Updated notes 04/27/25 pictured

One could argue that my notes from the best part of 20 years ago show a lot of ignorance. However, that isn’t quite true. What they do is reflect that fact that I simply don’t enjoy drinking Rodenbach Grand Cru very much. Even back then I knew what the beer was supposed to be, and even thoughI had significantly less experience back then, I still knew the basics. I have to tell you that in terms of my enjoyment of this beer, I’m still at the lower end of the scale.

The dirty pour hasn’t changed much over the years, and the ethanoic acid element still lingers for me. I’ve learned that temperature makes a big difference, and with that comes more fruit.

Even with the extra context, this is still once a decade beer for me, just to go back and check that I’m still in the same place.

Original notes 11/10/07

750 mL, $6.99, Corked & Caged, thick gold foil on the neck. Poured into a large wine glass. No lace, and a spotty head that looks like patchy mold on the surface of the beer. Nasty looking, murky brown body.

Pop is absent on opening. Nasty, nasty ethanoic acid, sinus-clearing, eye-watering aroma. Reminds me of red cooking vinegar.

Overwhelming acid that does not let up. Gets even sharper in the finish. As the “beer” warms the edge is taken off, but this is still a beer that I cannot access.

This becomes sufficiently far enough away from beer to make it “not” beer for me. No point in drinking this for me. Drain pour.