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Serve in Snifter, Tulip, Tumbler

bottled
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on tap
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RATINGS: 113   WEIGHTED AVG: 2.94   SEASONAL: Special   EST. CALORIES: 180   ABV: 6%
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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.


3.8
   AROMA 6/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
krumbum (500) - 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 (260) - 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
TwoSipDip (8898) - 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 (8184) - 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 (6320) - 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 (6784) - 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 (10702) - 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?

3.4
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
crajun (934) - , Texas, USA - JUN 7, 2013
700TH rate! I hate sours. Didn’t know this was one when I ordered it and still don’t know if it is. Draft at alehouse in Denver. Brown pour. Outside so hard to gauge aroma. I got malt caramel maybe barnyard. Taste had nothing remotely sour. It was like a Belgian brown if there is such a thing. I liked. Nice palate

2.3
   AROMA 5/10   APPEARANCE 3/5   TASTE 4/10   PALATE 2/5   OVERALL 9/20
BVery (5944) - Burnsville, Minnesota, USA - JUN 6, 2013
UPDATED: DEC 30, 2013 Tap at Happy Gnome. Amber pour with a small head. Slightly sour nose, hits pretty flat and watery on the palate. Kind of a poorly executed sour.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
unclemike (2213) - Ft. Riley, Kansas, USA - JUN 5, 2013
The nose is lightly fruity with some cherry and wood, some clean malt and very light yeast and hops. The flavor is nice and balanced. An amber ale with a lightly tart fruity finish. Clean and balanced


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