Tag Archives: Oud bruin

Ü is for Ümlaut

The full title of this blog post is, Ü is for Ümlaut. My quest for Funk, Oud Bruin, and Church – how Science became relevant again.

This past weekend i decided to tour three of my favourite breweries for the first time.  My pilgrimage began at the Funk Lab of Nickel Brook Brewing Co. where Science is being made relevant again by these clever people in Burlington.  Funk and sour and fruit make for delicious science.  I’ve been a fan all summer of the Ceres and the Raspberry Über where vegetables, fruit,  bacteria and yeast excite both the palate and the imagination. It’s the miracle of science. Also, any brewery that celebrates the Ümlaut is my kind of place.   Oh yeah, the sommelier glass i got was also worth the trip. Ü is for Ümlaut.


At the Exchange Brewery in Niagara-on-the-Lake [the town with more hyphens than your town], my goal was to nab bottles of their heavenly nectar – Oud Bruin. What i found was a tasting flight with a bonus sample [because the bar “messed up” – heh]. I particularly loved the Peppercorn Rye Saison, the White IPA, and the award winning Foreign Exchange Stout.  Also, they made my Instagram account look instantly better [@travisoke].

 

So, yes, I went to a couple of breweries and to church this weekend.  Silversmith Brewing Company is situated in a renovated church building in Niagara-on-the-Lake where i became one of the congregation.  I loved the Bavarian Breakfast Wheat and the Golden Ale, but the Rosewater Kellerbier led the worship for me that day.



The Oud Couple – heh

I found two beautiful creations this week – “oud”ly enough at the same place [heh]. Revel Cider’s Revelation Oud Blanc and Exchange Brewery’s Oud Bruin at The Only in Toronto. The Oud Bruin i have had before, and raved and raved about it to anyone that would listen. My daughter M subsequently drank her weight in Bruin [heh].

An “Oud” is a complex sour – Belgian style – usually aged in barrels.  Just like many red wines that i like, there are pronounced tannins [pr. tan-in, heh] in a sour. This is my new favourite discovery in the beer world. I’ve even devoted part of my wine cellar to sours.

Here are the two beauties side by side – the Oud couple [heh].

Further research uncovered that the Revel cider [located in my home town of Guelph – or G-town as the kids call it] was barrel aged for 8 months and partially soured with wild pears – if i understand brewer’s talk at all – and there’s really a good chance that i don’t.  However, what i do understand is delicious.

Further, further research uncovered that Exchange brewery used a lactic fermentation and aging in oak barrels with a “mixed cocktail” [their words] of wild yeast and bacteria.

Speaking of research – i’m working on my own authoritative guide to all things sour and yeasty and bacterial [actually only the ones pertaining to beer – heh]. Sneak preview below.

Thanks C for promoting the liberal use of “heh”.  Heh.