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A style of beer that undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months, which allows residual yeast and bacteria to develop a sour flavor characteristic for this style.
1996, Stephen Snyder, The Beer Companion: A Connoisseur’s Guide to the World's Finest Craft Beers, Quintet Publishing Limited, →ISBN, page 18:
Some oud bruins are also flavored with raspberry or cherry.
2005, Jeff Sparrow, Wild Brews: Beer Beyond the Influence of Brewer’s Yeast, Brewers Publications, →ISBN:
Markowski has produced characteristically tart and acidic Flanders red ales, oud bruins, and lambics using both stainless steel and wooden barrels and finds, quite naturally, the best results come when using wood.
2015, Ashley Routson, “Sour and Barrel-Aged Beers”, in The Beer Wench’s Guide to Beer: An Unpretentious Guide to Craft Beer, Voyageur Press, →ISBN, page 92:
Oud bruins are often referred to as the slightly maltier cousin of the Flanders red.[…]Unlike its red cousin, oud bruins typically don’t spend much time in oak or take on as much oak character, although they are aged for several months, if not a full year.
