Sour ales get flavor from Lactobacillus, Brettanomyces or Pediococcus yeast. Normally, these are bad things in a brewhouse, but not when a skilled brewer wants to make a sour ale.
Brouwerij Verhaeghe in Vichte, Belgium, was established in West Flanders in 1875. The family run brewery makes several great beers, including a Felmish red ale, Duchesse De Bourgogne.
Duchesse De Bourgogne is 6 percent alcohol by volume reddish-brown ale is a blend of 8- and 18-month-old ales. You can taste the wood character in this brew that has a touch of bakers chocolate, but the overall impression is a vinegar leaning tartness that grows on you after the first few sips.
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