Oud bruin

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 bacterias are used, as stainless steel equipment does not harbor wild organisms as wood does.[2]

Oud Bruin
Liefman's oud bruin
Country of originBelgium
Yeast typeTop-fermenting
Alcohol by volume4 - 8%
Color (SRM)15 - 22
Bitterness (IBU)15 - 25
Original gravity1.043 - 1.077
Final gravity1.012 - 1.016
Malt percentage90% - 100%

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]

Examples
  • Brouwers Verzet Oud Bruin
  • Hertog Jan Oud Bruin
  • Ichtegem Oud Bruin
  • Liefmans Goudenband
  • Petrus Oud Bruin

References
  1. Rajotte, Pierre (1992). Belgian Ale. Boulder, Co: Brewers Publications. p. 14. ISBN 9780937381311.
  2. "Flanders Brown / Oud Bruin". Beer Connoisseur. 2 September 2009. Archived from the original on 8 April 2014. Retrieved 6 April 2014.
  3. Petrusbeer.com. Petrus sour beers. Retrieved 21 April 2020.
  4. Michael Jackson "The Great Beers of Belgium"
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