Brewed by Brouwerij Van Steenberge
Style: Sour Red/Brown
Ertvelde, Belgium
Serve in Snifter, Tulip, Tumbler


on tap

Broad Distribution

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RATINGS: 1390   WEIGHTED AVG: 3.49/5   EST. CALORIES: 165   ABV: 5.5%
Also called “Monk’s Café Flemish Sour Red Ale”

We blend young and old beers to make this mildy tart sour ale. Light bodied with a lactic/sour nose and a bit of sweet and sour in the finish. Very refreshing!

   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
BakerStMuse (19) - USA - DEC 9, 2006
Love this on draft as "Monk’s Sour Ale" at Grace Taven in Philadelphia. As yet, my only experience with a "sour ale" but I could drink this all night. Smooth, tangy, highly drinkable.

   AROMA 5/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 10/20
Zeswaft (1639) - Seattle, Washington, USA - DEC 7, 2006
ha, totally boring. aroma is sort of cherry like. Flavor has an initial hit of sourness followed by tart cherries then a total flush of water. Literally, there is some taste for about .5 second then it just tastes like water.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
zathrus13 (1764) - Mount Laurel, New Jersey, USA - DEC 1, 2006
Bottle. Pours amber/ruby, with a tan head. Slightly sour aroma, with some wood, and cherries as well. Flavors are fruit, mostly cherries, wood...slightly sour and tart, but noy overly so. I’m slowly starting to like some sour beers, and this is a good one.

   AROMA 9/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
ogivlado (7164) - Zagreb, CROATIA - NOV 28, 2006
Bottled(250ml). –Reddish/amber coloured, small beige head, sourish cherry nose. Aroma is yeasty, fruity and sour. Like Redbach label said :“Wickedly sour“, but sour in a pleasant way. Generally I don’t like too sour beers but this one I really enjoj , and certainly I’ll drinked it again.

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 19/20
TheBeerLover (1026) - DC Metro Area, USA - NOV 24, 2006
33 ml bottle aka Monk’s Cafe Flemish Sour Red Ale. Pours to a slightly hazy, ruby red color, with a short, white head, that fades, and a good bit of carbonation. Vinous, oaky, and sour aromas flood the nose. The palate delivers some nice. sweet malt paired with some vinous/oaky flavor, and hints of sour fruit. This beer finishes with more good malty/sour flavors, then ends with some oaky character that lingers. Refreshingly sour, and delicious, this beer is so drinkable, and makes for a fantastic beer to match with meals. It has tremendous cutting power, and would slice right through buttery cheeses, and rich, hearty, fare.

   AROMA 7/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
EithCubes (5545) - New Jersey, USA - NOV 22, 2006
UPDATED: JUL 18, 2015 Bottle, Monk’s Cafe Flemish Sour Ale. Sweet but much more sour cherry aroma. Light balsamic vinegar. Deep red mixed with a little copper for the body, head is light brown and extremely rocky and creamy. Nice and sour, but not overly so, cherries and black currant with light balsamic vinegar. Very light pitty metallic note. Moderately acidic and berryful. Sharp mf, medium body. Ends on a nice note of darkness. Good but not great. [2006.11.22: 3.6]

Getting back around to this one, after finally having actually visited Monk’s, though this from a four pack at home (again, it’s the ’Monk’s’ label). Nose acetic with luscious, heavy dark sour cherries, some red maltiness and mild black currant. Taste lovely in medium-strength sourness, light bitterness that grows to a bready medium in the dry finish. Bread crust and earth, paper and a touch of cobweb, tons of lovely dry wood, strong cherry and red berry, currant. Very mild and non-accumulating sweetness. The acetic and lactic are not nearly as strong as I remember - maybe another sign of palate shift? - and there’s a bit of scratch/rubber to the woody/yeasty/utterly dry finish. Medium body with smooth foam, brilliant dark blood red body under a short ans soapy tan head. There’s still too much dirty/metallic Van Steenberge character, but it’s nice to have a red that comes with some bitterness; and still goes down smoothly and reminds of why I love the style (and doesn’t crush itself with backsweetening). [2015.07.18: 3.9]

   AROMA 6/10   APPEARANCE 4/5   TASTE 4/10   PALATE 2/5   OVERALL 10/20
marchcow (664) - Coralville, Iowa, USA - NOV 19, 2006
Bottle, Malty sour aroma. Reddish brown color. Light flavoring. Watery. Lightly sour oaken flavor. Hint of cherries. Quick watery finish. Not a great Flemish sour.

   AROMA 8/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
brewblackhole (1588) - Muskego, Wisconsin, USA - NOV 16, 2006
Sour lactobacillus, sour dark fruit, tobacco, and oak in the aroma, taste is sour dark fruit,with the sourness dominating,the body is on the extreme light side, really strange how quick all the flavors fade after the swallow, really could use a much fuller body

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
matta (1140) - Tampa, Florida, USA - NOV 14, 2006
Titled- “Monk’s Café Flemish Sour Red Ale”

Pours a dark rusty amber body and a fluffy light tan head. The aroma boasts a cornucopia of fruits; sour cherries, raisons, plums, and green apple. The flavor is a bit candied with sweetness also showing a tart iron / bloody likeness on the finish. There is a hint of oak, and the acidic tartness seems somewhat counterfeit. Don’t get me wrong, I am enjoying the beer, but I really scrutinize traditional styles of beer like this, more so than most styles. The beer has been categorically dumbed-down for a consumer appeal, and that is what bothers me. I am content in drinking, but always doubting….

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 15/20
BeerandBlues2 (12045) - Escondido, California, USA - NOV 14, 2006
Bottle via trade with JHop. Pours a slightly cloudy tawny with a small rocky and fizzy light brown head, mostly diminishing, with some fair lacing. Aroma is average malt (caramel), light hops (flowers, lemon), light yeast (earth) with notes of cherry, raspberry, cassis and cask. Average flavor duration, moderate sweetness and bitterness, heavy acidity with mineral notes. Medium bodied, sticky texture, lievely carbonation and chalky.

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