Monks House of Ale Repute in Sioux Falls, SD, had several Grand Teton beers on tap during American Craft Beer Week 2013. Among them was Oud Bruin, a Belgian-style sour ale. According to the beer’s Untappd page, Oud Bruin is no longer in production, making it even more desirable. I was happy to be able to try this beer for the 25th anniversary of Grand Teton Brewing Company.
More about Grand Teton’s Oud Bruin
Style: Belgian / Sour Ale
2013 marks the 25th anniversary of Grand Teton Brewing. In celebration, we’re bringing back three of our favorite styles for this year’s Cellar Reserves. Our Oud Bruin is firmly in the East Flanders tradition. We used American 2-Row barley and German melanoidin malt (for red color) as well as maize (to lighten the body). The worth was boiled in the kettle for four hours and hopped lightly with Idaho Galenas for balance.
We fermented with a Flemish blend of yeast and bacteria cultures, including lactobacillus, pediococcus, and brettanomyces. it took six months at cellar temperature for the culture to achieve the style’s characteristics quenching sourness. Finally, we bottle-conditioned the beer according to the “methode champenoise,” so it can be laid down, to be brought out when it can be truly enjoyed.