20. LAMBIC AND BELGIAN SOUR ALE
20D. Oud Bruin
Aroma: Deep complexity of fruity esters and Munich-type malt, including notes of raisins and sherry wine in well-aged examples. A slight sour aroma may be present. Hop aroma is very low to none. Diacetyl is typically medium-low to none.
Appearance: Dark reddish-brown to brown color. Good clarity. Average to good head retention.
Flavor: Malty, with fruity complexity and some caramelization character. A slight sourness may become more pronounced in well-aged examples, along with some sherry-like character, producing a "sweet-and-sour" profile. Hop flavor is low to none. Hop bitterness is restrained. Diacetyl is medium-low to none.
Mouthfeel: Medium body. Some oak character may be present but not to the point of high astringency. The astringency should be like that of a wine, but no more than a well-aged red wine.
Overall Impression: A malty, complex, aged, sour brown ale.
History: An "old ale" tradition typified by the products of the Liefman's brewery in East Flanders, which has roots dating back to the 1600’s. Historically brewed as a "provision beer" which would develop some sourness as it aged.
Comments: Long aging and blending of young and well-aged beer may occur, adding to smoothness and complexity. A deeper malt character and less of the sourness of lactic or acetic acid distinguishes these beers from Flanders red ales.
Ingredients: A blend of Vienna and Munich malts are used as the base with smaller amounts of crystal malts also used. Ale yeast, Lactobacillus and some acetobacters may all contribute to the ferment and flavor. Water high in sodium bicarbonate is typical of its home region and may buffer the acidity of darker malts and the lactic sourness. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries).
| Vital Statistics: | OG: 1.042-1.060 |
| IBUs: 14-25 | FG: 1.008-1.016 |
| SRM: 10-20 | ABV: 4-5.8% |
Commercial Examples: Liefman's Goudenband, Felix, Roman.
| Back |