An idiosyncratic sour ale from the Belgian province of East Flanders, “old brown” walks a line between malty and tart, sweet and acidic, making it uniquely approachable and quenching. The name Oud Bruin can designate a high gravity provision beer for laying down or a low gravity biere de table for everyday consumption. Low-gravity versions of Oud Bruin seldom if ever travel beyond the towns where they are brewed, making them among the rarest and most exotic session beers in existence today ... but that's no obstacle to joy if you're a homebrewer! Figs, chocolate, caramelized sugar, toffee, and dark fruit bounce around in the malt profile, balancing increasing sourness as the beer ages. While very young, it will drink like a fruity and funky English brown ale with hints of acid peeking through. With age it becomes lean-bodied and dry, with elevated earthy and stone fruit character, cream sherry notes, and more pronounced sourness from the continued fermentation of acid-producing bacteria. Oud Bruin de Table can be bottled and consumed after just a month or two in secondary if you wish, but under most conditions it will need 12 to 18 months to develop authentic sourness – your mileage may vary, so sample periodically and package when you like the flavor. Or make an extra batch or two for extended aging and then use to blend with younger versions of the same beer ... or add fruit to the secondary after a year ... or bottle-condition and serve it straight and unblended, and savor the taste of idiosyncracy in this one-of-a-kind ale.