The Rodenbach Grand Cru is the archetypal Flanders red-brown beer. Each of these beers is a unique blend, but they all share a brewing process characteristic of the area surrounding Roeselare and Kortrijk.
The typical sweet and sour taste of a Rodenbach Grand Cru is produced by a two stage fermentation process called mixed fermentation, involving top-fermentation and bacterial fermentation using lactic acid bacteria. The Rodenbach Grand Cru matures in oak foeders, or barrels, over a period of two years, giving the beer a unique, complex fruitiness that is reminiscent of wine.
Rodenbach, the mother beer, is usually one-quarter mature beer to three-quarters young beer. When it comes to Rodenbach Grand Cru, the blend is two-thirds mature beer with one-third of a young brew added.
The 'roodbruin', or red-brown beers, of Flanders can be traced back to the Middle Ages. At that time, hops, the modern preservative ingredient in beer, had yet to reach Belgium but brewers knew that beers containing lactic and ascetic acids kept for longer. This gave rise to the tradition of sour beers, made by cutting a young and newly fermented beer with an older beer that has finished fermenting. The bitterness of hops is barely discernible in this style of beer.
Country : Belgium
ABV : 6%