NG Oud Bruin

I came back from my recent Wisconsin trip with a couple 4pks of the Oud Bruin. It's good, but needs time to mature, which I think it will, given what I've gathered regarding the yeast being added in later. Now, compared to some of the Jester King sours, which they release when they feel the beer has matured to what they want it to be, I can only think, Dan released at the point he was comfortable with it, and with people aging it. I think it definitely needs time to mature, if wild yeast is in there, it should get more sour over time, just as some of the Jester King sours continually mature as they are unpasturized and unfiltered. I think it all depends on what the brewer has decided what they want the beer to taste like when they release it, when that point it reached, it is released. Just my $.02 from having had my fair share of sour beers.

 

I for one am loving it. Just grabbed another 4-pack at the grocery store, and will grab some more tomorrow for my vacation trip.

 

Do you have a source for the "wild yeast added back in just before bottling?" Seems like an unlike way of doing it (versus just adding a fresh, neutral strain to give the beer bubbles), especially if you are going to the trouble of pasteurizing the beer beforehand.

 

I also wanted to ask this question.

 

I agree. With this beer being pasteurized, I would think a standard brewers yeast would be added rather than a wild strain. If that is the case, I can't imagine this beer developing or changing all that much when it is cellared and aged.

 

It's pasteurized with yeast added back into the beer for conditioning. That yeast, even if it is a small amount, will help age the beer. But this base is a lot like Bob Ross laying down some big, indistinct shapes on a canvas. Give Dan some time, and he'll fill in the happy trees, mountains, and waterfalls. No chimneys, though- Bob Ross hated chimneys.

 

I would guess that it is NOT wild yeast/bacteria beng added back in.

 

This beer will age like a dubbel, in my book. The changes will be subtle and deal with malt characteristics, which will in turn change the drinker's perspective on the sourness of the beer.

 

Guess I'm not the only one who was nerdy enough to read "A Statistical Analysis of the Work of Bob Ross"

 

I don't have an online source – I got it verbally from two different people who heard it (on separate occasions) at the brewery.

I agree that it sounds unlikely that they'd add back in a literal wild yeast strain, and I may have heard "wild" from one person and inferred it from what the other said so that part may be off, but it also seems unlikely to me that they'd add a neutral strain just to add bubbles, since the beer seems explicitly intended to be cellar-able.

 

Ah yes the telephone game. Where the phrase "Suzie likes to to play hop scotch," turns into "Suzie is a raging alcoholic and steals scotch."

 

Suzie is a *****

 

Purple Monkey Dishwasher.

 

Skinner says the teachers will crack any minute...LOL love the old Simpsons episodes.

FWIW, the 20th anniversary beer says something about long-term cellaring on the label as well and I am certain there is no wild yeast in that beer.

 

Just reporting what I was told. Feel free to discount or ignore it as you will. If you have a more authoritative source of information on this, by all means please step up and provide it.

 

yeah- the current sour craze has led to many folks assuming that it's the yeast/bacteria that makes a beer cellar-able. Stouts and Dubbels age well because flavors develop due to oxidation, not yeast propigation. And you certainly don't want any wild bacteria in those beers.

So Dan is just saying, "Hey, stick this beer in your cellar and it will probably taste a lot different in a few years". He doesn't always get specific about why, unless you ask him.

 

All very true, but regardless of the label, the name of the beer in this case would imply that we're talking about an oud bruin, which by definition gets its distinct flavor from active yeast and bacteria, both during fermentation and in the bottle.

 

Who is this Suzie? I would like to meet her and her stolen scotch.

 

I doubt even he knows what to expect.

 

Confirmed that Oud Bruin is re-pitched with Brewer's Yeast, not wild yeast or bacteria.

Also,"Brown Peach Ale" will indeed hit the Beer Depot on Friday before GToM. It is unpasteurized, as expected. No official word on Saturday or Sunday, though.