Brouwerij Rodenbach Red Tripel

Red Tripel


Brouwerij Rodenbach in Roeselare, West Flanders, Belgium 🇧🇪

Belgian Style - Tripel Regular
ABV: 8.2% IBU: - Ticks: 4
Rodenbach Red Tripel is ons 200-jarig jubileumbier, geïnspireerd op de eeuwenoude blending van een jong bier (in dit geval een tripel) met een 2-jarig houtgerijpt foederbier. De zachtzure frisheid, eigen aan Rodenbach, zorgt voor een verfrissende complexe en goed doordrinkbare tripel die alle registers opentrekt. Zowel het moutige, het fruitige als het houtgerijpte karakter van het bier komen ten volle tot leven in je glas, een ware verwennerij voor al je zintuigen.

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Tried from Bottle on 01 Dec 2021 at 07:53

Appearance - 7 | Aroma - 7.5 | Flavor - 7 | Texture - 8 | Overall - 7

Pours unclear, redamber. Small white head. Scent is very gentle, mild malty, hints of fruityness. Taste is full, very rodenbach-like fruity side, dryness, but not the tartness ( as little as the classic has to begin with ) just a hint of the tripel-yeast. Nearly absent bitterness, which is a bit of a let-down. Apparently this is blended with the old part of Rodenbach( the foederbier) yet it tastes more like it's the young part, honestly. Or was there something out-of-the-ordinary with that specific old part ? Or just very small quantities ? Who'll know...

Tried on 25 Nov 2021 at 11:03

Appearance - 6 | Aroma - 6 | Flavor - 5.5 | Texture - 6 | Overall - 6

New one-off celebrating the 200th anniversary of Rodenbach, arguably the historically most influential brewery in the field of 'oud bruin' and perhaps even sour ale in general, a blend of a tripel (Brugge Tripel, maybe?) with Rodenbach 'foederbier'. From a 75 cl bottle with cork and muselet, bought at Dranken De Wilde in Zele. Audibly crackling, thick and very frothy, almost rocky, plaster-lacing, very moussy, pale yellowish beige head, sitting very stable on a crystal clear (very obviously filtered), beautifully pure amber coloured beer with copper red hue and fine strings of visible sparkling in the middle. Aroma initially dominated by carbon dioxide, but then opening up with impressions of unripe banana, bubblegum, the typical 'cooked synthetic textile' smell of pasteurisation, candied cherry, hard caramel, very strong foreground DMS (possibly linked to the pasteurisation), warm clay, red apple slices, clove-like phenols, unsalted peanuts, plaster, granulated beet sugar, old polyester doormats, honey, cold rain falling on hot bluestone, melting rubber and even a very vague and luckily volatile background whiff of something clinical (hospital room). Sweet onset in a rounded, clean way, overly carbonated with lots of distracting and frankly unpleasant 'spritz', hints of cooked red apple, ripe pear and strong estery banana, with residual 'blonde' sugariness even cloying a bit; very rounded mouthfeel, a thin cereally malt core artificially 'thickened' by caramel and residual sugars, honeyish at best, with a very light peanutty accent somewhere. Caramel gradually becomes more prominent, but otherwise this beer remains fairly plain, with that injection of foederbier coming in a bit too briefly and superficially - but importantly, as it does add a certain 'twang' to this otherwise boring whole, in the form of a slight passionfruity, tart accent disturbing the 'aplomb' of the tripel part. Pronounced residual sweetness (granulated sugar again - almost lemonade-ish) persists, though, eradicating this (too) light foederbier element into an oblivious, sweet and bland finish in which only the lightest amount of grassy hops shows up, mildly, briefly and insignificantly so. Retronasal DMS and pasteurisation effects go on to make things worse than they already were. I have followed the arrival of this 'specialty' beer since it was first announced on social media - a couple of weeks ago - and have been reading its reviews: apparently many expressed feelings of disappointment, ranging from 'not my beer' to 'expected more' and so on. I can only concur with that: this needs much more Rodenbach and far less tripel. Of course it is no secret that through Palm, dear old Rodenbach fell into the clutches of the whole (Dutch) Bavaria business so I guess I should not have expected anything better than this lazy hodgepodge of tripel and Flemish red; then again, I think a physical and historical monument like Rodenbach deserves much, much better for its 200th birthday. I personally would have come up with a stronger, spicier, more pungent version of Rodenbach Vintage, for example... So, in short: very lazily constructed, way too easygoing in order to please the masses, too sweet, too DMS-ridden and inherently boring: it is sad to see a monument like Rodenbach go down like this, but I guess this is just the course of history. This concoction was not a celebration of Rodenbach’s heritage at all for me…

Tried on 06 Nov 2021 at 02:32

Appearance - 8 | Aroma - 7.5 | Flavor - 7 | Texture - 7 | Overall - 7

Draught Pretty red colour indeed, cold haziness; very good ultra dense amberish head. Typical Rodenbach nose; soft-sourish, creamy, red cherries (even a tad syrupy), old wood. A bit wry, very woody, very little acidity however. Strange retronasal flavour of chocolate, again red fruit/cherry (ganache?). Dry, almost lean finish. Faint, undifferentiated acidity going to the end. Soft, again creamy feel, mild carbonation, good attenuation, alcohol almost fully hidden. Somehow, I had been expecting more.

Tried from Draft at Café Pardaf on 30 Oct 2021 at 08:44