Rodenbach-en

RODENBACH    Mixed Fermentation

Characteristics

Flanders Red-Brown Beer – Recognised Regional Product – 5.2% ABV

BRAND IDENTITY

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

Moment: Affordable specialist beer – Aimed at refreshment and quenching thirst – To be enjoyed with kindred spirits

BREWING

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

MATURE

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.

POURING BEER

rodenbach glas websiteA RODENBACH is best served cold when it is 6-8°C. This is why it is best to lay down bottled RODENBACH at cellar or refrigerator temperature. Use an original RODENBACH glass.

Pouring a RODENBACH 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 is the unique Flanders Red-Brown Beer, accredited as a “traditional local product”. Mixed main fermentation and maturation in oak casks (“foeders”) give it the same sweet-sour flavour and complex fruitiness as wine.

RODENBACH is composed of three-quarters young beer and one-quarter beer matured for two years in oak. RODENBACH is very refreshing and stimulates the appetite – the perfect aperitif!

A legendary statement by Michael Jackson (1984):
“The most refreshing beer in the world”

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

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

 

lab analyses
° Plato (extract content g/100 ml) 12.3
% ABV 5.20
Degree of fermentation % 80
Bitterness (BU) 9.0
Colour (EBC) 65