BJCP 23C · European Sour Ale
Oud Bruin
A brown sour from East Flanders, malty and fruity, with caramel, dried fruit and lactic sourness that never reaches the vinegar of a Flanders Red Ale.
Oud Bruin by the numbers
- Alcohol (ABV)
- 4.0 – 8.0%on a scale of 2.0 to 14.0
- Bitterness
- 20 – 25 IBUon a scale of 0 to 100
- Color
- 17 – 22 SRM33–43 EBCon a scale of 1 to 40
- Original gravity
- 1.040 – 1.074on a scale of 1.026 to 1.130
- Final gravity
- 1.008 – 1.012on a scale of 0.990 to 1.040
What Oud Bruin is like
A malty, fruity brown ale with soft to moderate lactic sourness and almost no acetic character. The malt carries more weight than in a Flanders Red Ale, with notes of caramel, toffee and dark fruit. It's traditionally aged in steel tanks, not wood.
Appearance
Dark reddish brown to brown, good clarity. Ivory to beige head.
Aroma
Rich malt with caramel and toffee, dark fruit (raisin, plum, fig) and a tart lactic touch. There may be some sherry and soft spice; acetic, if present, is low.
Flavor
Malt and dark fruit up front, with sourness that balances the sweetness without covering it. Notes of caramel, light chocolate or molasses. Low bitterness and a finish that can be slightly sweet or tart; the stronger version shows notes of aged wine.
Mouthfeel
Medium to medium-full body, low to moderate carbonation. Stronger versions are slightly warming.
Where Oud Bruin comes from
Its home is East Flanders, centered on Oudenaarde. It's a tradition of long-aged brown ales, blended old with young and made in metal tanks, which is why it develops less acetic and less Brett character than the Flanders Red Ale.
Ingredients
Pilsner malt with Munich, caramel malts and some dark malt for color, sometimes with dark sugar. Restrained European hops. Ale yeast with Lactobacillus; wild and acetic character is minimal.
Brew it yourself
How to brew Oud Bruin at home
Ferment with ale yeast at 18–20 °C (64–68 °F) and add Lactobacillus, or a mixed culture, for 6 to 12 months of aging in an airtight vessel. Keep oxygen to a minimum so vinegar doesn't show up. The classic mistake is skimping on malt and ending up with a beer that's only sour: it needs that caramel and dried-fruit backbone.
Food pairing
Beef stewed in beer, duck with plums or aged sheep's milk cheese.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Liefmans Goudenband
- Petrus Oud Bruin
Frequently asked questions
How strong is Oud Bruin?
Between 4.0% and 8.0% ABV, according to the BJCP 2021 Style Guidelines. That is a high strength.
How bitter is Oud Bruin?
It has 20 to 25 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Oud Bruin?
Light brown to dark brown: 17 to 22 SRM (33 to 43 EBC).
What food pairs well with Oud Bruin?
Beef stewed in beer, duck with plums or aged sheep's milk cheese.
Which styles are similar?
If you like it, also try Flanders Red Ale, Belgian Dubbel and Mixed-Fermentation Sour Beer.
If you like Oud Bruin, try these
Classification and statistics: official Oud Bruin guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.