Changes

[https://www.tandfonline.com/doi/abs/10.1080/03610470.2022.2109380 Dusart et al. (2022) ] describes Rodenbach as being brewed using a portion of highly kilned Vienna or Crystal malt, along with 20% maize. The maize is cooked in a cereal cooker for gelatinization before being added to the main mash. The wort is boiled for a "prolonged" time period, which results in good protein coagulation and is thought to contribute to the minimal amount of foam in the finished beer. "Old" hops are used to reach no more than 10 IBU. The wort is then fermented in epoxy lined tanks for 5-6 weeks before being transferred to large wooden vat to age. Liefmans Goudenband is brewed with all barley, including a small fraction of torrefied malt, and is then fermented in stainless steel tanks <ref name="Dusart_2022">[https://www.tandfonline.com/doi/abs/10.1080/03610470.2022.2109380 Alexandre Dusart, Jean-Paul Ryckaert & Sonia Collin (2022) Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence, Journal of the American Society of Brewing Chemists, DOI: 10.1080/03610470.2022.2109380.]</ref>.  Liefmans Goudenband is brewed with all barley, including a small fraction of torrefied malt, and is then fermented in open copper tanks for one week at 20–24°C. The open-air fermentation exposes the wort to an uncontrolled inoculation of lactic acid bacteria, acetic acid bacteria, and wild yeasts. After this primary fermentation, the beer is transferred to stainless steel tanks to age for at least three months. The stainless steel tanks limits exposure to oxygen, which results in less acetic acid production compared to Rodenbach's beer that is aged in oak casks. The aged beer is then blended with young fresh beer and pasteurized to prevent further attenuation by ''Brettanomyces'' <ref name="Dusart_2022" />.