tVerzet - Oud Bruin Megablend 2022 (750mL)
Sale price
10.157 Ft
Unit price13.543 Ft per l
Prices include VAT.
Max. 12 per item. For larger orders, please email us at webshop@gravity.shop.
Only 1 in stock
Flavor Profile
The 2022 Oud Bruin Megablend is a traditional Flemish sour beer, created in collaboration between Brouwerij tVerzet and 11 other local brewers. Each participant donated 200 liters of beer, aged in wooden barrels for 2-4 years depending on the brewery, and then blended them at tVerzet's own brewery in Anzegem. Megablend 2022 debuted at the largest event for Oud Bruin beers, the Oud Bruin Fest, and quickly won over the hearts of lovers of the style.
Taste Notes
Sour Cherry
Plum
Oak
INGREDIENTS
PRODUCER INFORMATION
Producer: tVerzet
Belgian Brouwerij tVerzet is based in Anzegem, West Flanders. Its name, meaning “resistance,” reflects the rebellious and independent spirit of its founders. The brewery first made its name by reviving and reinterpreting a traditional Flemish beer style, the red-brown ale known as Oud Bruin.
Founders Alex Lippens, Koen Van Lancker, and Jens Tack met at brewing school in Ghent. What began as a hobby and a creative side project, while the three were working at renowned breweries such as De Proef and Omer, gradually developed into something much more ambitious. As their experiments continued to evolve, they decided to turn the project into an independent brewery.
After acquiring their own equipment and establishing their production site, the three gained the freedom to explore techniques that had fascinated them from the beginning. Long boils, barrel aging, and different blending methods became central to their approach, allowing them to combine traditional Belgian brewing with a distinctly experimental spirit.
Founders Alex Lippens, Koen Van Lancker, and Jens Tack met at brewing school in Ghent. What began as a hobby and a creative side project, while the three were working at renowned breweries such as De Proef and Omer, gradually developed into something much more ambitious. As their experiments continued to evolve, they decided to turn the project into an independent brewery.
After acquiring their own equipment and establishing their production site, the three gained the freedom to explore techniques that had fascinated them from the beginning. Long boils, barrel aging, and different blending methods became central to their approach, allowing them to combine traditional Belgian brewing with a distinctly experimental spirit.
