What type of yeast is commonly used in the production of Flanders Red beers?

Flanders Red beers are traditionally fermented with a unique blend of yeast and bacteria that contribute to their characteristic flavor profile. The primary yeast used in the production of Flanders Red beers is Brettanomyces. This yeast strain is known for producing funky, earthy flavors often described as barnyard or horsey, which complements the sourness and complexity derived from lactic acid bacteria also present in the fermentation process.

Brettanomyces is particularly well-suited for Flanders Red beers because it thrives in the mixed fermentation conditions found in traditional brewing environments. The interplay between this yeast and the lactobacillus bacteria leads to the creation of the distinctive sour notes and depth of flavor that define Flanders Red. This style of beer is aged in oak barrels, allowing not just for Brettanomyces to work its magic but also for other microbiological interactions to influence the final product.

In contrast, the other yeast options listed do not contribute the same complex flavors or are not typically associated with Flanders Red production. Champagne yeast, for example, is suited for making sparkling wines and tends to produce clean, crisp flavors without the funkiness associated with Brett. Corn sugar yeast tends to be more generic and is often used for high-attenuating fermentations without