| Oud Bruin | |
|---|---|
 Liefman's oud bruin | |
| Country of origin | Belgium |
| Yeast type | Top-fermenting |
| Alcohol by volume | 4 - 8% |
| Color (SRM) | 15 - 22 |
| Bitterness (IBU) | 15 - 25 |
| Original gravity | 1.043 - 1.077 |
| Final gravity | 1.012 - 1.016 |
| Malt percentage | 90% - 100% |
Oud Bruin (Old Brown), also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style.[1] Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does.[2]
- ^ Rajotte, Pierre (1992). Belgian Ale. Boulder, Co: Brewers Publications. p. 14. ISBN 9780937381311.
- ^ "Flanders Brown / Oud Bruin". Beer Connoisseur. 2 September 2009. Archived from the original on 8 April 2014. Retrieved 6 April 2014.