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.