Rodenbach Grand Cru

The typical sweet and sour taste of a Rodenbach Grand Cru is produced by a two stage fermentation process called mixed fermentation, involving top-fermentation and bacterial fermentation using lactic acid bacteria. The Rodenbach Grand Cru matures in oak foeders, or barrels, over a period of two years, giving the beer a unique, complex fruitiness that is reminiscent of wine.