The Belgium brewery, Rodenbach, is entirely devoted to making a very different type of beer. It’s not a lager or a pilsner and it is by no means an “easy drinker”.
The flavour is actually quite similar to that of some wines, with a tart acidity. This is due to the way the beer is aged: Not in your conventional casks, kegs or barrels, but in huge wooden tuns that are as high as the halls that they stand.
The real story of Rodenbach begins when Eugene Rodenbach, grandson/grandnephew of the founders, traveled to England to learn about barrel aging and blending from English porter brewers. The methods Eugene learned, while no longer in use in England, are still used by Rodenbach today. Rodenbach is known as a ‘mixed fermentation’ beer, meaning it’s fermented with a mix of regular ale yeast and a cocktail of wild yeast and bacteria. The tuns oak makes for a perfect environment for the long term, slow souring of beer.
The Rodenbach Grand Cru is a blend of 66% older beer (around 2 years old) and 34% younger beer. This gives the beer a deep character and sourness,
Make sure you come down and give the Grand Cru a crack, its on tap all the time at Forester’s Hall.