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RATINGS: 116   WEIGHTED AVG: 2.94   SEASONAL: Special   EST. CALORIES: 180   ABV: 6%
COMMERCIAL DESCRIPTION
The “Oud Bruin” or “old brown” style beers, brewed in and around Oudenaarde, on the river Scheldt in East Flanders, are notable for their complex combinations of malt, long boiling times (which provide some caramelization of the wort), and multi-strain, top-fermenting yeasts, some with lactic and acetic character. These are often “provision beers,” bottle-conditioned for cellaring, to be brought out when they can be savored. Their thirst-quenching sweet-and-sour character makes them perhaps the most refreshing beers in the world. Our Oud Bruin is firmly in the East Flanders tradition. We used American 2-row barley and German melanoidin malt (for red color) as well as maize (to lighten the body). The wort was simmered in the kettle for 24 hours, then hopped lightly with English Kent Goldings for balance. We fermented with a Flemish blend of yeast and bacteria cultures, including lactobacillus, pediococcus, and brettanomyces. It took six months at cellar temperature for the culture to achieve the style’s characteristic quenching sourness. Finally, we bottle-conditioned the beer according to the “methode champenoise,” so it, too, can be laid down, to be brought out when it can be truly enjoyed. Because of its lactic and acetic sourness, this is a wonderful beer for cooking and pairing with food. Unlike any wine, Oud Bruin complements vinegary dishes such as salads or even pickles. Its flavors will enhance those of shellfish, liver, rabbit, and game birds like quail. The acidity of the beer tenderizes beef and is ideal for braising—try it in the classic Belgian Carbonade Flamande.


3.4
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
onceblind (5410) - Denver, Colorado, USA - JUN 27, 2013
At Avery Sour Ale Fest 2013. Hazy dark copper with a fast-dissipating white head. Aroma of sour earthy caramel yeast with a bit of a metallic tone. Flavor is rustic with earthy toffee and funky barrel notes as well as a bit of leather and earthy malt.

3.3
   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
lhns03 (81) - Denver, Colorado, USA - JUN 24, 2013
Pours with a thin white, quickly dissipating head. Aroma is bready with light citrus notes. Color is a hazy copper. Flavor is malty, orange with slight Brett funk. Finish displays nice acidity and tartness with a lingering bready and Belgian yeast flavor.

3.1
   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 12/20
nellycale (212) - Caledonia, Minnesota, USA - JUN 24, 2013
Om tap at Capitol Beer and taproom. Pours reddish brown with a beige head and a slightly sour fruity aroma. There is a thin vegetable-like malt flavor with a very light sour finish. Not the beer I was hoping for..... ---Rated via Beer Buddy for iPhone

3.8
   AROMA 6/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
krumbum (698) - truckee, California, USA - JUN 17, 2013
It looks a fine wood, It smells like a fine wood and it tastes like a fine wood. Like a deep mahogany, delicious flavors, I wish there was a bit more sour to its power but the taste that was there was delicious.

3
   AROMA 4/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 13/20
coreyc1221 (275) - Truckee, California, USA - JUN 16, 2013
Kind of tart aroma. Dark amber color with a short lived head. Mellow tart feel with a bitter aftertaste.Zingy!

2.4
   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 8/20
adnielsen (10068) - Fort Collins, Colorado, USA - JUN 14, 2013
Tap @ Avery SourFest 2013. Pours a hazy reddish appearance with a tan head. Garbage, tangy cherry, vinegar, lightly vinous aroma. Taste follows suit with a bit of oak, vegetables, vinegar, and dark fruits. Pass.

1.6
   AROMA 3/10   APPEARANCE 4/5   TASTE 2/10   PALATE 2/5   OVERALL 5/20
GT2 (9275) - San Diego County, California, USA - JUN 13, 2013
Tap at The Salted Pig. Pours a low haze red amber. Weaker tan foam with spotty lacing. Nose is not good with some DMS notes, frozen vegetable bag, some odd sweet esters like fermenting banana. Taste is sweet and candy heavy up front (odd for style) finishing with paper and mild butyric stomach acid. No clean acid profile. If barrel aged it did not sour at all or at least correctly. Harsh palate wise. Could not finish.

3.3
   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
marcus (7545) - Sacramento, California, USA - JUN 11, 2013
Bottle from Capitol Beer, Sacramento. Pours reddish brown with a decent beige head and a slightly sour fruity aroma. There is a thin vegetable-like malt flavor with a sourish brett finish. Would be better with more substance.

3.2
   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
bb (7488) - Alamo, California, USA - JUN 11, 2013
Bottle. Brown beer with a dark cream head. Caramel aroma. Caramel and light tart flavor with light dark fruit. Medium bodied. Caramel and light tartness lingers with light dark fruit.

3.6
   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 16/20
bhensonb (12440) - Woodland, California, USA - JUN 9, 2013
Capped 750 from Wine & Cheese in Clayton, MO. Pours hazy ruddy copper with a foamy light beige head. Aroma is rather red berry. Med + body. Flavor is caramel, red berry and banana ester? Strange. It’s more sweet than sour? I am so conflicted. Well, it is what it is, and I’m not getting a lout of sour here. The malt seems to have managed to stick around. Otherwise, it is actually a fairly tasty ale. Maybe it needs to age for 10 years?


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