BJCP Judges -
I want to improve my Flanders Red for BJCP competitions.
What are the identifiers of a first-rate Flanders Red, in your opinions?
Must they be SUPER dry and sour?
How much malt character should there be? Personally, I love a bit of the grainy flavor from high-quality pils malt and some nuttiness from aromatic malt and/or a long, hard boil.
How much oak character do you look for? Can a great Flanders be made without using oak?
Are there some techniques you find are key to producing well-received Flanders beers?
I know the answers to these questions to suit my own tastes, but I am not a judge, and my current Flanders recipe does not do as well as I would like it to.