Often referred to as the Burgundies of Belgium, Flanders Red Ales evoke the most wine-like personalities in craft beer, using aging to strike the perfect balance of sourness and deep complexity.

Crux Fermentation Project’s new Better Off Red Ale goes beyond the style with a wine character so intense, you’d swear it was bottled at a vineyard.

Better Off elevates the signature elements of a Flemish approach with a distinctive Northwest flair. Aged 12-18 months in vintage Oregon Pinot Noir barrels, this Flanders Red meshes bright vinous spice with cherry-oaked depth in lucid equilibrium.

What separates Better Off Red from the classic Belgian technique is the deliberate choice to use Pinot Noir barrels. In addition to traditional aging that allows puckering Lactobacillus to thrive, these wine barrels infused the melodic red fruit tendencies of Noir - dark stone fruit and ripe strawberries - in an exotic melange of flavor that evokes the finest of Burgundian wines.

No need to sniff the cork - pop it off and the deep tannin aromatics caress your senses. Dark cherry richness and oaked vanilla welcome your nose to the snifter. Raspberry puckers a delightful tang when it reaches your tongue, partnered with vinous character and a slight peppercorn, dry finish.

Crux’s Better Off Red is an exceptional specimen of immaculate balance and artistry, melding Belgian brewing with Pacific Northwest winemaking. You’ll even need a corkscrew.