1001 Beers: Petrus Oud Bruin

Beer Number 54: Brouweij Bavik Petrus Oud Bruin

I've been holding onto this beer for a while and seeing someone else drinking one is what made me pull mine out and crack it open. I guess there was no better time. A look at the history of this beer and brewery were interesting, but the actual process of making this one caught my attention more.

Oud Bruin, which is sometimes called "Old Dark" for export purposes, is a classic Flemish old brown ale that is part young and part wood-aged ale. The base beer, an aged pale, is matured in oak barrels for two years and blended with young brown ale to produce the Oud Bruin. This method of maturing beer has been a tradition in Flanders for centuries. The style of beer is typically moderate in alcohol and refreshing.

I really had no idea what to expect coming into this one, other than my expectations for the style, of course.



Petrus Oud Bruin poured a deep dark brown and it boasted a brown head. The nose was a bit fruity, like cherries and acidic. A bit of vinegar in the nose and slight alcohol hints. I was surprised how smooth this beer was. Very easy drinking. There was a little bit of vinegar in the finish and dark fruits opened this one up. I thought this was essentially a perfect beer. It is what it is and it was not trying to be anything more. One that should always be in stock around my place.

947 Bottles Of Beer To Go!

Cheers!

1001 Beers: Monks Cafe Flemish Sour Ale

Beer Number 42: Brouwerij Van Steenberge Monk's Cafe Flemish Sour Ale

When I started to throw the 1001 Beers list into an Excel spreadsheet, there were a few beers that really caught my eye. Monk's Cafe Flemish Sour Ale was one of them. Why? Well, I love the Flanders Style and I even brewed a Flanders Red not too long ago. I have only had American examples so this one was going to be a real treat to me. I think this one is classified as an Oud Bruin, but whatever.



It seems as if this beer has some ties to America and that their old school brewing methods are no longer in place.

Today, the brewery is a modern operation with a computerized brewhouse and bottling line. The brown ale has become something of an infrequently brewed footnote to a range that majors on stronger specialties and contracts--a shame given the rarity of the style. It received a boost in 2002 when the Monk's Cafe beer bar in Philadelphia asked the brewery to supply the ale and relabeled it as their own brand, "Flemish Sour". Unlike the better-known examples, it's matured in metal rather than wooden cask, which some say makes it harsher. However, it's still refreshing enough to count as an indulgent Burgundian pleasure.

Due to my pour the nose was a bit hard to pick out but it was sour, funky and cherry like. Deep brown and red with a big brown head... insanely big... I know the bottle was not infected but I mean, you see the picture.

Slightly tart, but not that sour at all. Cherry flavors and a light to medium body. Very easy drinking with some citrus and a touch of grain. Overall though, refreshing. I did not find this beer harsh at all, I have no idea what they are talking about. I actually thought it was really great.

959 Bottle Of Beer To Go!

Cheers!