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12/31/05 05:02 PM  
Alexander Rodenbach
Anyone got any leads towards making this brew? A recipe or any info will help out.


01/03/06 09:47 AM  
Re: Alexander Rodenbach
I think you could probably follow the "Flanders red" notes that have been posted (of which there are many!) then add some processed cherry product. Rodenbach had always referred to the beer as classic Rodenbach with "cherry essence" added. I think the real trick here is making the base beer, "Alexanderizing" it should be conparitively simple.
Al B
03/10/06 11:12 AM  
Re: Alexander Rodenbach
Well, I'm giving it a shot too.........

Here's my plan (it started out as an imperial Oud Bruin) - but now I'm going the blending of several batches route....

1. Flemish red batch #1: Primary fermented with WY Roeselare (Saccharomyces yeast only)Secondary - added Lactobacillus delbrueckii, recultured Lacto from DeRegenboog "Wostynjte mustard ale", recultured Lacto from Petrus Oud Bruin, and recultured Lacto from Heavyweight's Oud Bruin. 2 months so far in secondary - quite acidic and multi-dimensional.

2. Batch #2: Secondary has only Lacto. Delbrueckii at 1 month. Only slightly tart (its early, i know) and not nearly as complex as the first batch with multiple strains of Lactobacilli. A small amount of batch 2 was inoculated with Acetobacter to vinagarize - at one month, the smell is reminiscent of Vichtenar or Duchesse de Bourgogne. I'll blend this at a later time.......maybe in 6 months or so.

3. Crushed hand-picked sour cherries and cherry juice are fermenting on their own in another vessel - sort of a cherry wine. I'm separating this until blending because I don't want the flavor stripped away from the bacterial bugs.

4. All this will probably be blended with a fresh batch of flemish red - perhaps with alot of crystal for a sweet/sour balance. Oh yeah, I plan to use some Lysozyme to stabilize and inhibit the Lactobacilli during blending.

As far as the woody character goes, I used some of the oak cubes, but after 1-2 months, I carefully removed them. I think they were alittle bit too toasted for Rodenbach(hopefully this mellows). I would use untoasted oak sticks or staves if possible.

I better have a bottle of Rodenbach and some cherry juice for comparision.........its been awhile....

03/10/06 11:27 AM  
Re: Alexander Rodenbach
Hey Al, last weekend I pull a pie-size bag of those cherries we picked out of the freezer. Anne made a pie with them, but as they thawed about 20 ounces of juice was produced. I drew it off, added some sulfites and tossed it into the first of the beers I made with the yeast you rebalanced. "Rodenbruin I". At that point the barny brett character outweighed the the sourness, so it isn't real Rodenbachy. But the cherry juice works nicely in there.
Al B
03/10/06 11:38 AM  
Re: Alexander Rodenbach
Yeah! Those are the ones I'm using too. Man, I should of used sulphites a while ago, Bretts love cherries! The last one I bottled with cherries gushed and hit the freakin' ceiling......pretty funny.

I'm curious, do the sulphites really inhibit Bretts well?

03/10/06 11:53 AM  
Re: Alexander Rodenbach
The only objective was to be sure there is nothing in the fruit juice that can add to the bacteria mix of the beer. Realistically I think just being frozen since June accomplished that, I was just being certain.

As far as sulfites and Brett, I know that bug is a real enemy of the wine making crowd and they sulfite. If their poison of choice did not wipe out Brettanomyces I'd be surprised.

Anyway, the beer is kegged, I have never observed much bacteria action in a keg that was kept cold, but I guess we'll see ... in 7 weeks!!

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