A woodworking shop is filled with oak logs waiting to be transformed into barrel staves. At this brewery in Roeselare, every aspect of the traditional brewer’s craft is lovingly preserved. Rodenbach is a classic West-Flemish beer. Flanders red ale or Flemish red-brown, as this style is known, is a mix of young beer that’s done fermenting and sour, barrel-aged older beer.The resulting beer is tart, complex and very refreshing.
Standing beer barrels
Gastronomic beer with refreshing hops
Rodenbach’s refreshingly tart taste makes it an excellent accompaniment to many different foods. It is best-known as a pairing with brown North Sea shrimp, of course. At many cafés on the Flemish coast, guests receive a portion of fresh, unpeeled brown shrimp alongside their glass of Rodenbach. “The shrimp’s subtly salty favour combines wonderfully with its sophisticated sourness,” says Rudi. “We also make a Rodenbach Grand Cru, containing only beer that has aged for at least eighteen months. This beer’s high acidity makes it especially suitable for stews. There’s no bitterness to ruin your stew and the acidity makes the meat nice and tender.” Flemish red ale is also lovely with cheese. The sourer the beer, the stronger the cheese can be. A Rodenbach Grand Cru pairs well with a good strong blue cheese, for example. A Rodenbach Classic is a good match for a milder cheese made with white mould.
World class and world fame
"This style of beer is not brewed anywhere else.From Australians to Japanese, everyone is impressed when they see our historic brewing halls."