Grand Cru Rodenbach-en

RODENBACH Grand Cru    Mixed Fermentation


Flanders Red-Brown Beer – Recognised Regional Product – 6% ABV


Brand values: Unique – Wilful – Reliable – Hearty – Candid – Sophisticated

Moment: Connoisseurs’ beer, specialist beer aimed more at experts – To be enjoyed for relaxation or as a treat – Especially on one’s own, but also in a small group


RODENBACH Grand Cru undergoes two stages of fermentation before it acquires its sweet-sour flavour.

The first stage of fermentation is unique because top-fermentation yeasts cohabit with lactic flora: so-called mixed fermentation.

RODENBACH Grand Cru only acquires its fruity bouquet, which is unmatched by any other beer, after maturation in oak casks.


The oak casks are crucial to the process. Each cask is made by the brewery’s cooper using exactly the same method employed since 1821. Only the nicest wood without knots or gnarls is used. No nails or screws are used. To make the barrel watertight (or should that be beer-tight), the cooper stuffs reeds in-between the staves. Only the riveted iron cask rings hold the cask together.


A ROrodenbach grand cru glas websiteDENBACH Grand Cru is best served cold when it is 6-8°C. This is why it is best to lay down bottled RODENBACH Grand Cru at cellar or refrigerator temperature. Use an original RODENBACH Grand Cru glass.

Pouring a RODENBACH Grand Cru into a glass is an art in itself. Hold the glass at a slight angle at first and pour in slowly down the side of the glass until half-full. Now straighten the glass and pour the rest of the bottle from a somewhat higher distance in one go.

RODENBACH Grand Cru consists of one-third young beer and two-thirds oak-matured beer for two years. The result is a complex beer with a great deal of wood and esters, vinous and with a very long aftertaste, just like a vintage wine.

Michael Jackson rightly called this beer a
“World Classic” and “the Burgundy of Belgium”.

RODENBACH Grand Cru spends a much longer time on average in the oak casks of the Roeselare cathedral of beer, which results in a more pronounced version of this beer style.

aroma and taste
Pepper 2 Ester-Fruitiness 3
Sulphur 2 Solvent 7
Malt 1 Sour 8
Caramel 2 Bitter 2
Full-bodied 5 Oak 4
Sugar 2 Smoked 1
Alcohol-Sweetness 5

score from 1 to 8 (1 = no taste, 8 = dominates all other tastes)


lab analyses
° Plato (extract content g/100 ml) 14.0
% ABV 6.00
Degree of fermentation % 85
Bitterness (BU) 8.0
Colour (EBC) 60