Vichtenaar has been around since 1885 with an unchanged recipe. It is a typical red brown beer from the West-Flanders region in Belgium, with a red-copper color and slightly acidic taste. The color stems from deeply roasted malt while the fruity and sour taste finds its origins in the savory hops, rich yeast and a third fermentation up to 8 months long in second hand oaken casks which used to contain French wines. This style of brewing a top-fermented beer to let it spontaneously referment in oaken casks is a traditional brewing method in West-Flanders and is a testament of the authenticity of Vichtenaar. This special brewing method makes for a complex taste with slight but easily recognizable acidic characteristics. While sticking to traditional ingredients such as malt and wheat, Vichtenaar has a pronounced fruity and spicy aftertaste. The freshness of the beer makes for a perfect thirst-quencher, particularly in the warmer months of the year.