How long is a typical Flanders Red aged in oak?

A typical Flanders Red is aged in oak for an extended period of time, often up to 2 years. This lengthy maturation process allows the beer to develop its complex flavors and aromas, which are characteristic of the style. The aging in oak contributes to the development of sourness due to the influence of wild yeasts and bacteria, as well as the integration of fruity and vinous notes derived from the wood itself. This aging process is crucial for achieving the nuanced profiles that Flanders Red is known for, including its tartness and depth of flavor.

The other options do not adequately reflect the traditional practices associated with this style. For instance, aging for only a few months would not provide the necessary complexity or depth. Similarly, aging in stainless steel or only until fermentation is complete does not align with the traditional methods employed for creating this beer style.