Rodenbach
Main fermentation and warm maturation occur with top-fermenting yeasts at ambient temperature (15°C – 25°C).
Secondary fermentation occurs during the 2 year maturation period in oak casks by way of bacterial flora (including lactic acid bacteria and acetic acid bacteria) and wilt yeasts (including Brettanomyces), both present in the oak. They initially form organic acids, which are then converted into fruity esters.
Red-brown beer is a blend of young acidified, mature acidified and oak-matured beer. This lowers the acidity and gives the beer a longer shelf-life. Long-term maturation in oak casks gives the sour beer a complex and agreeable flavour, thus providing this blended beer with a noble edge.
palm.be/en/rodenbach
Secondary fermentation occurs during the 2 year maturation period in oak casks by way of bacterial flora (including lactic acid bacteria and acetic acid bacteria) and wilt yeasts (including Brettanomyces), both present in the oak. They initially form organic acids, which are then converted into fruity esters.
Red-brown beer is a blend of young acidified, mature acidified and oak-matured beer. This lowers the acidity and gives the beer a longer shelf-life. Long-term maturation in oak casks gives the sour beer a complex and agreeable flavour, thus providing this blended beer with a noble edge.
palm.be/en/rodenbach