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Brouwerij Rodenbach • West Flanders Belgium
The everyday sour ale. Refreshing and thirst-quenching with a distinct sour taste. Aged in oak foeders.
Sour, tart and wine-like, with notes of sour cherry, balsamic, wood, with a balanced, moreish finish.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Perfect with grey shrimp croquettes or summer salads, acting like a refreshing vinaigrette."
Cook this: paling in 't groen (eel in green herbs), frites with andalouse, or cheese croquettes (kaaskroketten), or a crisp witloof (endive) salad, or white asparagus in spring.
Special Occasion
Rare or strong, worth the hunt.
The everyday sour ale. Refreshing and thirst-quenching with a distinct sour taste. Aged in oak foeders.
The everyday Flanders red from Rodenbach, blending young beer with oak-foeder-aged ale for its signature sweet-and-sour, wine-like tang.
On the Flanders Red Ale style, The "Burgundy of Belgium". A sour, fruity red ale aged in oak vats (foeders). Known for complex tartness with notes of sour cherry and plum.
Explore the Flanders Red Ale guide Source: RateBeer
A slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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