Flanders Brown Ale / Oud Bruin
The provinces of East and West Flanders comprise the bulk of the northwest area of Belgium. The two provinces are famous for their sour red-brown ales, although West Flanders gets much of the attention because of well-known brands like Rodenbach, Verhaeghe, and Vander Ghinste. While Belgians refer to beers from both provinces as red-brown ales, there are, in many cases, some significant differences between West Flanders Red ales and East Flanders Brown ales. While the red ales are more famous, there are some hidden treasures from East Flanders that are well worth checking out.
Oud Bruins
East Flanders Brown Ales are sometimes referred to as "Oud Bruins" (Old Browns). They are tart, but less so than their West Flanders cousins. They are maltier, deep brown in color, quite complex and sometimes a bit higher in alcohol. Oftentimes, Flanders Brown ales are aged in stainless steel rather than oak and lack the oak characteristics of their cousins to the west. The definitive example of an East Flanders Brown is Liefmans Goudenband. Others include Vander Ghinste Oud Bruin, Petrus Oud Bruin, Brouwerij Van Honsebrouck Bacchus Flemish Brown, ‘t Verzet Oud Bruin, and Ichtegem Oud Bruin. While these beers are delightful to drink, they are also used in food preparation. Oud Bruin is a key ingredient of Belgium’s most popular dish – Carbonnade Flamande (Belgian beef stew). I have included the recipe below if you would like to give it a try.
Flanders-style American Sour Ales
Not surprisingly, with the popularity of sour beers on the rise in the United States, many craft breweries are taking on the challenge of producing Flanders-style ales. New Belgium, The Lost Abbey, Russian River, The Bruery, Odell's and a host of others are producing excellent - and quite authentic - versions of West and East Flanders ales. Look for that trend to continue for many years to come.
If you are a fan of sour beers, make it a point to investigate the unique and luscious flavors of Flanders Brown Ales. You may end up liking them more than Flanders Reds or Lambics.Salt and freshly ground black pepper, to taste
Carbonnade Flamande (Belgian Beef Stew)
3 pounds lean stew beef cut into 1.5 inch pieces (you can also substitute pork)
All-purpose flour
4 tablespoons vegetable oil
3 large onions, chopped
3 large garlic cloves, finely minced
2 cups beef broth
12 ounces Flanders Brown ale
1/2 teaspoon dried thyme, crumbled
2 bay leaves
1 Tb. grain mustard
1 Tb brown sugar
2 Tb Sirop de Liege or apple butter
Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown (caramelized), stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch oven. Add broth, beer, bay leaves and thyme to beef/onion mixture. Cover and simmer until beef is fork-tender, approximately 1 hour 45 minutes.
Stir in mustard, brown sugar and Sirop de Liege or apple butter.
Remove cover. Boil stew as necessary until liquid is reduced to sauce consistency.
Serve with Belgian frites (fries) and a bottle of Oud Bruin!
