The origin and magic after a liquid legend
Long before modern breweries dominated the scene, Belgian artisans were already putting hands in barrels with the intention of creating something really special. The Oud Bruin, also known as ‘Old Brown’, arises from that centenary tradition that combines history, patience and a touch of originality. From its birth in the East Region of Flanders, this beer has evolved from a wilder and more acidic style to the refined version we know today. Its history is as full of nuances as its flavors, and each drink invites us to travel centuries of artisanal brewery.
What does this special Bruin? News in your sensory profile
Imagine a glass with a tone that ranges between dark amber and deep brown, with a consistency that resembles the blush of the fertile earth. The aroma combines fruit notes that seem out of a gelatin of plums, raisins or figs, complemented by a maltose character that evokes candy, toffee and a touch of cocoa. Sometimes, a slight spicy nuance adds a touch of complexity, almost as if the weather had created a wood of wood and old wine in it. The presence of a slight acidity, the result of its fermentation process, provides a contrast that surprises in each sip, maintaining a balance between sweetness and that sugary touch that sometimes refers to an aging wine.
The art of elaborating Oud Bruin: ages, ingredients and technique
The secret to achieve that characteristic texture and taste lies in a long and careful fermentation process. Alcoholic graduation varies quite a lot, from soft 4% to powerful 8%, depending on the recipe and objective of the brewer. Brewshop teachers prefer to start with Pilsner type malts, mixed with a variety of dark candies – but in moderation, to avoid burned or rough flavors – in addition to incorporating roasted malts that enhance that cocoa note and deep aroma. The mythical temperature technique in several stages helps to enzyme enzymes and reduce the final gravity, achieving that notable fermentation profile. To balance, soft continental hops are used, of low acidity, which do not distract from the maltoso and fruit character, and the Belgian yeast that, at warm temperatures, develops a mixture of flavors as complex as the history of style.
Añejo, barrel and more: the key is in time and patience
It is in its maturation where Oud Bruin really shows its unique character. The long parenting, which can extend even up to one year, allows that it acquires that finish similar to Jerez, with wooden notes and an increasingly deep aromatic profile. Many brewers choose to age it in oak barrels, adding wood chips to intensify that nuance. Some mix old and new lots to create a perfect balance, as if trying to compose a liquid symphony in each bottle. In the end, fermentation in the bottle, with a bit of moderate carbonation, makes this beer a feast of flavors that invites reflection or paused talk.
For intrepids: recipes and new trends in Oud Bruin
Ready to start your own beer adventure? The creation of the Oud Bruin offers you the flexibility of experiencing with different malts, aged in different conditions and combinations. The current beer community has perfected recipes that mix tradition and creativity, and in many cases, incorporating some lactobacillus helps in the natural acidity process, without barriles. The key is in patience and in the small details that make each lot unique. The trend points to versions that further exploit aromatic complexity, with more prominent fruit notes and controlled acidity, making each glass a complete sensory experience.
