The Belgian-style Flanders is an ale with character and balance, thanks to lactic sourness and acetic acid. Cherry-like flavours are acceptable, as is malt sweetness that can lend bitterness and a cocoa-like character. Oak or other wood-like flavours may be present, even if the beer was not aged in barrels. Overall, the style is characterised by slight to strong lactic sourness, and Flanders “reds” sometimes include a balanced degree of acetic acid. Brettanomyces-produced flavours may be absent or very low. This style is a marvel in flavour complexity, combining malt, yeast, microorganisms, acidity and low astringency from barrel ageing.