Bottle. Color: Orange-reddish brown, beight beige head. Aroma: Red grapes, red fruit, vinuous, tart, caramel hints. Taste: Moderate to over moderate tart, lactic acid, red wine, citrus notes, red grapes, hints of caramel, some oak wood. Moderate sweetness and light bitterness. Dry-ish and very vinuous mouthfeel. Just below medium body. Just below average carbonation. Still young, I think I'm going to get some more for ageing some years, I'm curious how this one will age. Nice red wine-like beer from an even nice brewery.

Yellow-cream head, small & frothy over lively carbonated muddy orange-brown beer. Vinous nose, wet wood, chocolates with fruit ganache, red wine. Chocolate & red wine. Bit of lactic acid, acetic under recognizing treshold. Again winecasks, wood, strawberry. Lactic acid rounding off. Acidthinning, light dry-out effect, very slight oily feel, well-carbonated. Oud Bruin, a bit mild to all accounts, a bit tame for some. But it is definitely nice.

New De Ranke creation, an 'oud bruin' that deliberately wants to hold the middle between two 'oud bruin' traditions in Flanders (historically speaking), namely the darker, only lightly tart (when aged) Oudenaards oud bruin or 'Vlaams bruin' from the south of East-Flanders on the one hand and the more red-hued and more sour tradition of 'Vlaams rood' in the south of West-Flanders. Egg-white, medium thick, mousy head, misty brownish-mahogany robe with amber glow - looking more like a 'Vlaams rood' than a 'Vlaams bruin', but anyway... Aroma of sour yoghurt, passionfruit, redcurrant, apple peel, sour white grapes, wet old wood, blood orange juice, hard caramel, faint hints of tea leaves, sour cream, gooseberries, dry sherry. Sweet-and-sour onset as demanded by the intended style, estery with aspects of passionfruit, redcurrant and brambleberry, with the sour aspect quite lively and 'active' but in a refreshing, almost citric way; medium carbonated, supple body, a tad vinous but altogether light and elegant. Stewed apple and cooked sour red berry impressions continuously accompany a slick brown-bready and caramelly malt core, dried by lactic sourness from the added Jacobins 'foederbier' as well as light tannic aspects, but the whole remains supple, gentle and easily drinkable, with a herbal touch and ongoing tart-fruitiness in the end. Accessible, not sharply sour and well-balanced, this one indeed looks back at 19th- and 20th-century history of Flemish sour ale - and does so in a way that will please traditional and modern craft beer drinkers alike, no doubt.