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Petrus Rood Bruin

Petrus Rood Bruin

The Brewery

Brouwerij De Brabandere
Rijksweg 33
B-7623 Bavikhove
West Flanders
Belgium
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Beer Style

Flemish Red-Brown Beer


The Beer

Petrus Rood Bruin (renamed from Petrus Oud Bruin) is a traditional Flemish red-brown beer, typical of the area surrounding Kortrijk and Roeselare.

This beer, with its deep, dark red colour, matures for 18 months in oak foeders (giant wooden casks). Petrus Original, as Petrus Rood Bruin is sometimes called, has a slightly sour taste reminiscent of wine.

It is a relatively light beer and a perfect thirst-quencher, ideal as an aperitif or with food.

Petrus Rood Bruin is a blend of 33% of Petrus Aged Pale, a pure foeder beer that has matured in the casks for two years, and 67% of a young, brown beer.

These “cut” beers were traditionally made to extend shelf life. The younger, darker beer provides the colour and the Petrus Aged Pale contributes the sour flavour impressions.

Since the 1970s the De Brabandere brewery has been gradually building its range of specialist foeder beers.

Their Petrus family of beers are split into two ranges, Petrus Sours and Petrus Tradition. These include Petrus Blond, Petrus Dubbel Bruin, Petrus Tripel, Petrus Spéciale (amber), Petrus Aged Red and the Petrus Aged Pale used in this blend.


Alcohol

5.5% ABV

Fermentation

A top-fermented beer matured in oak foeders.

Ingredients

Petrus Rood Bruin is brewed with water, a house yeast, pale and roasted malts and Saaz hops.

Colour & Transparency

Petrus Rood Bruin takes on a dark brown colour in the glass underneath a creamy head of froth.


    Serving Temperature

    10 °C / 50 °F

    Serving Glass

    Petrus Rood Bruin is served in an elegant tall stemmed glass. The distinctive tulip shape it is perfectly suited to let the beer's aromas fully develop.


      Character, Tastes & Aromas

      Petrus Rood Bruin has aromas of candied fruit and figs; there are fruity accents of cherry and peach and scents of malt, butter and caramel.

      The predominant taste is a slightly sour, lactic acid, flavour.


        Culinary

        Flemish red-brown beers are not unlike wine so they are equally suitable as aperitifs or with a meal. As an ingredient they will add a freshly sour touch to stews and sauces.

        They are delicious served with vinaigrette salads, goat and sheep's milk cheeses and chocolate.


        Keeping and Storage

        The brewer recommends keeping this beer for up to 24 months in the bottle and for up to 6 months on tap (keg).

        There is no need or use in storing this beer any longer than recommended as there will be no further positive taste evolution.


        Availability

        Bottle ✔       On Tap 

        Available in 33cl and 75cl bottles and on tap (30l kegs). This traditional Oud Bruin ale is widely available throughout Belgium in specialised cafés, beer shops and supermarkets.

        Outside Belgium you will also have no problem finding this one thanks to the extensive and successful export activities of brewery De Brabandere.


        Other Brouwerij De Brabandere Beers

        Petrus Blond
        The Petrus family from Brouwerij De Brabandere unveils a world of aromas and flavours. Petrus Blond is a classic from a Petrus Tradition range that also includes the Dubbel and Tripel. The hop cones adorning the gold-coloured lab ...

        Petrus Aged Red
        Petrus Aged Red is a unique dark fruit beer matured in oak foeders. Unlike a traditional kriek, this Morello cherry beer is not based on a spontaneously-fermented lambic beer. The brewer’s greatest challenge was to find the right ...

        Kwaremont
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        Wieze
        Even in country that is as steeped in beer as Belgium is the Wieze brand is iconic. That’s in part down to the Wieze October festivals, inspired by the famous Munich beer fests, that were held for many years until 1987, winning a ...

        Bavik Super Pils
        Bavik Super Pils’ name did not come out of the blue. In most pils beers, a higher-density wort is brewed and water is added after fermentation using the so-called ‘high gravity’ method. But this is not how De Brabandere goes abou ...

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