Draft @ LCBF 2017. Pours an amber color with a small off-white head. Has a fruity sour woody caramel aroma. Fruity malty sour woody caramel flavor. Has a fruity malty sour tart woody caramel finish.

11.11.2017, 0,375l bottle shared with friends @ local tasting:
Nice fizzy-creamy mediumlasting head. Aroma is slightly dry sour-ish boozy, oak, booze, bloodlike minerals, grass, berry skin, fruit stones, bark, toast, hay, weeds. Taste is slightly dry sour-ish grassy, weeds, oak, bark, bloodlike minerals, berry skin, fruit stones, mild vinegar, unripe berries, toast, hay. Medium bitterness, slightly dry and harsh sour-ish mouthfeel. Not really my cup of tea.

Tap@Beavertown Extravaganza 2017, London - dark brown coloured pour with beige head. Sour dark fruity with some prominent oaked wooden notes, vinegar, light bretty, tart fruity close.

From tap. Pours hazy amber with a small off white head. Aroma is overripe fruity. Dry, citric and dligtt wooden fruity. Spirish and slight wooden sweet and citric finish.

Sampled @ London Craft Beer Festival 2017. A almost clear deep amber beer with a small off-white head. Aroma of tart fruits, red malt, Brett. Taste of tart Red fruits, wood, brett, nice.

Sampled at LIBF2017. Thnx for sharing, everyone ! Pours dark brown, with a copper-red glow. Not much head. Smell is weak, oak, red wine. Taste is dry, sour, astrigent, red wine. Some fruity notes. Mild ’glue’ . OK . others seemed very enthousiast but I just wasn’t.

Keg at MK BG, 08/06/17. Reddish brown with a decent light crimson head. Nose is sharp raspberries, funk, wood must, damp hay, earthy. Taste comprises mellow berru fruits, dirty straw, funk, light brett, red grape must, light smoke, barnyard. Medium bodied, fine carboantion, drying close with a mellow pucker. Decent enough balanced sour but perhaps lacks complexity.

At LIBF. Collab of Ducato with Oxbow (bottled in Ducato’s typical, elegantly ’Italian’ bottles), an ’oud bruin’ in a fairly traditional way, except for the red wine barrel ageing, that is. Pale beige, creamy, stable head over a hazy caramel brown beer with reddish burgundy hue. Aroma of passion fruit, old walnuts, dry red wine, grape peel, red wine vinegar, caramel, very old dry sherry, fermenting apples. Tart basic flavour, passionfruit and unsugared yoghurt notes, softish carbo, grape peel wryness especially towards the end, nutty malt base, drying sourishness throughout in a very wine- or even mildly vinegar-like way, blending well with the somewhat sharpish nutty malt background, the softer caramelly aspect of which carries the sharpness and tartness well. Woody tannins and astringent dry wine accents in the end as intended, very dry. Sharp example of the style, maybe this gets a bit softer with age, but in any case it has depth and a caramel-malty ’roundedness’ in its core to provide structure against the wine and wild fermentation astringency. ’Oud bruin’ (traditional Flemish sour ale) is not an easy style to tackle at all and is often taken a bit too lightly in my opinion, but this one performs well.