Super Boil
(has 5 batches)

Many thanks to Erzengel for sharing! A slightly hazy dark reddish brown beer with a small off-white head. aroma of sour cherries, red wine, plums. taste of sour red fruits, cherries, grapes, caramel, lactic fruits, great stuff!

Many thanks to kappldav123 for sharing! Intense deep nose. The beer starts great deep sour, intense malty. Concentrated deep malts, round and smooth with a fantastic depth. Sour woody, aroma of cherries and concentrated sour worth. Fantastic intense concentrated aftertaste. Great stuff!

Out of the first BeerSeekerBox. Bottle looks really good. Beer in the glass brownish, small head. Intense sourish aroma. Starts sourish-dry, woody notes of berries, sour cherries, bitter background. Also woody notes, complex sour, but still well balanced. Light hints of caramel. Finish again sour cherries. Wow! Awesome beer!

New variation on Verzet’s Oud Bruin, the beer that basically made this brewery’s current reputation as innovators of an old, difficult Flemish beer style; the difference with the regular version seems to be that the wort has been boiled for no less than sixteen (!) hours here. This idea is based on old practices, when wort for this particular beer style was boiled up to thirty hours to get an extensive Maillard reaction (caramelisation), but since no producer these days boils it longer than two hours, this is an interesting historical experiment to say the least. Launched during their open doors weekend in March and bottled in 37,5 cl ‘geuze’ bottles with crown cap and cork. Regularly shaped, frothy, membranously lacing, yellowish tan head over a hazy dark ruddy brown beer with burgundy hue, cloudy and a bit ‘muddy’ with sediment. Aroma of redcurrant, blackberry juice, dusty old oak wood, passionfruit, red wine vinegar, caramel, balsamico, beetroot juice, old nut shells, damp earth. Estery onset, lots of berry acidity with impressions of half ripe blackberries, redcurrant and sour cherries, sharp but not as puckeringly so as in the regular version, with a softer, sweetish passion fruit and nectarine hint hidden inside, blending perfectly with a soft, ‘moelleux’ caramelly, brown bready and hazelnutty malt sweetish soil, of the right amount this difficult and often wrongly executed style needs, yet severely dried by this fruity and somewhat vinegary sourness. Carbonation is medium to softish, adding to a rounded, pleasant mouthfeel. Finishes very dry and tart, with lots of berry-like juiciness, earthy yeasty aspects and woody tannins accentuating the dryness (unsurprising after spending 324 days in a wooden barrel, of course), eventually followed by a very late, briefly lingering hop bitter touch. Uncompromising, bold example of Flemish ‘oud bruin’, but the goal of boiling the wort fort his long has clearly been achieved, resulting in a sour ale which has more roundness, depth and maturity than the regular one, which is sharper and more vinegary (though equally complex). Superb example of the style and likely Verzet’s most impressive achievement so far.

17/03/2018 - 37,5cl bottle @ the brewery Open door days. Hazy brown with medium head. Nose is sour, caramel, vinous, wood, fruits. Taste is the conventional Oud Bruin but more pronounced, sour, vinous, some fruits, wood, caramel, some fig, some plum, and a very long aftertaste. Very nice. I realy love it.