Recently I was researching Rodenbach and found some interesting information on English Porters. Quoted below:
Since then, I've really been wondering what it is that would have been special about the old ale. Presumably with age would come additional fermentation from Brett, perhaps some oak characteristics from extended aging in the barrel, and mellowing of hop aromas and bitterness. But I haven't found anything definitive on the subject, and would love to see if there are historical sources (rather than mostly speculative ones) out there with real information. Unfortunately I haven't been able to find a copy of the cited source either (WHEELER Graham, March 1993, "Dark mystery of Porter", What's Brewing, newspaper of CAMRA, England).
Hoping that some people here might have an interest in this as well and perhaps be able to point me towards other resources.
Cheers!
(Source: Brewery Rodenbach: Brewing Sour Ales)Wondering how this type of kiln was found in Roeselare brought Rodenbach back to a member of the family: Eugene Rodenbach. Eugene learned the job of brewer around 1860 in northern England. Returning to Rodenbach he copied two things he had seen: the kiln construction, but still more important is the way of making beer. During the time he was in England, a pub could buy fresh beer in a brewery. But there were traders who kept the beer for some years stored, and sold it for the double of the price. Visitors to a pub could drink the young or the old ale, or ask the bartender to blend both in a certain amount. The consumer paid respectively 2, 4 or 3 pence. (Wheeler G, 1993)
Brewers never have been so stupid and saw that there was a lot more to gain when they stored their ales themselves, or even better, blend it their selves. These should be the real roots of Porter beer in England. And this was what Eugene Rodenbach saw happening when he looked around in these English breweries.
So it isn't alone the kiln, who is the only remainder of his type. Maybe much more important than that is that Rodenbach should be the remainder of the roots of the English Porter ! Worthwhile mentioning here is the Green King brewery in Bury-St-Edmonds, England. This brewery still uses these large upstanding oaken barrels for blending beer. Green King has still two barrels, covered with marl, where a strong alcoholic ale age, without acid formation. The classic Rodenbach is really the beer of this blending Porter process More about that blending later on, in the third fermentation or= aging.
Since then, I've really been wondering what it is that would have been special about the old ale. Presumably with age would come additional fermentation from Brett, perhaps some oak characteristics from extended aging in the barrel, and mellowing of hop aromas and bitterness. But I haven't found anything definitive on the subject, and would love to see if there are historical sources (rather than mostly speculative ones) out there with real information. Unfortunately I haven't been able to find a copy of the cited source either (WHEELER Graham, March 1993, "Dark mystery of Porter", What's Brewing, newspaper of CAMRA, England).
Hoping that some people here might have an interest in this as well and perhaps be able to point me towards other resources.
Cheers!
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