Petrus Sour Quad
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Tasting Notes
The aroma leads with dark dried fruit — prunes, raisins, and a thread of sour cherry — undercut by vinegar acidity and a faint leather earthiness. On the palate, rich malt sweetness from the quadrupel base pushes through waves of lactic and acetic tartness, layering fig, brown sugar, and a touch of dark chocolate. The body is full and almost syrupy, which keeps the sourness from turning harsh. The finish is long, drying, and gently warming — the unusually high ABV at 10.5% makes itself known without dominating.
About the Brewery
Bavik is a family-owned Belgian brewery based in Bavikhove, West Flanders, with roots going back to the late 19th century. They're best known commercially for their mainstream lager, but their Petrus range is the serious side of the house — aged in oak foeders and built around the traditional West Flemish sour ale tradition. The Petrus lineup has earned respect among sour ale enthusiasts as a benchmark for the Flanders brown style.
Food Pairings
Aged Gouda works well because its caramel nuttiness mirrors the beer's dark malt sweetness while the cheese's salt cuts the acidity cleanly. Braised short ribs or duck confit match the richness of the body and stand up to the vinous tartness without being overwhelmed. A dark chocolate tart with sour cherry compote echoes the beer's own flavor profile and makes the pairing feel almost seamless. Strong washed-rind cheeses like Limburger hold their own against the acetic bite and add a funky counterpoint.
Style Guide
Flanders Oud Bruin, or old brown, is a Belgian sour ale defined by a balance of dark malt sweetness and acidic complexity — typically lactic with some acetic edge — built up through long aging, often in oak. It originated in East and West Flanders and is closely associated with traditional foeder-aging practices that allow wild microorganisms to develop over months or years. Compared to its cousin the Flanders Red, the Oud Bruin leans darker and maltier, with less sharp fruit-forward acidity and more dried fruit and caramel depth. ABV generally runs from around 4% to over 10%, with higher-gravity versions like this one sitting at the extreme end of the spectrum.