Which statement describes Oud Bruin’s malt base, adjuncts, hops, and fermentation creatures?

Which statement describes Oud Bruin’s malt base, adjuncts, hops, and fermentation creatures?

• A. Base of Vienna malt with a dark caramel malt and a touch of black or roast malt; maize often included; high-alpha hops; Saccharomyces only.
• B. Base of Pils malt with judicious amount of dark cara malt and tiny bit of black or roast malt. Often includes maize. Low-acid continental hops. Saccharomyces, Lactobacillus and Acetobacter for fermentation and sourness. Water high in carbonates and magnesium accent the sourness.
• C. Base of pale malt; coriander; top-fermentation; no sourness.
• D. Base of wheat; yeast fermentation; no bacteria.

Answer: (B)

Oud Bruin is a dark, mildly sour ale built on a pale malt foundation with some darker malt accents and a touch of roast, often supplemented by maize as an adjunct. The hops are kept relatively low, so they don’t overwhelm the malt or the sour character. The distinctive sourness comes from a mixed fermentation: Saccharomyces for the main fermentation, complemented by bacteria such as Lactobacillus and Acetobacter that develop the lactic and acetic sour notes during aging. Water chemistry in some traditional examples also features minerals like carbonates and magnesium that can enhance and carry the sour impression. This combination—pale base with some dark malt, maize adjunct, low hops, and a yeast-plus-bacteria fermentation approach—best matches Oud Bruin.

Oud Bruin is a dark, mildly sour ale built on a pale malt foundation with some darker malt accents and a touch of roast, often supplemented by maize as an adjunct. The hops are kept relatively low, so they don’t overwhelm the malt or the sour character. The distinctive sourness comes from a mixed fermentation: Saccharomyces for the main fermentation, complemented by bacteria such as Lactobacillus and Acetobacter that develop the lactic and acetic sour notes during aging. Water chemistry in some traditional examples also features minerals like carbonates and magnesium that can enhance and carry the sour impression. This combination—pale base with some dark malt, maize adjunct, low hops, and a yeast-plus-bacteria fermentation approach—best matches Oud Bruin.