Bottle @ joes. Brown colour with a small to medium sized beige head. Smells sour, malty, slightly dusty. Tastes sourish, red fruits, berries. Medium body, soft carbo.

Consumed as "Monk’s Café Flemish Sour Red Ale" - a pretty good entry/affordable sour beer. Aroma was immediate balasmic notes, with some light tart cherries. Poured a red-brown color with a nice off-white head. Aroma was tart notes with sour cherry skins, and some balsamic notes.

(tap) clear reddish amber colour with a small brown head; aroma of sour fruit, bubble gum; flavour starts medium sour and develops into long, light sour and bitter finish

750 ml bottle into tulip glass, bottled on 11/17/2011. Pours slightly cloudy deep ruby red/brown color with a 2 finger fairly dense light khaki head with good retention, that reduces to a thin cap that lingers. Light spotty soapy lacing clings around the glass, with a moderate amount of streaming carbonation retaining the head. Aromas of tart cherry, green apple, pear, raisin, plum, fig, caramel, brown sugar, brown bread, cider vinegar, leather, hay, straw, grass, musty funk, light oak, and herbal/yeast earthiness. Nice and pleasant aromas with good balance and complexity of fruity/funky yeast, dark/bready malt, and light oak notes; with solid strength. Taste of tart cherry, green apple, pear, raisin, plum, fig, caramel, brown sugar, brown bread, cider vinegar, leather, hay, straw, grass, musty funk, light oak, and herbal/yeast earthiness. Light fruity/earthy tartness on the finish; with lingering notes of tart cherry, green apple, pear, raisin, plum, fig, caramel, brown sugar, brown bread, cider vinegar, leather, hay, straw, grass, musty funk, and herbal/yeast earthiness on the finish for a good bit. Nice complexity and balance of fruity/funky yeast, dark/bready malt, and light oak notes; with a good sweetness/tartness balance and no cloying flavors after the finish. Medium-high carbonation and medium bodied; with a very smooth, crisp, and slightly creamy/acidic mouthfeel that is nice. Alcohol is well hidden with minimal warming present after the finish. Overall this is a nice Flanders Oud Bruin style. All around good complexity and balance of fruity/funky yeast, dark/bready malt, and light oak flavors; and very smooth and crisp to drink. More of an entry level sour for sure, but has all of the normal flavors I would expect from the style; just more toned down and approachable. A nicely enjoyable offering.

Clear brown colour, no head. Aroma of madeira, raisins, attic, light sour. Light sour flavour, not complex at all. Light sour finish, raisins.
(From 33cL bottle @ Kulminator)

From notes, 4 oz draft pour consumed on 5/18/2013 at ChurchKey. Dark reddish brown with 1-2 fingers of off-white head. Nice sticky lacing. Aromas of sour fruit, vinegar, tart notes. Tastes of sour grapes, vinegar, slight tart notes. Medium body with a semi-dry finish. Medium-low carbonation. Not as sour as I’d prefer but still solid.

Classic old-fashioned ’versnijbier’, a tradition of imitating oud bruin by blending a regular beer with a sour one. Also tasted as Monk’s Café Flemish Sour Red Ale, which is apparently the same. Beige head, dark hazy bronze colour. Aroma of raisins, passion fruit, sour cream, sour red berries, chocolate, old sherry, yoghurt; very fruity taste, sweet and sour, caramelly, a bit woody, ending in a drying sourness. Very credible, though it isn’t even a ’real’ oud bruin.

Half pint at PNP Charleston. Called Monks Cafe. Dark brown with small crimson highlights, and small/medium beige head. Aroma is fairly rich cherries, medium body, medium carbonation, and thin small bubble lacing. Taste is slightly tart cherry and dryer finish. Easy to drink and pretty good.

Bottle to glass. Clear garnet with light tan head. Yeast floating from aggressive pour. Moderate low lactic/sour with cherry and malt. Taste is tart cherry. Sweetness at the finish is complimentary.