There is very little bitterness in this beer style, which is common in sour beers. Instead of hops the brewers balance the malty sweetness by using special yeast and bacteria strains that will sour the beer just enough to balance the sweetness.
1. White chocolate or caramel based desserts.
2. Cheeses: earthy or sharp.
3. Light vinaigrette with dried fruit and/or sharp cheese crumble.
Other Examples: Rodenbach Grand Cru, La Folie, Oude Tart
Serving Temp: 45°- 50°
Glassware: Tulip or Flute
Aroma: Sweet fruitiness that will remind you of tart cherries. Some vanilla notes (from the aging barrels) and spicy phenols (from the yeast) may be present.
Appearance: Deep red, pale tan head, clear
Flavor: sweet malt flavors (think caramel or toffee) as well as complex dark fruitiness that blends into a low to medium amount of sour tartness.
Mouthfeel: Low to medium body, medium carbonation and a sweet tart finish.
Aroma: Sweet tart fruit, pleasing vinegar.
Appearance: Brilliant clarity, deep red with short lived white head. Decent lacing on the side of the glass.
Flavor: Tart cherries and mild caramel sweetness with a cleansing acidity.