Belgian-Style Flanders Oud Bruin or Oud Red Ale
Location: Belgian and French
BJCP Comparable Category: 23B - Flanders Red Ale
This is the description of how the Belgian-Style Flanders Oud Bruin or Oud Red Ale style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Belgian-Style Flanders Oud Bruin or Oud Red Ale beer style.
Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.
- Body: Low to medium-low with a refreshing mouthfeel
- Malt Flavors & Aromas: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
- Hop Flavors & Aromas: Not present
- Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor is characterized by low to high lactic sourness. Some versions may express very low to low acetic sourness and aroma.
- Common Ingredients: A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.
- Commercial Examples: Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale
Brewing Properties of Belgian-Style Flanders Oud Bruin or Oud Red Ale
The functional properties of brewing Belgian-Style Flanders Oud Bruin or Oud Red Ale beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.8 - 6.6%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|5 - 18 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–12 - 25 SRM
(24 - 49 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.044 - 1.056|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.016|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.