The brewers of RBM from Rooi (Hospitality venue De Gasthuishoeve)
As soon as you step into regional experience center De Gasthuishoeve near Sint-Oedenrode, you're transported to times gone by. On the charming indoor “mèrt” (market), historical buildings from the town of Rooi have been reconstructed at full scale.
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As soon as you step into regional experience center De Gasthuishoeve near Sint-Oedenrode, you're transported to times gone by. On the charming indoor “mèrt” (market), historical buildings from the town of Rooi have been reconstructed at full scale — from the gatekeeper’s house of Henkenshage Castle to a clog-making workshop with nostalgic machinery. You’ll smell freshly worked wood. And another distinctive scent: beer is being brewed here!
Rooysche Tripel
Part of the picturesque Paulusgasthuisjes on the indoor square is home to RBM: Ringbobbel Bier Mate, a local brewery founded by six friends from Sint-Oedenrode. Every Wednesday and Saturday, they brew a new batch: 150 bottles. Today, Gerard Kuijpers, Leon Vervoort, and Rinus van der Heijden are working on their Rooysche Tripel, a spicy and fruity specialty beer. They’…
As soon as you step into regional experience center De Gasthuishoeve near Sint-Oedenrode, you're transported to times gone by. On the charming indoor “mèrt” (market), historical buildings from the town of Rooi have been reconstructed at full scale — from the gatekeeper’s house of Henkenshage Castle to a clog-making workshop with nostalgic machinery. You’ll smell freshly worked wood. And another distinctive scent: beer is being brewed here!
Rooysche Tripel
Part of the picturesque Paulusgasthuisjes on the indoor square is home to RBM: Ringbobbel Bier Mate, a local brewery founded by six friends from Sint-Oedenrode. Every Wednesday and Saturday, they brew a new batch: 150 bottles. Today, Gerard Kuijpers, Leon Vervoort, and Rinus van der Heijden are working on their Rooysche Tripel, a spicy and fruity specialty beer. They’re about to separate the mash into spent grain and wort — a clear, sugary liquid. Hops are added to the wort. The spent grain is a by-product. Rinus reassures us: “But it doesn’t go to waste. It’s used to bake bread or fed to the animals here.” The brewing schedule includes many steps: milling the malt, mashing (converting starch into sugars), boiling, cooling, fermenting, lagering, bottling, secondary fermentation, and aging. “The batch we’re brewing today will be in the fermenter in the climate-controlled room by the end of the day. In a few months, you’ll be able to enjoy this beer.”
Rich History
RBM’s beers have strong names, each referring to the rich history and surroundings of Sint-Oedenrode. Rinus explains: “For example, we have our Heeren van Rode’s Vrijheid, a strong beer with an alcohol content of 10%. It’s named after the medieval noble rulers of the County of Rode. And do you know Lady Jutte? De Gasthuishoeve used to be her property long ago. Jutte van Erp once required the tenants of her farms to supply food to the single women living in the Paulusgasthuisjes. We named our IPA after her.” The RBM brewers’ recipe book includes more flavors — such as Roîs Klompenbier and Sint Oda Honey Beer, brewed in collaboration with De Linde, a local beekeeping farm in Olland.
Tastings
The men are passionate about sharing their love for brewing and the final product. Rinus says: “Every year, we organize a tasting event with other local brewers. We always learn something new from each other — and it’s a lot of fun! Just like the workshops we run for groups of friends. We offer workshops for all levels: from short introductions to the art of tasting, to full courses where you learn how to brew on your own.”
Curious about RBM beers? You’ll find them exclusively at De Gasthuishoeve, De Helden van Kien, and Het Roois Gasthuisje. A few times a year, the brewers make an exception and appear at a regional market or beer festival, where you can buy the bottles directly from the makers.
This text has been translated using AI.
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