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....