"\u0424\u043B\u0430\u043D\u0434\u0440\u0438\u0439\u0441\u043A\u0438\u0439 \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u0439 \u044D\u043B\u044C"@ru . . "Una Oud Bruin (Old Brown), anche nota come Flanders Brown o Flemish Red/Flemish Brown, \u00E8 un tipo di birra originario della regione fiamminga del Belgio. Il nome olandese si riferisce al lungo processo di invecchiamento, che dura fino a un anno. Queste birre subiscono una fermentazione secondaria, che pu\u00F2 richiedere tra un paio di settimane ed un mese, ed \u00E8 seguita da un invecchiamento in bottiglia per diversi mesi. La percentuale di alcol pu\u00F2 variare dal 4 all'8%."@it . . . . "Oud Bruin"@en . "Oud Bruin, tamb\u00E9m conhecido por Flanders Brown, \u00E9 um estilo de cerveja proveniente da regi\u00E3o este de Flandres, na B\u00E9lgica. Tipicamente produzida pela cervejaria (pertencente \u00E0 Riva), data do s\u00E9culo XVII. Historicamente produzida como uma \"cerveja provis\u00F3ria\" , esta justifica por isso o desenvolver de algum azedo com o envelhecimento. Estas cervejas eram tipicamente mais azedas do que os exemplos comerciais atuais. Enquanto as Flanders Red Ale s\u00E3o envelhecidas em carvalho, as cervejas brown s\u00E3o envelhecidas a \"quente\" em a\u00E7o inox. Esta cerveja sofre uma fermenta\u00E7\u00E3o secund\u00E1ria, que dura desde algumas semanas at\u00E9 um m\u00EAs, seguindo-se pelo envelhecimento na garrafa."@pt . . . . "1093751013"^^ . "4"^^ . "Oud bruin"@it . . . . "Une vieille brune, ou oud bruin, est un type de bi\u00E8re belge de Flandre-Orientale, notamment autour d'Audenarde. Cette bi\u00E8re est de type ale \u00E0 fermentation haute et est tr\u00E8s proche de la bi\u00E8re rouge de Flandre-Occidentale, avec laquelle elle se confond par sa robe bordeaux, rubis ou rouge, mais diff\u00E8re profond\u00E9ment des brunes hollandaises, qui sont des lagers fonc\u00E9es, comparables \u00E0 des produits belges tels que la Piedb\u0153uf ou le Faro (bi\u00E8re), brass\u00E9es \u00E0 Alken (dans le Limbourg belge)."@fr . . "Vlaams oud bruin, of kortweg oud bruin, of, naar het belangrijkste productiecentrum, Oudenaards bruin, is een oud Belgisch biertype, afkomstig uit de provincie Oost-Vlaanderen. Dit bier kan in geen geval worden vergeleken met het bier dat in Nederland oud bruin wordt genoemd. Het Oudenaards bier is wel verwant aan het West-Vlaamse rood-bruin bier, dat eveneens oud bruin wordt genoemd. Het betreft bovengistend bier dat rijpt in RVS tanks en een gewenste melkzuurinfectie heeft ondergaan. De zurige bieren lenen zich, net als lambiek en witbier, uitstekend als basis voor fruitbier."@nl . "Una Oud Bruin (Old Brown), anche nota come Flanders Brown o Flemish Red/Flemish Brown, \u00E8 un tipo di birra originario della regione fiamminga del Belgio. Il nome olandese si riferisce al lungo processo di invecchiamento, che dura fino a un anno. Queste birre subiscono una fermentazione secondaria, che pu\u00F2 richiedere tra un paio di settimane ed un mese, ed \u00E8 seguita da un invecchiamento in bottiglia per diversi mesi. L'invecchiamento prolungato consente al lievito e ai batteri residui di sviluppare un sapore aspro caratteristico di questo tipo di birra. Di solito vengono utilizzati lievito e batteri coltivati. La percentuale di alcol pu\u00F2 variare dal 4 all'8%."@it . "Liefman's oud bruin"@en . "Oud Bruin (Old Brown), also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style. Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does."@en . "Oud Bruin, tamb\u00E9m conhecido por Flanders Brown, \u00E9 um estilo de cerveja proveniente da regi\u00E3o este de Flandres, na B\u00E9lgica. Tipicamente produzida pela cervejaria (pertencente \u00E0 Riva), data do s\u00E9culo XVII. Historicamente produzida como uma \"cerveja provis\u00F3ria\" , esta justifica por isso o desenvolver de algum azedo com o envelhecimento. Estas cervejas eram tipicamente mais azedas do que os exemplos comerciais atuais. Enquanto as Flanders Red Ale s\u00E3o envelhecidas em carvalho, as cervejas brown s\u00E3o envelhecidas a \"quente\" em a\u00E7o inox. Esta cerveja sofre uma fermenta\u00E7\u00E3o secund\u00E1ria, que dura desde algumas semanas at\u00E9 um m\u00EAs, seguindo-se pelo envelhecimento na garrafa. O estilo de cerveja Oud Bruin apresenta uma complexa combina\u00E7\u00E3o entre \u00E9steres frutados e um car\u00E1cter maltado."@pt . . "1.012"^^ . . . . . "Oud Bruin (Old Brown), also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style. Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does."@en . . "\u0424\u043B\u0430\u043C\u0430\u043D\u0434\u0441\u043A\u0438\u0439 \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u0439 \u044D\u043B\u044C (\u0430\u043D\u0433\u043B. Flanders Brown Ale), \u0442\u0430\u043A\u0436\u0435 \u0438\u0437\u0432\u0435\u0441\u0442\u0435\u043D \u043A\u0430\u043A \u0441\u0442\u0430\u0440\u044B\u0439 \u044D\u043B\u044C (Oud Bruin) \u2014 \u0441\u0442\u0438\u043B\u044C \u0431\u0435\u043B\u044C\u0433\u0438\u0439\u0441\u043A\u043E\u0433\u043E \u043F\u0438\u0432\u0430. \u0412 \u0441\u043E\u043E\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0438\u0438 \u0441 \u043A\u043B\u0430\u0441\u0441\u0438\u0444\u0438\u043A\u0430\u0446\u0438\u0435\u0439 \u0441\u0442\u0438\u043B\u0435\u0439 \u043F\u0438\u0432\u0430, \u0444\u043B\u0430\u043D\u0434\u0440\u0438\u0439\u0441\u043A\u0438\u0439 \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u0439 \u044D\u043B\u044C \u2014 \u0440\u0430\u0437\u043D\u043E\u0432\u0438\u0434\u043D\u043E\u0441\u0442\u044C \u043F\u0438\u0432\u043D\u043E\u0433\u043E \u0441\u0442\u0438\u043B\u044F \u00AB\u043A\u0438\u0441\u043B\u044B\u0439 \u044D\u043B\u044C\u00BB (Sour Ale). \u0424\u043B\u0430\u043C\u0430\u043D\u0434\u0441\u043A\u0438\u0439 \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u0439 \u044D\u043B\u044C \u043F\u043E\u044F\u0432\u0438\u043B\u0441\u044F \u0432 \u0412\u043E\u0441\u0442\u043E\u0447\u043D\u043E\u0439 \u0424\u043B\u0430\u043D\u0434\u0440\u0438\u0438 \u0432 \u0425V\u0406\u0406 \u0432\u0435\u043A\u0435, \u0442\u0438\u043F\u0438\u0447\u043D\u044B\u043C \u043F\u0440\u0438\u043C\u0435\u0440\u043E\u043C \u044F\u0432\u043B\u044F\u0435\u0442\u0441\u044F \u043F\u0440\u043E\u0434\u0443\u043A\u0446\u0438\u044F \u043F\u0438\u0432\u043E\u0432\u0430\u0440\u0435\u043D\u043D\u043E\u0433\u043E \u0437\u0430\u0432\u043E\u0434\u0430 Liefman. \u041E\u043D \u0445\u0430\u0440\u0430\u043A\u0442\u0435\u0440\u0438\u0437\u0443\u0435\u0442\u0441\u044F \u0434\u043B\u0438\u0442\u0435\u043B\u044C\u043D\u043E\u0439 \u0432\u044B\u0434\u0435\u0440\u0436\u043A\u043E\u0439, \u043D\u043E \u043D\u0435 \u0432 \u0434\u0443\u0431\u043E\u0432\u044B\u0445 \u0431\u043E\u0447\u043A\u0430\u0445, \u0438 \u0441\u043C\u0435\u0448\u0438\u0432\u0430\u043D\u0438\u0435\u043C \u0432\u044B\u0434\u0435\u0440\u0436\u0430\u043D\u043D\u044B\u0445 \u0438 \u043C\u043E\u043B\u043E\u0434\u044B\u0445 \u043F\u0430\u0440\u0442\u0438\u0439. \u0426\u0432\u0435\u0442 \u043E\u0442 \u043A\u0440\u0430\u0441\u043D\u043E\u0432\u0430\u0442\u043E-\u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u043E\u0433\u043E \u0434\u043E \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u043E\u0433\u043E. \u0412\u043A\u0443\u0441 \u0441\u043E\u043B\u043E\u0434\u043E\u0432\u044B\u0439 \u0441 \u0444\u0440\u0443\u043A\u0442\u043E\u0432\u044B\u043C \u043F\u0440\u0438\u0432\u043A\u0443\u0441\u043E\u043C \u0438 \u043D\u043E\u0442\u043A\u0430\u043C\u0438 \u043A\u0430\u0440\u0430\u043C\u0435\u043B\u0438. \u0410\u0440\u043E\u043C\u0430\u0442 \u0431\u043E\u0433\u0430\u0442\u044B\u0439 \u0438 \u0444\u0440\u0443\u043A\u0442\u043E\u0432\u044B\u0439 \u0441 \u043D\u043E\u0442\u043A\u0430\u043C\u0438 \u0438\u0437\u044E\u043C\u0430, \u0447\u0435\u0440\u043D\u043E\u0441\u043B\u0438\u0432\u0430, \u0438\u043D\u0436\u0438\u0440\u0430, \u0444\u0438\u043D\u0438\u043A\u043E\u0432, \u0447\u0451\u0440\u043D\u043E\u0439 \u0432\u0438\u0448\u043D\u0438 \u0438 \u0441\u043B\u0438\u0432\u044B. \u0418\u0437\u0433\u043E\u0442\u0430\u0432\u043B\u0438\u0432\u0430\u0435\u0442\u0441\u044F \u0438\u0437 \u043F\u043B\u044C\u0437\u0435\u043D\u044C\u0441\u043A\u043E\u0433\u043E \u0441\u043E\u043B\u043E\u0434\u0430 \u0438 \u043D\u0435\u0431\u043E\u043B\u044C\u0448\u043E\u0433\u043E \u043A\u043E\u043B\u0438\u0447\u0435\u0441\u0442\u0432\u0430 \u0447\u0451\u0440\u043D\u043E\u0433\u043E \u0438\u043B\u0438 \u043F\u043E\u0434\u0436\u0430\u0440\u0435\u043D\u043D\u043E\u0433\u043E \u0441\u043E\u043B\u043E\u0434\u0430. \u041E\u0431\u044B\u0447\u043D\u043E \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u043A\u043E\u043D\u0442\u0438\u043D\u0435\u043D\u0442\u0430\u043B\u044C\u043D\u044B\u0439 \u0438\u043B\u0438 \u0431\u0440\u0438\u0442\u0430\u043D\u0441\u043A\u0438\u0439 \u0445\u043C\u0435\u043B\u044C. \u0412 \u043F\u0440\u043E\u0446\u0435\u0441\u0441\u0435 \u0431\u0440\u043E\u0436\u0435\u043D\u0438\u044F \u0438 \u0434\u043E\u0441\u0442\u0438\u0436\u0435\u043D\u0438\u044F \u043E\u043A\u043E\u043D\u0447\u0430\u0442\u0435\u043B\u044C\u043D\u043E\u0433\u043E \u0432\u043A\u0443\u0441\u0430 \u0443\u0447\u0430\u0441\u0442\u0432\u0443\u044E\u0442 \u0434\u0440\u043E\u0436\u0436\u0435\u0432\u044B\u0435 \u043A\u0443\u043B\u044C\u0442\u0443\u0440\u044B Saccharomyces \u0438 Lactobacillus \u0438 \u0443\u043A\u0441\u0443\u0441\u043D\u043E\u043A\u0438\u0441\u043B\u044B\u0435 \u0431\u0430\u043A\u0442\u0435\u0440\u0438\u0438. \u0421\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435 \u0441\u043F\u0438\u0440\u0442\u0430 4,0-8,0 %. \u041F\u0440\u0438\u043C\u0435\u0440\u044B \u0442\u043E\u0440\u0433\u043E\u0432\u044B\u0445 \u043C\u0430\u0440\u043E\u043A: Liefman\u2019s Goudenband, Liefman\u2019s Odnar, Liefman\u2019s Oud Bruin, Ichtegem Old Brown."@ru . . . "90"^^ . . . . . . . . . "\u30AA\u30FC\u30C9\u30FB\u30D6\u30E9\u30A4\u30F3"@ja . . . . . . "Une vieille brune, ou oud bruin, est un type de bi\u00E8re belge de Flandre-Orientale, notamment autour d'Audenarde. Cette bi\u00E8re est de type ale \u00E0 fermentation haute et est tr\u00E8s proche de la bi\u00E8re rouge de Flandre-Occidentale, avec laquelle elle se confond par sa robe bordeaux, rubis ou rouge, mais diff\u00E8re profond\u00E9ment des brunes hollandaises, qui sont des lagers fonc\u00E9es, comparables \u00E0 des produits belges tels que la Piedb\u0153uf ou le Faro (bi\u00E8re), brass\u00E9es \u00E0 Alken (dans le Limbourg belge). Elle est \u00E9labor\u00E9e \u00E0 partir d'un m\u00E9lange de bi\u00E8res jeune et vieille ainsi que de vari\u00E9t\u00E9s particuli\u00E8res de malts, de houblons, de sucres (bruns et candis) et de levures. Toutefois, elle n'est pas toujours vieillie en f\u00FBt de ch\u00EAne, mais de cuivre. Elle a un go\u00FBt vineux et tannique, dont l'acidit\u00E9 est adoucie par l'eau de la r\u00E9gion, peu calcaire mais riche en bicarbonate de soude. Parfois, un go\u00FBt caram\u00E9lis\u00E9 ou sucr\u00E9 est tr\u00E8s prononc\u00E9. Elle titre de 4 \u00E0 8 % d'alcool en volume. Elle se marie tr\u00E8s bien aux cerises krieks et entre parfois dans la composition de la bi\u00E8re kriek, telle que la Gl\u00FChkriek, une bi\u00E8re servie chaude. Ce type de bi\u00E8re se conserve tr\u00E8s bien, au-del\u00E0 de dix ou vingt ans. Par abus de langage, on qualifie parfois de \u00AB vieille brune \u00BB une bi\u00E8re fonc\u00E9e \u00E9tant demeur\u00E9e en cave pendant plus d'un an."@fr . "Vieille brune"@fr . . "\u0424\u043B\u0430\u043C\u0430\u043D\u0434\u0441\u043A\u0438\u0439 \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u0439 \u044D\u043B\u044C (\u0430\u043D\u0433\u043B. Flanders Brown Ale), \u0442\u0430\u043A\u0436\u0435 \u0438\u0437\u0432\u0435\u0441\u0442\u0435\u043D \u043A\u0430\u043A \u0441\u0442\u0430\u0440\u044B\u0439 \u044D\u043B\u044C (Oud Bruin) \u2014 \u0441\u0442\u0438\u043B\u044C \u0431\u0435\u043B\u044C\u0433\u0438\u0439\u0441\u043A\u043E\u0433\u043E \u043F\u0438\u0432\u0430. \u0412 \u0441\u043E\u043E\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0438\u0438 \u0441 \u043A\u043B\u0430\u0441\u0441\u0438\u0444\u0438\u043A\u0430\u0446\u0438\u0435\u0439 \u0441\u0442\u0438\u043B\u0435\u0439 \u043F\u0438\u0432\u0430, \u0444\u043B\u0430\u043D\u0434\u0440\u0438\u0439\u0441\u043A\u0438\u0439 \u043A\u043E\u0440\u0438\u0447\u043D\u0435\u0432\u044B\u0439 \u044D\u043B\u044C \u2014 \u0440\u0430\u0437\u043D\u043E\u0432\u0438\u0434\u043D\u043E\u0441\u0442\u044C \u043F\u0438\u0432\u043D\u043E\u0433\u043E \u0441\u0442\u0438\u043B\u044F \u00AB\u043A\u0438\u0441\u043B\u044B\u0439 \u044D\u043B\u044C\u00BB (Sour Ale). \u041F\u0440\u0438\u043C\u0435\u0440\u044B \u0442\u043E\u0440\u0433\u043E\u0432\u044B\u0445 \u043C\u0430\u0440\u043E\u043A: Liefman\u2019s Goudenband, Liefman\u2019s Odnar, Liefman\u2019s Oud Bruin, Ichtegem Old Brown."@ru . . "\u30AA\u30FC\u30C9\u30FB\u30D6\u30E9\u30A4\u30F3\uFF08\u3042\u308B\u3044\u306F\u30AA\u30FC\u30C9\u30FB\u30D6\u30E9\u30A6\u30F3\u3001\u30AA\u30E9\u30F3\u30C0\u8A9E\uFF1AOud Bruin\uFF09\u306F\u3001\u30D9\u30EB\u30AE\u30FC\u306E\u30D5\u30E9\u30F3\u30C7\u30EC\u30F3\u767A\u7965\u306E\u30D3\u30FC\u30EB\u306E\u30B9\u30BF\u30A4\u30EB\u306E\u4E00\u3064\u3002"@ja . . . "Oud bruin"@en . "Vlaams oud bruin"@nl . . "2398830"^^ . . . . "3076"^^ . . "Oud Bruin"@pt . "15"^^ . "\u30AA\u30FC\u30C9\u30FB\u30D6\u30E9\u30A4\u30F3\uFF08\u3042\u308B\u3044\u306F\u30AA\u30FC\u30C9\u30FB\u30D6\u30E9\u30A6\u30F3\u3001\u30AA\u30E9\u30F3\u30C0\u8A9E\uFF1AOud Bruin\uFF09\u306F\u3001\u30D9\u30EB\u30AE\u30FC\u306E\u30D5\u30E9\u30F3\u30C7\u30EC\u30F3\u767A\u7965\u306E\u30D3\u30FC\u30EB\u306E\u30B9\u30BF\u30A4\u30EB\u306E\u4E00\u3064\u3002"@ja . "Vlaams oud bruin, of kortweg oud bruin, of, naar het belangrijkste productiecentrum, Oudenaards bruin, is een oud Belgisch biertype, afkomstig uit de provincie Oost-Vlaanderen. Dit bier kan in geen geval worden vergeleken met het bier dat in Nederland oud bruin wordt genoemd. Het Oudenaards bier is wel verwant aan het West-Vlaamse rood-bruin bier, dat eveneens oud bruin wordt genoemd. Het betreft bovengistend bier dat rijpt in RVS tanks en een gewenste melkzuurinfectie heeft ondergaan. De bierstijl is bedreigd: slechts enkele producenten blijven over. Bekende merken in de stijl zijn of waren Liefmans, Cnudde, Felix (niet langer in Oudenaarde geproduceerd), en Zulte. Andere traditionele bruine of amberkleurige bieren uit de streek zoals en de bieren van Brouwerij Roman worden soms onder dezelfde noemer geclassificeerd maar kennen geen melkzure gisting. De zurige bieren lenen zich, net als lambiek en witbier, uitstekend als basis voor fruitbier."@nl . . "15"^^ . . "1.043"^^ . . . . .