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This recipe is based on the one used at the Brasserie Lupulus in the Ardennes village of Courtil, in southeast Belgium. The brewery's founder is Pierre Gobron, who also founded the nearby brewery at Achouffe; Gobron now runs Brasserie Lupulus with his sons. The brewery is better known for its herbal-bitter strong Blonde, but the Brune is a wonderful example of a robust, subtly spiced, Wallonian brown ale with a bit more hop character than most. It's only one example in the motley array of Belgium's brown ales. As far as we know, it is not currently available in the United States.
Special thanks for this go to the brewery administrator, Julien Gobron, who calls it a modern-style Belgian brown ale. Besides a pinch of orange zest, it includes a dash of Australian hops in the whirlpool for a contemporary floral touch.
