2013 is flying by! It’s already time to release our second Cellar Reserve, Oud Bruin Belgian-Style Ale. Our Oud Bruin lies firmly in the East Flanders tradition. We used American 2-Row barley and German melanoidin malt (for red color) as well as maize (to lighten the body). The wort was boiled in the kettle overnight and hopped lightly with Idaho Galenas for balance.
We fermented with a Flemish blend of yeast and bacteria cultures, including Lactobacillus, Pediococcus, and Brettanomyces. It took six months at cellar temperature for the culture to achieve the style’s characteristic quenching sourness. The beer is unfiltered, so we expect the flavor to continue to develop and become even more complex over the next two years in the bottle.
Because of its lactic and acetic sourness, this is a wonderful beer for cooking and pairing with food. Unlike any wine, Oud Bruin complements vinegary dishes such as salads or even pickles. Its flavors will enhance those of shellfish, liver, rabbit, and game birds like quail. The acidity of the beer tenderizes beef and is ideal for braising—try it in the classic Belgian Carbonade Flamande.
Oud Bruin Belgian-Style Ale is a one-time release available May 15, 2013 in 1/2 and 1/6 bbl kegs and bottle-conditioned 750 mL cases.