jbruner (5293) - Marietta, Georgia, USA - OCT 16, 2016
Pours a hazy deep reddish brown from the bottle with bubbly tan head that leaves light lace. Aroma of big tart berry notes over a strong musty oak and light sweetness. Taste is super aggressive sour, big lactic acidity, it masks everything else, almost like an American one. I like it, just don’t think I could drink a lot of it, definitely a bottle to share. gEUS (1637) - Linden, BELGIUM - OCT 7, 2016
750 ml bottle at home. Pours red ruby, clear - no head whatsoever (cellar temperature). Evolved fruit and quite aggressive red wine vinegar pinch. Oak from the Oud-Bruin shine through as well. Medium body, starting mellow, but getting tart in the middle and acid towards the end. Taste is mellow vinegar, subdued cherry and black forest fruit. omhper (25753) - Tyresö, SWEDEN - OCT 6, 2016
Bottled at SBWF. Hazy copper colour, minimal head. Citric cherry aroma. Tart and peppery with light-medium body and rounded mouthfeel. Acetic with some cherries. Peppery vinegar finish. gyllenbock (9878) - Stockholm, SWEDEN - SEP 30, 2016
At SBWF 2016.
Hazy orange with a small white head. Tart with light berries, oak and some vinegar. Fairly relaxed and easy to drink.
nutjes (1252) - Zwevegem, BELGIUM - SEP 8, 2016
Van het vat bij Gainsbar te Kortrijk. U: Troebel donkerrood (zoals tomatensap) met gebroken wit-roze schuimkring. G: Kersen, hout, "funky" en aceton. S: Zoeturig, rood fruit (kersen) en hout. De nasmaak is onnodig zeer zuur en bevat aceton. M: Lichte carbonatie
Alengrin (5727) - BELGIUM - AUG 19, 2016
UPDATED: SEP 17, 2016 Oud bruin (or ’Flemish red’) has long been one of the beer types which are perfectly suitable for making artisanal fruit beers and the sour cherry as used in lambics, has been used in these old sour beers for a long time as well (Rodenbach Alexander, the original Liefmans Kriekenbier etc.). It therefore comes as no surprise that Brouwers Verzet, who took it upon themselves to revive the Flemish red tradition, has come up with a sour cherry version of their own, bottled in 75 cl champagne bottles with a brown and modest hangtag. This sample is with the cherry harvest of 2015. Lightly lacing, off-white head with ’dirty pinkish’ hue, medium thick and slowly dissipating; reddish burgundy brown, translucent robe. Aroma carries a lot of sour cherries but also a lot of red wine vinegar, lemon juice, unripe green plums, tofu, old furniture, dust, varnish or even polishing wax, sour cream, woody tannins, raw chicken - a weird combo with protein- and strong solvent-like aspects I was not expecting at all. Taste is puckering sour from beginning to end, a sharp vinegar-like acidity, consisting of the tartness of the sour cherries but adding other acids too, of sour grapes, unripe stonefruit and lemon; medium carbo, somewhat vinous, supple mouthfeel but only in its basis, needlessly made harsher by the acidity. A caramelly and slightly bready malt sweetish accent lurks underneath all this sourness but remains too much in the background for the style. Finish adds drying woody tannins, probably coming from the pits of the fruit as well as the wooden barrels, making it even more dry than it already would have been without them, as a result of the red wine vinegar-like acidity that cuts through the whole palate. Much more acidic than expected, to the point where it becomes a bit tiring and out of balance; I have nothing against sour beers, in fact I am hugely fascinated by them, but this lip-smacking sourness is a bit over the top for me, since it distracts too much from the basic oud bruin, which is of high quality. The almost polishing wax-like solvents in the nose bothered me as well. But first and foremost, any good oud bruin, also with sour cherries, should be more tart than puckering sour, with more sedate lactic sourness rather than this vinegary acidity; a thicker sweet malt body could have made this a lot better (see e.g. Rodenbach Charactère Rouge for a world class example). As much as I liked their regular oud bruin and the Oak Leaf version, this one to me is clearly less of a success, unfortunately, but I’m still very interested to sample that grape version too. ads135 (5031) - Omaha, Nebraska, USA - JUL 15, 2016
A pretty okay oud bruin. It does a good job of blending mildly sweet cherry flavored with a little vinegar and Worcestershire. Tried at the Oedipus festival with Dave in 2016. yespr (47594) - Copenhagen O, DENMARK - MAR 19, 2016
From bottle. Pours hazy orange with a small white head. Aroma is acetone and slight fruity. Tart, shivering. Dense fruity. Sour and slight acetone from back of the nose. Beerhunter111 (22556) - P´Castle, GERMANY - FEB 7, 2016
Sehr trübes orange goldenes Bier mit einer geringen weißen Schaumkrone. Geruch säuerlich fruchtig, Karamell, Holz, rote Früchte. Geschmack sehr sauer, rote Früchte, Kraut, holzig, Karamell, interessant. kermis (14569) - The Hague / Amsterdam, NETHERLANDS - FEB 7, 2016
Bottle at Brugge beer festival 2016. Clear amber brown with a small off white head. Aroma of tart red fruit, cherries, light vinegar, overripe fruit and light caramel. Flavour is heavy sour with a little sweetness. Medium bodied with soft carbonation.