RATINGS: 119   WEIGHTED AVG: 2.97/5   SEASONAL: Special   EST. CALORIES: 180   ABV: 6%
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.

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poisoneddwarf (2643) - Coeur d’ Alene, Idaho, USA - JUL 4, 2013
750 ml bottle with a mean-ass ugly-looking bear on the label. Bottled on 4/1/13; a little over three months old. Pours cloudy brown to burnt orange with a collapsing beige head; falls into a ring of big-bubbly foam. Aroma consists of vinegar, Brett, clove, wood. Smells really nice; I’m surprised at the low scores for this. Tastes good, too. Taste is lightly sweet and sour (4/10 on a sour scale). Along with the yeast and bacteria flavors, I get caramel, dark fruit. Body is medium, texture a little watery. Although I prefer my sours much more sour than this, it’s not too bad. It is thirst-quenching, as the label denotes.

illidurit (2458) - San Francisco, California, USA - JUL 2, 2013
On tap at TAPS in Petaluma. Pours copper with very little head. Aroma is sweet artificial strawberries with a tart lactic tinge. Flavor is devoid of any tartness, rather it’s basically lactose and fruit juice. Some bready malt backbone to it as well. Misses the mark by a lot.

brokensail (16645) - Dublin, California, USA - JUN 30, 2013
Stone Sour Fest 2013. Murky amber pour with an off-white head. Nose is onion, banana, and metal up front. Oak, some grass, and really no acidic or acetic qualities. Some sweet caramel is present. The flavor is just as unpleasant. Heavy on the onion and banana notes. Sweet caramel, metal, oak, and some vegetables.

onceblind (10542) - 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.

lhns03 (103) - 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.

nellycale (213) - 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

krumbum (1109) - 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.

coreyc1221 (319) - 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!

cubs (10714) - 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.

GT (10017) - San Diego, 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.

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