Rodenbach Grand Cru
Brewery: Brouwerij Rodenbach N.V
Style: Sour/Wild Ale
Bottle filtered, Rodenbach Grand Cru is a blend of 1/3 young beer and 2/3 of beer aged 2 years in large oak vats. The more important proportion of oak matured beer contributes to its fruity taste, complexity and intensity. The finish is worth of a great wine.
WHAT OTHER CUSTOMERS ARE SAYING
It took so very long to find a vendor that stocked this brew. Let me just say, it is just such a great beer!
The bouquet is sweet with hints of cherries, dark chocolate and spices with a very (almost vague) slight hoppy scent.
On the mouth... Wow! It's almost like the Asian drinking vinegar. Very sour at first before it gives way to a sweet linger. Very tropical behind the sour and a perfect companion to both a hard day of work or a cold winter evening. It's a perfect blend of two different cellared beers.
Seriously, the only 2 complaints (the first isn't really a complaint) I have with this one is it's not for everyone and it's fairly hard to find.
If you see a bottle, pick it up!
A step up
Everything you love from the standard and more! Fruitier! Do it.
A fuller more balanced flavour than the Rodenbach in the can. Pretty amazing if you like this style.
Technically a Flanders Red Ale this is sour like lambics but oh so balanced. The guys at Beer Advocate rate it an amazing 100/100 ! This is only for the adventurous or already converted. To the uninitiated it tastes 2/3 rough cider 1/3 beer. Remember when you put cheddar aside and had your first taste of stilton? This shock is what you are in for. First bottle left me wondering. Now after 4 my taste buds have learnt a bit and I am ready to buy my first case.
Classic Flemish sour ale
A beautiful bronzed beer, aromas of cocoa, roasted nuts, balsamic vinegar & green apple are the first hints that this is not your average brown/red ale. Then the palate delivers a good upfront nutty, caramelised maltiness, before taking the taste buds to territory usually reserved for wine; dark fruits, charred wood, cooked apple, and red wine vinegar tartness to top it off.