Head retention can be an issue in Berliner Weisse and in a wide variety of sour beer styles. While I have not personally done any controlled tests on the matter, a number of brewers are suggesting that pre-acidification of the wort to 4.5 can help prevent the head retention issue.
Flanders Reds are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavors which are created by special yeast strains.
Hi Mike, i'd like to use this recipe and technique as a general inspiration but i'm trying to optain a more evident belgian character (you describe this inbetween an oud bruin and an old ale). The idea is doing sour worting but replacing s04 with a classic belgian yeast (e.g. wyeast 3522).