A trip to Ledger’s Liquors in Berkeley turned up some nice finds: North Shore Distillery Gin No. 6 (Hi Sonja!) Fee’s Grapefruit Bitters, Coruba Dark Jamaican Rum. But, coolest of all, they had a number of Rodenbach Beers.
Now I know Rodenbach has been making an effort to re-establish itself in the US, but I don’t think that it is currently distributed in Northern California, so I was quite excited to see it.
Rodenbach is a Flemish Sour Ale. If you were to blind taste test it, you’d probably wonder if it was a beer at all. You might think it was a tart cider, or perhaps some sort of sparkling wine. Light in body and dry in the finish, these complex beers are often love ’em or hate ’em propositions. I love ’em, myself.
From this label, you can see a portion of the beer is aged in oak, and then blended with fresh beer before being bottled. The interesting beasties and flavors of the oak contribute to the beer. We’ve talked about Brett (Brettanomyces) before and it is definitely present here. With its wine-like character, Rodenbach is a great food beer. I just hope we’ll see this wonderful brand more widely available in California soon. I hate to drive across that pesky Bay Bridge, and well, even worse, up the vehicle clogged nightmare that is University Avenue in Berkeley.
On to dinner… I baked some apples with brown sugar, cinnamon sticks, and lemon zest for dessert.
Marinated some Chicken with crushed peppercorns, garlic, lemon and olive oil (Pollo alla Diavola).
Apples looking tasty…
Mmmm… Rodenbach, served with cheese and pickles.
Convection roasted Chicken is done. Served it with leftover vegetables and potatoes from last Monday’s Pot Roast.
Another wine we picked up on our trip to Paso Robles wine last year. Dover Canyon Old Vine Zinfandel. Delicious stuff.
Apples and ice cream.