Oud bruin
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Oud Bruin (Old Brown), also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style.[1] Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does.[2]
History
These beers were kept as so called provision beers, to be stored and allow the flavour to develop. Liefmans Brewery has been brewing the style since the 17th century.[2] Historical examples tended to be more sour than modern commercial products. Brouwerij De Brabandere in Bavikhove still produces a traditionally barrel-aged oud bruin under the Petrus brand.[3]
Characteristics
This style of beer is medium bodied, reddish-brown, and has a gentle malty flavor and no hop bitterness. Commercial versions may mix aged beer with younger, sweeter beer to temper the acidity and allow for further fermentation.[4]
Because of the reddish-brown colour, the Flanders red ale could be confused with Flanders browns, but the differences include different brewing techniques and aging processes resulting in different taste characteristics.
Examples
- 't Verzet Oud Bruin (Anzegem, Belgium)
- Ichtegem Oud Bruin (Ichtegem, Belgium)
- Liefmans Goudenband (Oudenaarde, Belgium)
- Petrus Oud Bruin (Bavikhove, Belgium)
- Queue de charreu brune (Comines-Warneton, Belgium)
- Deschutes Dissident (Bend, Oregon, United States)
References
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