RATINGS: 118   WEIGHTED AVG: 2.96/5   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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yespr (47115) - Copenhagen O, DENMARK - MAY 2, 2009
From bottle, Papsoes blindtasting #1. Pours cloudy orange to hazzlenut brown with a small white head. Mild fruity, light yeasty and roasted caramel malt aroma. Mild fruity, light acidic touch. High carbonation. Vague caramelish. Bitter and mild citric flavoured finish, vague throat burn. Light infection like note.

timmy300 (203) - bloomington, Illinois, USA - JAN 18, 2009
not a ton of sourness, this was quite an interesting beer, and it was a gusher when i popped the bottle. wine like flavors and then i get a little lost.

kmweaver (3207) - Petaluma, California, USA - SEP 30, 2008
1L impenetrable swingtop, courtesy of acrdz. Thanks, Mike! Pours a slightly hazy, orange-amber color; off-white head with patchy lacing. Basic cherry syrup, medicinal notes, and red fruits in the aroma; flabby, with a touch of balsamic. Medium mouthfeel: relaxed carbonation; chewy red fruits and overripe cherries, cough syrup (light), and very small amounts of tannins and acidity; flabby, basic presentation; not very good, not tart at all, and bland overall; touches of band-aid and very light vinegar. Medium finish: chewy red fruits and basic toastiness; balanced.

3fourths (9357) - Boulder, Colorado, USA - SEP 30, 2008
FUCK YOU WAX SWING TOP BOTTLE. Pours a lightly hazy medium rusty red color with an off-white head. Nose is mildly fruity, lightly acidic, a bit of cream, some soft fruit, fresh cut tobacco. Kind of a nasty flavor of creamed, stale and old. Very flabby up front, very flabby all around. Spoiled, ashy bran and crackers. Gross, sweet moldy tea. Pretty nasty.

PilsnerPeter (3050) - Flushing, New York, USA - AUG 14, 2008
Liter swing-top bottle (Thanks BeerandBlues2!) Pours an amberish color with sparse fading white head. Aroma is OK, with some cranberry fruitiness and candied malts, and lactic/yogurt touch. The flavor is a complete mess. Thin and watery feel with a flavor of overly sweet/rotted fruits, medicinal notes and diacetyl. There’s also some odd grain flavors left on the palate. I guess when using adjunct, ("maize") in the mash you’re bound to fail. Oh well.

puzzl (3260) - New York, New York, USA - AUG 13, 2008
Bottle shared by PilsnerPeter. Well, at first the aroma of this was pretty nice, a light vinegary sour pretty close the style. But after only 30 minutes of breathing this smells certifiably rotten. The taste is far worse, at once extremely thin while being loaded with cardboard, oil, chili peppers, trash. Yuck. Really hard to drink. It’s a shame, they clearly put a lot of effort into this beer, but man is this a disaster.

decaturstevo (6343) - decatur, Tennessee, USA - MAY 3, 2008
A sample at the sexual chocolate tasting. Slightly hazed orange pour with off white head and lace. Aroma of spiced malt. A flavor of Belgian yeast and some fruitiness. Carbonation is ok for the style. Overall a very good drinker.

Zinister (1423) - Houston, Texas, USA - MAR 31, 2008
Foam Rangers tasting. Dark brown pour with nose of cherries, wood, caramel malts and toffee. Flavor is rather boring, which is too bad considering the nose. Rather thin and uninviting.

sneagrams3 (2337) - St. Louis, Missouri, USA - MAR 25, 2008
The Dan Journal #156. Tasted 3/24/08. Wax dipped swing top. Slightly thin and watery. Odd meldnigincluding the "black out" middle. Caramel and burnt coffee. Sugary. Tight lingering effervescence. Meh...

swanmann (777) - Nompton, Oklahoma, USA - MAR 12, 2008
This had been sitting in a corner in the garage for around 8 months. Very particulate mahogany color with mellow tan head. Aroma of warm dark fruits, plums, cranberries. I can only assume the flavor had mellowed, because I tasted a sweet, smooth, not quite winey beer. Definitely allow to come to temperature.

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