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# A seven day ethanol fermentation at 21°C dominated by ''Saccharomyces'' (also present was lactic acid bacteria which was kept to a minimal population due to the acid washing process). After this seven day fermentation, the yeast is harvested and washed for the next brew <ref name="Dusart_2022" />.
# A four to five week lactic acid fermentation at 15–21 °C in epoxy-covered tanks dominated by ''Lactobacilli'' <ref name="Dusart_2022" />.
# The 11°P "light beer" is then blended with aged Old Ale , pasteurized, and packaged (1/3 young "light beer" to 2/3 Old Ale), while the 13°P "heavy beer" is transferred to large wooden vats (foeders). At Rodenbach, this blended and pasteurized product is the Rodenbach Grand Cru <ref name="Dusart_2022" />.
# The "heavy beer", which becomes Old Ale, is then aged for a twenty to twenty-four month period of time. During this time, the beer undergoes a long and slow fermentation that is dominated by ''Brettanomyces'', ''Lactobacilli'', ''Pediococcus'', and acetic acid bacteria (''Acetobacter''). Most of the aged Old Ale is blended with fresh "light beer", but a small amount is packaged unblended as "Rodenbach Vintage" <ref name="Dusart_2022" />.