Appearance - 8 | Aroma - 6 | Flavor - 8 | Texture - 6 | Overall - 7
Gekocht op 29-03-2024 bij Biergigant/Verhelst in Dendermonde. En thuis laten beoordelen door mijn smaakpapillen op 8-02-2025.
Oud Bruin Barrel reserve, Bordeaux BA wordt gebrouwen door Brouwerij Rolling Hills uit Oudenaarde. Het is het verhaal van de broers Karel, Edward en Antoon Vandermeersch, Karel die reeds geïnteresseerd was op jonge leeftijd, roerde en brouwde wat in de potten in moeders keuken en bracht Edward op het idee om een thuisbrouwerij op te richten. Een omweg langs bierfirma Petre Devos zorgde voor het ambitieuze plan om een eigen brouwerij te bouwen. Deze kwam er in 2020 en werd gedoopt tot Brouwcompagnie Rolling Hills, een ode aan de heuvels van de Vlaamse Ardennen en op de manier waarop ze bier brouwen: een oude ziel met een frisse kijk.
OUD BRUIN BARREL RESERVE, BORDEAUX BA is een wazig donkerrood bier dat een normale hoeveelheid moussig beige schuim produceert. Dit blijft sterk aan je glaswand kleven maar zakt naderhand vlug in elkaar tot er nog een dun laagje overblijft. CO2 belletjes zijn niet te zien wegens te donkere kleur.
HET AROMA:
Licht zurig, zoetje, kers, rood fruit, mout, hout, rode wijn.
DE SMAAK:
Licht zurig, zoetje, kers, rood fruit.
HET MONDGEVOEL:
Medium body, wat bitterdroog, gladde textuur en een medium prikkelend koolzuurgas.
DE NASMAAK:
Vloeit wat uit, licht zurig, zoetig, een zeer klein bittertje, kleine droge toets, hout.
HET TOTAALGEVOEL:
Een harmonieus bier.
HET VERDICT:
Het zure is niet te sterk maar toch alom tegenwoordig, goede verhouding zoet-zuur, een verrassende alcoholtoets in het aroma. Lekker. Info en foto’s te zien op: http://www.beersfrombelgium.eu/nl/Oud_Bruin_Barrel_reserve__Bordeaux_BA-b-4698.html
Appearance - 7 | Aroma - 7 | Flavor - 8 | Texture - 8 | Overall - 7.5
Strong chocolate stout by the guys who started their enterprise by reviving the old Petre Devos brand in Oudenaarde, with a name referencing a Burgundian duke who married a Flemish countess and by doing so, kickstarted the Burgundian period in the history of the Low Countries. Enjoyed at café De Redding in the Brugse Poort quarter of Ghent - cheers Priscilla! Pale greyish beige, moussey to creamy, slowly opening, tiny-bubbled head on a black(ish) beer with ruddy hue. Aroma of 'Koetjesreep', caramel sauce, cola, Pim's cakes, nougat, liquorice candy, ground cashew nuts, bayleaf, dried orange peel, raisins, brandy. Cleanish, sweet onset, dried blueberries and figs, sharpish carb - even stingy, yet still slick, somewhat creamy mouthfeel; deeply toffeeish maltiness with a chocolatey edge, but less chocolatey than expected based on the concept. Biscuity and lightly sweet-nutty aspects as well, superseded by a slight dried citrus peel whiff at the back and a trace of coffeeish roastiness - but neither of those add strong bitterness, which in the end remains subordinate to the sweetness. Touches of liquorice and bayleaf here and there, before a brandy-like, warming alcohol glow rounds things off. Sweet and creamy stout, very slick and easily drinkable; perhaps not as rich and desserty as the average postmodern U.S.-inspired strong stout these days, but in itself a tasty and enjoyable, somewhat idiosyncratic beer. Quite liked it.
Appearance - 7 | Aroma - 7.5 | Flavor - 7 | Texture - 8 | Overall - 7
Pours dark, unclear brown. Scent is very vineous, woody, tannins. Bit of roast, red wine. Taste is full, tart, dry, vineous, astrigent. Tannic. Very woodforward. Medium body ( drying, makes it feel a bit more thin, and also seems to push the perceived carbonation up)
Appearance - 7 | Aroma - 7.5 | Flavor - 7 | Texture - 8 | Overall - 7.5
Pours slightly hazed blonde. No real head. Scent is very full, complex, almost like a lambic in terms of complexity. Taste is tart, sharp, buttery, oak, funky, brett. Complex. Yoghurty acidity. Nice, very culinairy beer.
Appearance - 7 | Aroma - 7.5 | Flavor - 7 | Texture - 7 | Overall - 7.5
Pours peachy orange, no head. Scent is acedic, mild to hidden fruit. Taste is tart, acetic, mild fruit, dry, oaky, tannic. Bit wattery. Mild in acidity. Refined yet harsh. Not a very drink-forward beer, more suitable for a elegant food pairing.
Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 7
(Keg at Pikkulintu Puotila, 20240919) The beer poured dark brown with reddish tint, and hazy. Its head was medium sized and white. Aroma had malts, berries, candi sugar, sourness and toasted notes. Palate was medium bodied with medium carbonation. Flavours were malts, berries, candi sugar, toasted notes, sourness, tartness and bitterness. Aftertaste malty, tart and bitter. A tasty and balanced Oud Bruin from a new brewery.
Appearance - 7 | Aroma - 8 | Flavor - 8 | Texture - 7 | Overall - 7.5
Blonde ale by Rolling Hills fermented with Bifidobacterium, the anaerobic bacterium turning glucose into lactic acid and acetic acid, sometimes used in yoghurt (and frankly I never saw this one explicitly advertised in any sour beer so far, though it doubtlessly occurs naturally in many sours); the beer was then aged in French oak barrels, in the end creating an 'aged pale', probably inspired by the Petrus Aged Pale that made Bavik famous in American craft beer circles a couple of decades ago. Thinnish but regular, off-white, delicately 'Brugse kant'-like lacing, opening head over an initially crystal clear, apricot blonde beer with warm old-golden glow, turning misty and a bit more orangey with sediment. Strong bouquet of indeed artisanal Romanian yoghurt, 'Fromage de Herve', sweaty feet, wet oak wood including its vanillin scent, raw radish, lemon juice, goat cheese, dry white wine, green apple, yellow plum, gooseberry, wet hay, sour grapes, clay, volatile touches of strawberry, homemade vinegar, lime, musty cellar. Very estery onset, lots of sour fruits like green gooseberry, green plum and green apple, but also hints of pear and peach, notably tart and very lemony as well, even actually tasting like lime juice at first; refined but active carbonation only accentuates the sourness, which evolves into a thoroughly yoghurty lactic acidity, but also - as expected - a sharper vinagery streak. Rounded pale malty core, white-bready, severely dried by the acids but also richly adorned by all that fruitiness, which in itself is soon amplified by the barrel treatment, adding a very white grape-like factor to the whole. Woody tannins in turn reinforce the dryness established by the acids, but the latter burn through it all, with a homemade fruit vinegar-like aspect piercing deep into the finish; vague floral notes are present, but it is this sharper yoghurty lactic acidity, carrying all that radiant yellow-green fruitiness on its back, which gets the last word. Puckering sourness from beginning to end here, with very lemon- and lime-like effects, but compared with e.g. many American sour ales, this certainly stands the comparison favourably - or even tops many of those. 'Le goût américain', as Boon says - but a tad too acidic and vinegary for me to fully enjoy. Very interesting and memorable creation, though - perhaps one to store away in a deep corner of the cellar to forget for a year or ten, like I once did with Petrus Aged Pale, with delicious results...
Appearance - 6 | Aroma - 6 | Flavor - 4 | Texture - 6 | Overall - 4
Black colour, beige foam. Nose of coffee, roasted malts, vanilla. Taste is very sugary, artificial sweetness, clouing syruppy. Not my cup of tea.