A fine, delicious Flemish Red Brown beer from Brouwerij Bockor in Bellegem, West Flanders. The brewery is now renamed as Brouwerij Omer Vander Ghinste. Cuvee de Jacobins Rouge is based on a beer with 100% spontaneous fermentation. There is a huge coolship on the top floor of the brewery, and the Red Brown (Rood Bruin) is aged in huge oak casks, called foeders, for six months to three years before being blended to make a consistent product.
Brewer Sam Quartier had this to say: “This beer is made with a blending of 100% spontaneously fermented beer, and the time that the beer stays in the wooden barrels (=foeders) is 18 months, on average.”