BJCP 2021 / 23C

Oud Bruin

A malty, fruit-driven brown sour with sweet-sour balance.

Any age
standard strength
dark color
top fermented
western europe

Serve: 50 to 55F, Goblet or tulip

OG1.120

1.040 to 1.074

FG1.030

1.008 to 1.012

IBU120

20 to 25

SRM40

17 to 22

ABV14%

4.0 to 8.0%

Taste it in order

Aroma

12 pts

Malty, caramel and toast
Dark fruit: raisin, plum, fig
A light, sweet tartness

Vague: Malty
Better: Caramel, dark fruit and light sour
Best: Moderate caramel and toast with raisin and plum, a light sweet-sour note, no hop

Appearance

3 pts

Dark reddish-brown
Clear to bright
Tan head

Vague: Brown
Better: Brown with ruby edges
Best: Deep reddish-brown with ruby highlights, bright, tan head of modest retention

Flavor

20 pts

Caramel, toast and dark fruit
A light, balanced sourness
Sweet-sour finish

Vague: Sour
Better: Dark fruit and light sourness
Best: Moderate caramel, toast and dark fruit malt, balanced light tartness with sweet-sour interplay, low bitterness

Mouthfeel

5 pts

Medium to medium-full body
Medium carbonation
Smooth

Vague: Smooth
Better: Medium body, smooth
Best: Medium to medium-full body, smooth, medium carbonation, mild tannin

Overall Impression

10 pts

Lifts it

Malt depth with tart accent

Drops it

Sharp vinegar
Sweetness without tartness

Writing tip

Describe the sweet and sour together. Example: 'Dark fruit and caramel with gentle sourness. Balanced and rounded.'

Pour these

GoudenbandLiefmansComplex, malty and gently sour
Oud BruinPetrusSweet-sour with dark fruit
Oud BruinIchtegem'sTart and well-balanced

Often confused with

23B Flanders Red AleFlanders Red has more acid and red fruit
17B Old AleOld Ale has no sourness

Fine here

Sour/Acidic: Light balanced acid is the style
Oxidized: A hint of sherry is fine

Ruinous here

Sour/Acidic: Sharp vinegar
Musty: Moldy cellar notes

Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.