AleSour Ale

Flanders Brown Ale/Oud Bruin

A malty, fruity, aged, somewhat sour Belgian-style brown ale. 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.

Alcohol
4 - 8% ABV
3.2 - 6.3% ABW
IBU
15 - 25
International Bitterness Units
Color
15 - 20 SRM
30 - 39 EBC
Gravity
OG: 1.043 - 1.077
FG: 1.012 - 1.016

Appearance & Mouthfeel

Color
Dark reddish-brown to brown in color. Good clarity. Average to good head retention.
Clarity
Dark reddish-brown to brown in color. Good clarity. Average to good head retention.
Body
Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.

Aroma & Flavor

Malt
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. Malty with fruity complexity and some caramelization character. Fruitiness commonly includes dark fruits such as 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 slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a "sweet-and-sour" profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.

Technical Specs (Plato)

Original Gravity10.7 - 18.7 °P
Final Gravity3.1 - 4.1 °P