Booze factor: 4.5-6.5%
How's it taste: A medium-bodied beer with fruity flavors (black cherry and currants) that can be bracingly sour, tannic, and complex... which often draws it comparisons to red wine
What you should know about it: This beer is aged in oak barrels for up to two years, which is historically what gave it its distinct sour edge. Microorganisms living in the wood affected fermentation, including lactobacillus and acetobacter, which is the same bacteria that eventually turns wine into vinegar.
What you should eat with it: This is an admittedly hard beer to pair with food, but you can do just fine with cheese (veer more towards gamey and barnyardy rather than sharp or overly stinky). A friend once recommended it alongside fried food, and I swear fried clams have never tasted better than during that pairing.
Prime examples: Rodenbach Grand Cru, Duchesse de Bourgogne, Bruery Oude Tart
Booze factor: 4-8%
How's it taste: Think of this as a cousin of Flanders red: there are fewer sour notes, darker chocolate or caramel flavors with notes of figs or dates, and a very dry finish.
What you should know about it: While they’re relatively similar styles, oud bruins are less fruit-forward and vinegary than Flanders reds (even though this didn't used to be the case). One of the big defining differences between the two is that oud bruins today use stainless-steel barrels for aging instead of wood. Also, don't feel weird if you've never tasted or even heard of this style: other than straight lambic, it’s probably the most obscure style of the Belgian bunch in terms of how widely it's represented outside its home country.
What you should eat with it: Similar to Flanders red, stick to earthier cheeses like Brie de Meaux or Camembert, fried foods, or meat dishes without any heavy, overbearing sauces
Prime examples: Petrus Oud Bruin, Ichtegem Oud Bruin