaky aroma with cherry and yeast notes. Medium body with flavors of tart cherry, funky yeast and biscuit malt. The finish is moderately tart with a citrus and cherry aftertaste. Pretty good overall.

Tried on 01 Nov 2017 at 11:34

7.6

shrubber (15804) reviewed Sixfold X: Flanders Red from West Sixth Brewing 8 years ago

Appearance - 8 | Aroma - 8 | Flavor - 7 | Texture - 8 | Overall - 7.5

Bottle. Wood, apple, orange, biscuit malt, and hay aroma. Dark amber with small head. Lightly sweet fruity biscuit malt, moderate sour vinegar, and moderately bitter/astrigent weedy hay flavor. Good body. Solid.

Tried from Bottle on 02 Apr 2017 at 19:30