A style of beer which is more common away from the world of cask ale but more brewers are realising the potential of this style.
Originating in the mostly rural region of southern Belgium and northeastern France. This style has been adapted from its origins in southern Belgium and northeastern France. Traditionally it was very seasonal with typically being made in spring with the intention for the beers to be drunk when fresh. In this way the beer would be very light in body and result in a refreshing late spring / summer beer. As time progressed this seasonality slowly diminished but it's thirst quenching potential remains as it often has a soft floral and gentle citrus bitterness. This is retained even when the beer is aged, often in oak, to bring an earthy underlay from wild yeast and sometimes a light rustic tang. These earthy, farmyard even, notes are from the yeast strain lactobacilli so expect funky aromas. Can be combined with some herbs and spices but these should be in the background supporting the crisp funky beer.
Similar to Wild / Sour beers and other beers which have been aged, particularly if in wood, such as Wood Aged beers.
Colour
Yellow to light brown
Clarity
Clear to Bright
Carbonation
Medium to High, though cask versions will be low
Alcohol
Not detectable
Hop
Not present in any great quantities
Malt
Light to moderate, to allow the yeast to shine
Esters
Light and fruity
Phenols
Present, particularly as a fruity aroma
Fermentation By-Products
Several flavours not usually associated with beer such as tartness and funk
Body
Light to Medium
Carbonation
Low but can be higher in bottled and canned examples
Finish Length
Short to medium
Attenuation
Moderate dryness is to be expected
Hops
May be present but very much in the background
Malt
May be present but very much in the background
Water
No specific requirements
Yeast
Any variety can be considered but some wild yeast will be needed to deliver it's distinctive tang