RODENBACH GRAND CRU RODENBACH GRAND CRU NAME BREWERY ADDRESS CONTACT VISITS. Rodenbach Grand Cru. Brouwerij Rodenbach

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2 NAME Rodenbach Grand Cru BREWERY Brouwerij Rodenbach ADDRESS Spanjestraat Roeselare Belgium CONTACT T: +32 (0) VISITS Visits can be booked via the website. It is possible to have lunch or dinner at the brewery.

3 IN THE GLASS Pouring Rodenbach Grand Cru into a glass is a real art. Keep the glass tilted and slowly pour the beer along the glass until it is half full. Then keep the glass upright and empty the bottle from a little bit higher in one go. TEMPERATURE Rodenbach Grand Cru is best served at a temperature of between 6 and 8 C. STORAGE Rodenbach Grand Cru is easy to store and is best kept at cellar or fridge temperature.

4 TASTE 6.0% ALC. SOUR AROMA BITTER BEER CATEGORY RED BROWN ALE SWEET TEXTURE Dryness The nose and the aromas perceived when swallowing the beer. WOOD BLOOD ORANGE COCOA VINOUS LEATHER PINEAPPLE The effect this beer has on saliva and how it is generated. Remaining sugar causes saliva to be generated. Mouthfeel The beer's satiety effect. Does the beer feel light or full-bodied? Taste intensity The extent to which the tastes linger in the mouth can easily be established by counting the number of seconds.

5 BEER PAIRING WHEEL Rodenbach Grand Cru is a very strong, bitter beer of mixed fermentation. It matures for at least 24 months in wooden barrels. It is also a very tasty, fruity, elegant and smooth beer. This beer pairing wheel consists of nine food categories and has been designed for your inspired creations. Below we have listed those ingredients which best complement this Grand Cru, per category. caramel sauce, beef consommé, horseradish sauce olive oil, grapeseed oil, rice vinegar, cocoa, pine nuts saddle of hare, foie gras, beef, pate, lacquered pork belly, spare ribs grey shrimps, lobster, herring, mackerel, eel, salmon, scampi, langoustine and scallop basil, ginger, vanilla, laurel, rosemary, sage, sea salt emmental, hard sheep cheese, semi-hard cheeses, Nazareth, goat's cheese watermelon, mango, pineapple, raisin, cherries tomatoes, pickled onions, beetroot, spinach, pumpkin, mashed potatoes, samphire, ceps, croquettes, Pommes gherkins, red pepper duchesse, potato mousseline

6 DISH LANGOUSTINE CARPACCIO WITH BEETROOT, SOUR CREAM AND COCOA More information on

7 RECIPE LEVEL OF DIFFICULTY 20 INGREDIENTS FOR 6 PEOPLE 6 langoustines, 1 small beetroot, 2 tbsps sour cream, 15 cl rice vinegar, 1 tbsp black sesame seeds, red beetroot shoots, a pinch of cocoa powder, 3 g sugar. BEER PAIRING Rodenbach Grand Cru is a beer with a magnificent sweet-sour balance. Rodenbach matures in giant oak barrels which give the beer its woody aroma. The Bapas is a similarly difficult balancing act with sweet-sour accents. When that balance is achieved however, delicate products from the sea such as langoustines and lobster go hand in hand with the Grand Cru from Roeselare. If you get the balance absolutely right, you will also recognise fruity (red fruit) and animal (leather) aromas coming to the fore. The finishing touch with a pinch of cocoa powder will even reveal a pleasantly bitter taste. METHOD 1. Peel the beetroot and dice finely. Put it in the pot and add the rice vinegar and sugar. Boil the cubes until they are almost ready. Take of the fire and let the beetroot cool down in the pot. 2. Remove the langoustines' head. Cut them open and peel. Make a small cut at the back and remove the gut. 3. Place the langoustine in the middle of a piece of cling film and put a second piece on top. Use the saucepan to flatten the langoustine in two blows. Place them on top of one another with cling film in between. Cover these pieces of langoustine really tightly because otherwise they will dry out very quickly. 4. Drain the beetroot. 5. Roll out one langoustine on a plate and add some pieces of beetroot. 6. Finish off with beetroot shoots, sour cream, cocoa powder, sea salt and sesame seeds.

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