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Liefmans • East Flanders Belgium
A mixed fermentation provision beer. Caramel sweetness balanced by sourness. Complex and age-worthy.
Sweet-sour and malty, with notes of apple, cherry, caramel, with a balanced, moreish finish.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Serve with soft blue cheese or rabbit stew; the sweet-sour profile complements both funk and savory meat."
Cook this: a wedge of aged abbey cheese (Chimay, Orval), lapin a la kriek, or a dark Belgian chocolate tart or speculoos.
Special Occasion
Rare or strong, worth the hunt.
A mixed fermentation provision beer. Caramel sweetness balanced by sourness. Complex and age-worthy.
An Oud Bruin from Oudenaarde with a brewing heritage going back to 1679, traditionally blended from young and aged beer and matured before release. Bottles are famously wrapped in tissue paper.
On the Oud Bruin style, Malty sour ale from East Flanders. Less acidic than Flanders Red, with notes of caramel, dark fruit, and sherry. Aged in stainless steel.
Explore the Oud Bruin guide Source: BeerAdvocate
A slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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De Struise Brouwers
Omer Vander Ghinste
Brouwerij Bosteels
Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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