HISTORY OF THE BREWERY
The first mention of the Brouwerij Roman was in 1545 in an official document, where it was mentioned as 'De Clocke' (The Bell) a well known tavern/hotel/farmhouse where horses could be exchanged and rested. During that time the publican Justinus Roman brewed his own ale, which was seen as the only thing worth drinking at the time. The location of the brewery was at the time on a busy thoroughfare between North West Germany and France in the village of Mater. Mater today is better known as Oudenaarde.
Over time 14 generations of the same family have built the brewery up to become the largest brewery is East Flanders. The brewery is an impressive structure built within the walls of a fortress with a large expanse of land in the middle. The brewery over the past 500 years has been the attention of many a battle, and the fortress was the only way the brewery could be protected from outside attack.
Probably the most famous style coming out the brewery is the classic Old Brown that is a typcial Flemish style, but since World War II the brewery have started to explore other styles such as Pilsner's and Abbey Ales.
Below are 4 examples of the Brewery's beers, each with descriptions and tasting notes and a little bit of food pairing to match.
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SLOEBER
IBU's - 30
Tasting Notes
E: Pale with a slight haze, big soapy head.
N: Fruity with orange notes that resinate through the beer, it also demonstrates ester aromas such as banana and pear drops.
P: There is a candy-sugar style sweetness that develops throughout the beer with an underlying orange fruit flavour and a subtle sourness that is nicely balanced by the sweetness.
M: It is light on the mouth with a balance of sweet malts, brewing sugar and hop bitterness. Warming towards the end with a touch of acidity from the bottle fermentation.
Other comments:
Food Pairings:
A great pairing with strong Belgian golden ales is garlic, parmesan and a lovely herby sausage. These beers seem to stand up to garlic with ease more so than other beer I have come across, and the strength of the parmesan is neutralised by the beer, here we are matching strength with strength. The herbs in the sausage is a great accompaniment to the spicy herbal notes of the hops in Sloeber, whilst the sweetness of the beer cuts through the garlic and tones and balances the flavours. Also, have a look at acidity in food as the beer will stand up to it well, so look at lemon dishes but make sure these are savoury and not sweet. Fish with lemon would work well.
ep·i·cure
n.
1. A person with
refined taste, especially in food and wine.
Sloeber is the Flemish
name for an Epicure, and this beer embodies that superior taste for refinement
and quality. Brewed out of the Brouwerij Roman, it was introduced in
1983, the first beer that was brewed with a high fermentation and a secondary
fermentation in the bottle. Sloeber is a beer that ticks all the boxes of
a Belgian Golden Ale, candy sugar sweetness with an underlying hop bitterness
and a touch of herbal spicy aromas and flavours on the nose and mouth.
Overall a very good example of a Belgian Golden Ale.
Food Pairings:
A great pairing with strong Belgian golden ales is garlic, parmesan and a lovely herby sausage. These beers seem to stand up to garlic with ease more so than other beer I have come across, and the strength of the parmesan is neutralised by the beer, here we are matching strength with strength. The herbs in the sausage is a great accompaniment to the spicy herbal notes of the hops in Sloeber, whilst the sweetness of the beer cuts through the garlic and tones and balances the flavours. Also, have a look at acidity in food as the beer will stand up to it well, so look at lemon dishes but make sure these are savoury and not sweet. Fish with lemon would work well.
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ENAME TRIPEL
8.5% ABV - Tripel
IBU's - 25-38
IBU's - 25-38
Tasting Notes
E: Pale straw with a light haze and small bubbles that develop into a large white foam.
N: Spicy hop aromas with a biscuity maltness, slight tones of pear drops and banana esters.
P: Lots of sweet candy flavours, candied fruit and a spicy resinous flavour, there is a generous amount of underlying hop bitterness.
M: Warming with a full and rich body, that finishes with a balance of sweetness and hop bitterness.
Other comments:
The Ename Abbey Ales range was first launched in 1990 with the successful introduction of the Tripel. Ename is part of Oudenaarde, and the ruins of the Abbey can still be visited today.
The history of this monastery goes back to the Treaty of Verdun in 843, when the Scheldt was the border between Flanders and the German empire. Along the Scheldt was a fortress built by the Count of Flanders and the French had to hold across the river. In vain, because the castle was destroyed more than once.
In 1063 the Benedictine monks settled in the castle and built the fort into an abbey. The first brewing activities date from then. This adventure was relatively short-lived, because everything was burnt to the ground during the French Revolution. The priests also disappeared the abbey, ... or maybe not.
Ename Tripel is a beautiful balance of spicy hop aromas and candied fruit flavour on the palate. The finish is rich with a warming body that lingers, providing a moreish profile that is extremely pleasant to drink.
The Ename Abbey Ales range was first launched in 1990 with the successful introduction of the Tripel. Ename is part of Oudenaarde, and the ruins of the Abbey can still be visited today.
The history of this monastery goes back to the Treaty of Verdun in 843, when the Scheldt was the border between Flanders and the German empire. Along the Scheldt was a fortress built by the Count of Flanders and the French had to hold across the river. In vain, because the castle was destroyed more than once.
In 1063 the Benedictine monks settled in the castle and built the fort into an abbey. The first brewing activities date from then. This adventure was relatively short-lived, because everything was burnt to the ground during the French Revolution. The priests also disappeared the abbey, ... or maybe not.
Ename Tripel is a beautiful balance of spicy hop aromas and candied fruit flavour on the palate. The finish is rich with a warming body that lingers, providing a moreish profile that is extremely pleasant to drink.
Food Pairings:
Tripel's can match bold flavours and refined delicate flavours too, their complex structure of herbs, fruits and warming alcohol can be a perfect partner to an array of dishes. Look no further than sausages, ones with plenty of oomph like a Toulouse or a bratwurst.
Cheese is a good bet, something that is strong in flavour, where the hop bitterness can cut through the acidity. If seafood is something that takes your fancy then look no further than oily fish, or fried fish, where the oils can subdue the hop bitterness.
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ENAME CUVEE ROUGE
Tasting Notes
7.0% ABV - Red/Amber Abbey Ale
IBU's - 20-33
IBU's - 20-33
Tasting Notes
E: Pale red, almost rose in colour with a spritzy carbonation leading to a soapy head.
N: Not a huge amount on the nose, slight fruity aroma that has a fresh zesty character.
P: Subtle balance of caramel sweetness with a hoppy note. The fruit flavours develop with a berry finish that resembles the sourness of blueberry and raspberry's
M: Slightly sour on the mouth with a little drying, not much aftertaste.
Other comments:
Otherwise known as Cuvee 974, this beer signifies the year when the borough of Ename was founded. A red/amber ale that differs somewhat to others that I have tried. There is a little residual sourness which has a berry note to it, that balances the caramel/malty sweetness really well, providing an unusual but enjoyable experience. There is a spritzy carbonation which resembles that of a champagne, with a slight effervescent. Overall an interesting abbey ale that offers more than meets the eye.
Otherwise known as Cuvee 974, this beer signifies the year when the borough of Ename was founded. A red/amber ale that differs somewhat to others that I have tried. There is a little residual sourness which has a berry note to it, that balances the caramel/malty sweetness really well, providing an unusual but enjoyable experience. There is a spritzy carbonation which resembles that of a champagne, with a slight effervescent. Overall an interesting abbey ale that offers more than meets the eye.
Food Pairings:
This beer does not conform to the usual styles of Red and Amber Ale that are produced in Belgium. The flavour profile is not sour enough to warrant it to be paired with the usual dishes that support the Flanders Red, with a lot more caramel sweetness than usual. Don't be put off by the lack of sour however, as there is still a touch, and use that acidity to pair with lobster, the beer will help lift the flavours and the in the case of Cuvee Rouge enable the caramel sweetness to complement the sweet lobster that you find in the claws! If we view the beer as a Brown Ale then we can use the malty flavours to pair with meat, a flemish stew would be a sound choice, or a lighter meat such as pork. Use the berry flavours as well to match with dishes that are enhanced by fruit, pork chops go well with raspberries so this would be a nice accompaniment.
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ADRIAEN BROUWER
8.5% ABV - Red/Brown Ale
Tasting Notes
8.5% ABV - Red/Brown Ale
IBU's - 15 -25
Tasting Notes
E: Amber, copper with a great clarity and a thick off white foamy head.
N: Malty aromas with caramel and a hint of coffee
P: Rich malts, with a firm biscuity base. There is a slight resinous hop bitterness.
M: A little metallic on the finish with a smooth, warming mouth feel.
Other comments:
The Adriaen Brouwer Dark Gold Ale is a true authentic double brown ale, brewed in the tradition of the Oudenaarde region in the Flemish Ardennes. One of the most picturesque regions of Flanders. The centuries old brewing tradition combines wonderfully with authentic yeast strings and top notch ingredients. This is the beer the world famous Flemish painter Adriaen Brouwer, born in Oudenaarde in 1605, used to love so much. Perhaps too much, since he died at a young age after an over indulgent lifestyle of ale, sex and too much partying. He was born with a natural talent for color and drawing, he was the epicurean by excellence, spending all his money the moment he got it on the good things in life. The yearly beer festival in Oudenaarde is named after him. You will love this living beer!
The Adriaen Brouwer Dark Gold Ale is a true authentic double brown ale, brewed in the tradition of the Oudenaarde region in the Flemish Ardennes. One of the most picturesque regions of Flanders. The centuries old brewing tradition combines wonderfully with authentic yeast strings and top notch ingredients. This is the beer the world famous Flemish painter Adriaen Brouwer, born in Oudenaarde in 1605, used to love so much. Perhaps too much, since he died at a young age after an over indulgent lifestyle of ale, sex and too much partying. He was born with a natural talent for color and drawing, he was the epicurean by excellence, spending all his money the moment he got it on the good things in life. The yearly beer festival in Oudenaarde is named after him. You will love this living beer!
Food Pairings:
Double brown Belgian ale's demand a food pairing that can match the firm biscuity malty sweetness. Think fatty meats, which when roasted release a caramelised sweetness that complements the caramel flavours in this brown ale and the beer life and cut through the fat. Alternatively look for full gamey flavours such as duck, where the brown ale will work perfectly with the flavour standing up to them. Then there are flemish stews, this would be a great beer to be used in cooking, as a sauce, or as a reduction, with some shallots and garlic which would make a lovely replacement to a gravy.
Double brown Belgian ale's demand a food pairing that can match the firm biscuity malty sweetness. Think fatty meats, which when roasted release a caramelised sweetness that complements the caramel flavours in this brown ale and the beer life and cut through the fat. Alternatively look for full gamey flavours such as duck, where the brown ale will work perfectly with the flavour standing up to them. Then there are flemish stews, this would be a great beer to be used in cooking, as a sauce, or as a reduction, with some shallots and garlic which would make a lovely replacement to a gravy.
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