Sour or vinegary aroma may be present and there is often an oak aroma. No hop aroma. Diacetyl aroma moderately-low to none. Deep red to reddish-brown in color. Average to good head retention.
Hop flavor is low to none.
Hop bitterness is restrained. Diacetyl low to none. Some oak character is typical but not to the point of high astringency. The astringency should be like that of wine, but no more than a well-aged red wine. Typified by the products of the Rodenbach brewery established in 1820 in West Flanders, but reflective of earlier brewing traditions.