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Omer Vander Ghinste • West Flanders Belgium
Typical regional beer of West Flanders. Blend of young beer and old beer aged in oak foeders. Sweet and sour balance.
Sweet-sour and malty, with notes of sour cherry, caramel, wood, 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.
"Classic with grey shrimp croquettes, providing a tart counterpoint to the creamy filling."
Cook this: paling in 't groen (eel in green herbs), frites with andalouse, or cheese croquettes (kaaskroketten), or a dark Belgian chocolate tart or speculoos.
Special Occasion
Rare or strong, worth the hunt.
Typical regional beer of West Flanders. Blend of young beer and old beer aged in oak foeders. Sweet and sour balance.
A West-Flemish old brown from Omer Vander Ghinste, blending fresh top-fermented beer with beer aged in oak foeders. A classic, lightly sour everyday red-brown.
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: RateBeer
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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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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