What would happen if they foeder matured the base beer in Rodenbach for 10 years?
Well, they did. The wood character has been intensified, but through the extended ageing some of the organic flavours have been enhanced too. More ripe red fruit and candied apple notes balance out the inherent almost balsamic acidity. The first of a range of beers reexamining the classic Flanders Red, passing it through different processes to consider everything it could possibly be.