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Oud Bruin

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Oud Bruin, also called Flemish Brown Ale or Flanders Brown Ale, is a traditional Belgian sour beer brewed and blended for long aging. Strong malt flavors complement lactic and acetic sourness, although the sourness is not as pronounced as in Flanders Red Ale. A Brettanomyces character is usually absent or understated in Oud Bruin.

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[edit] History of Oud Bruin

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[edit] Types of Oud Bruin

Because of the range of microflora that can be used in fermentation, these beers will differ more from brewery to brewery than many other styles. Some modern versions are made with fruit in a manner similar to a Fruit Lambic, although this is not a traditional feature of the style.

[edit] Brewing Oud Bruin

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[edit] Competition Styles

The BJCP recognizes Oud Bruin as a distinct style; the GABF combines it with the style definition for Flanders Red Ale.

[edit] BJCP Style Guidelines

[edit] Flanders Brown Ale/Oud Bruin

17C. Flanders Brown Ale/Oud Bruin Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 15-25 SRM: 15-20 OG: 1.043-1.077 FG: 1.012-1.016 ABV: 4-8
Aroma: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Appearance: Dark reddish-brown to brown in color. Good clarity. Average to good head retention.
Flavor: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Mouthfeel: Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.
Overall Impression: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
History: An "old ale" tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a "provision beer" that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are not.
Comments: Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.
Ingredients: A base of Pils malt with judicious amounts of crystal-type malts (CaraMunich and CaraVienne, typically) and sometimes a tiny bit of black or roast malt. May use some adjuncts (flaked maize, sugar). Low alpha acid continental or British hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacters) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.
Commercial Examples: Liefman's Goudenband, Liefman's Odnar, Liefman's Oud Bruin, Ichtegem Old Brown


[edit] GABF Style Listings

See Flanders Red Ale

[edit] External Links