Welcome to PW's 50-Beer Countdown to Philly Beer Week! Every day from now through the Opening Tap ceremonies on May 31, we'll be getting in the mood by spotlighting a different great craft brew that's been poured by one or more Philly Beer Week participating venues.
Sour beers are kind of a thing right now. Brewed with the help of a bunch of weird little critters, they're quite complex, refreshing and utterly delicious. Rodenbach Grand Cru is one of the granddaddies of the style, a beer that was out there doing its thing long before gaggles of bearded American brewers jumped on board and started to stuff bacteria-fermented beer into barrels. Rodenbach's recipe for Grand Cru is one-thirds young beer and two-thirds beer aged for two years in oak barrels. The result is a deep red brew with an upfront sourness offset by the oak, and bold tastes of acidic fruit (despite no fruit being used in the process) that may remind some of wine. Pair this beer with a good seafood dish or spicy vegetarian meal and you’ll be in heaven—just be prepared to pucker. Rodenbach Grand Cru is sometimes available at Resurrection Ale House and other establishments specializing in Belgian beers.
PW's Year of Beer: Stoudt’s Pils