Sour Beer Studies: Grand Cru, Brouwerij Rodenbach, Belgium

There’s plenty of good stuff down in the stash but I had to think hard about what was the right beer for the Sox and Yanks tonight. I settled on Rodenbach Grand Cru as it is a Flemish Red. I previously reviewed it but that was so 2004 when I thought it was over the top in tartness.

Ah…the innocence of youth. That was before the on-set of my relationship with Cantillon. Sure this one is acidic but there is plenty of bright vanilla, cherry – though there is still a sharp vinegary catch at the back of the throat. It pours a reddish mahogany with a thin roam and rim of off white. A little less rich than other Flems of recent sipppery but there is an interesting apple and beef thing in there if you rearrange the tastes. Refreshing and revitalizing. I will save the dry gueuze for the fish and chips now.

This one could soak a mean ribeye. Strong but not unanimous BA love.

One thought on “Sour Beer Studies: Grand Cru, Brouwerij Rodenbach, Belgium”

  1. [Original comments…]

    KevBrews – August 28, 2007 10:16 PM
    Funny, I was just thinking about this beer myself today. I recently went to a beer tasting (AleFest in Dayton, OH) and sought out as many sour, Saisson, and farmhouse ales as I could find. Drove my friends nuts!

    And Go Sox!

    Lew Bryson – August 28, 2007 11:00 PM
    You lucky bastard, you’ve been to Dinosaur lately!

    Ah, that meat…

    Alan – August 29, 2007 8:41 AM
    We hunt out sauces when we do weekend trips into NY state, Lew. Wegmans has a great selection and I have a son with a particular need for Snuffy’s sauce out of Rochester.

    Mark Tichenor – August 29, 2007 5:19 PM
    Ah, Rodenbach, the proof that beer is every bit as sophisticated as wine, and far more varied in style and interpretation!

    Okay, enough lofty prose. I drank an assload of Rodenbach at Ommegang’s “Belgium Comes to Cooperstown” festival, in the process annoying the hell out of the Dutch guy pouring. Since then, I haven’t been able to get it out of my fridge.

    I don’t think any other beer style is sour in the same way as Rodenbach and its Flemish red ilk. Cantillon, to me, possesses a thinner, sharper acidic flavor that makes it more a special occasion beer than Rodenbach, which would be an excellent daily drinker, were it not for the price tag.

    KevBrews – September 14, 2007 9:53 AM
    Wonder what you have lined up for tonight’s battle against the Evil Empire.

    Alan – September 14, 2007 9:59 AM
    Hey, that is another reason to pop something good. My stash, however, is short on New England brews. I will have to check.

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