Thursday, August 25

Beer Review: Brouwerij Bavik - Petrus Oud Bruin


I decided 'what the hell' when I snagged this up at By The Bottle here in Vancouver. I rarely buy an international beer, but I get a rare itch, and am always interested in older styles, and sour styles of beer.

"Dark ruby red, as red wine. The style is also called the Burgundy of Flanders, and is a very typical and common beer in West Flanders. A sour-sweet balance is discovered, set off by the underlying bitterness of the hops. Light in alcohol, the alcohol doesn’t hide or overpower the exciting flavors and tastes in this unique beer. Although cold serving is recommended, taking your time to drink it will release more aromas and exciting wooden flavors towards the end of your glass.

Wooden flavors? Indeed, Old Brown beer is aged for over two years in huge oak casks. During this aging process, just like in wine, lactic acids develop. These acids are responsible for the sour part in the taste. Only tasting on a regular basis can tell the brewer when the beer is ready to come out of the oak barrels and to be blended with fresh brewed beer. This blend of beer is then bottled. The dark red color comes from the type of barley malts that are used, in combination with the aging in oak. Fine beer tasters recognize the "oak" and the "old", which are defining the complexity of this beer. PETRUS Old Brown may remind you of Port Wine.
Serve cool, between 45˚ and 54˚F.

FOOD COMBINATIONS: PETRUS Old Brown is an excellent thirst quencher thanks to its light sourness. It is an excellent beer to marinate fish or meat in it, or to steam shrimp. Richer meat dishes, or heavy pasta dishes where the light sourness of PETRUS is looked for to offset the sweetness of the sauce. Look at the PETRUS as an aoky better red wine, and you have an excellent food companion."


Appearance: (3.5)
- Nice dark cola-brown brew. Somewhat clear, but its darkness makes it hard to see through. Fizzy light tan molasses fingers of head.. settles to a small ring, and some traces of foam floating around.

Smell: (4.0)
- Nice bready dark malts, brown sugar, molasses, and candy sour tartness. Overall seems very well blended and old school.

Taste: (4.0)
- Nice light roasty biscuity malts. Lightly sweet and grainy. Nice touch of sour candy riding over the light malt bed. Esters are prominent, and is like a light beery port. Oak is present, and melded with an earthy fig presence. Not bad. Some grassy drying hops too.

Mouth Feel: (4.0)
- Light to medium bodied, and well carbonated. Wets the palate, and leaves it a touch dry towards the finish. Little chewy and cloying.. but overall light.

Overall: (4.0)
- This is a great oakey, lightly bitter, lightly soured - slightly sweet brew. It seems to mix a lot of great brown ale, flanders, and oaked characteristics with an old school touch. Not bad at all. Worth the occasional purchase.

B+ / 3.98

(BeerAdvocate.com Rating Scale)


1 comment:

  1. I was surprised by how "not sour" Petrus oud bruin was when I tried it last month. The American interpretations seem to go nuts with the sour. Surprisingly sweet, too.

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