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)

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.

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.

(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.

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...

Black colour, beige foam. Nose of coffee, roasted malts, vanilla. Taste is very sugary, artificial sweetness, clouing syruppy. Not my cup of tea.

330ml bottle. Cloudy, chestnut colour with ruby shimmer and average, frothy, slowly diminishing, somewhat lacing, dark beige head. Yeasty, vinous fruity, woody and mildly tangy aroma, notes of oak, blue grapes, grape juice, red wine, blue berries, some bramble, black currant, whiffs of marmite. Taste is mildly tart, slightly dry woody and yeasty, vinous fruity, minimally tangy and tannic, hints of oak, blue grapes, red wine, unripe dark berries, a touch of plum. Minimally creamy, watery texture, minimally dry and minimally astringent palate, medium, dense, foamy carbonation. Harmonious, homogeneous, balanced, unobtrusive, not overly complex - nice.

Bottle, shared with Laura, while cycling with our racebikes and looking for a place to pauze for a bit and have a quick meal or snack, we stumbled upon a cardboard sign that pointed towards someone's garden basically. We stopped and asked whether they also had a little food and they did actually have great pancakes with strawberries, ice and whipped cream and behold: a beer I hadn't rated yet. -- Unclear orange voor, huge foamy off-white head that lasts for a long time. Aroma is malts, moderately hoppy. Flavor is malts, stronger hops, typical Belgian style IPA imo, not one of those intens tropical fruity ones. Not bad.