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In April 2011, a group of brewers within Belgium called HORARB ("Hoge raad voor de authentieke Vlaams Roodbruine bieren", or the "High Council for Authentic Flemish Red-brown Beers") formed and intends to seek to make this style a regionally protected style within the EU (Protected Geographical Indication). This group is made up of four brewers in Belgium: Brewery Rodenbach from Roeselare, brewery Verhaeghe from Vichte, Bavik from Bavikhove and Bockor from Bellegem. The proposed name for this style is "Flemish red-brown beer" <ref>[https://web.archive.org/web/20170701162839/https://www.toerisme-leiestreek.be/nl/rondje-roodbruin/roodbruine-bieren "Red-brown beers". Toerisme Leiestreek website. Retrieved through Google Translate on 10/29/2018.]</ref><ref>[https://translate.google.com/translate?hl=en&sl=nl&u=https://www.nieuwsblad.be/cnt/jd39iqv6&prev=search "Rodenbach, Bockor, Bavik and Verhaeghe join forces". Martin Tytgat. Het Nieuwsblad. 04/30/2011. Retrieved through Google Translate on 10/29/2018.]</ref>.
==Wort Production Methods==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>. See also:
* [http://brewery.org/library/Rodnbch.html "For brewery Rodenbach." Peter Bouckaert. Lambic Digest. April 1996.]