Recipes with Beer
Preparing, pairing and cooking food with Belgian beer. Get beer into the kitchen with traditional dishes and new twists on recipes from Flanders, Wallonia and Brussels.
Game paté with Maredsous Bruin
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, made with honey-sweet quinces. It is delicious when paired with a strong, dark abbey styled beer of the Dubbel type, like the Maredsous Bruin used in this recipe for example. The sweet and powerful tastes of the beer, with its relatively high alcohol content are more than a match for the overwhelming aromas and complex flavours of this game paté...
Preskop of rabbit, prunes and Liefmans Kriek Brut
Flemish cuisine would not complete without rabbit and prunes. We breathe in the sweet aroma of prunes that have been simmering for a long time in a sauce made with a dark abbey beer or a dark Trappist. To prepare a preskop or brawn, the meat is boiled and finely minced before being compressed. This dish can be eaten hot or cold. The fresh-tasting, sweet and sour Liefmans Kriek Brut enhances the flavours of the tarragon and wine vinegar used in the dressing and the garnish and brings out the sweetness of the prunes...
Tiramisu with Bacchus Frambozenbier
Biscuit, mascarpone, coffee and egg are the main ingredients of this classic Italian biscuit pudding, built up in layers. For this easy recipe we use a store-bought cake mix for a light, airy texture. The hint of fresh sourness is echoed in Bacchus Frambozenbier, a raspberry fruit beer blended from a Flemish red-brown beer. It has a strong aroma and impressions of the caramel that is also found in the tiramisu. Its overall taste is reminiscent of a wine...
Thai green lamb curry with Vedett IPA
Thai cuisine is zesty and piquant but delicate and mild at the same time, proof of the art of the judicious use of spices. In this curry, the mild-tasting, tender lamb takes on a hint of spiciness but the flavour of the meat still comes through. The Vedett IPA, with its exotic hop aromas, manages to cut through all the spice. Fruity, mildly bitter, fresh and malty with a hint of sweet caramel… a merry-go-round of flavours...
Chocolate mousse with a Liefmans sabayon
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth. We take our desserts very seriously and always use the very best ingredients we can. We also like to draw inspiration from other international cuisines. Take, for example, the Italian zabaione, better known in our country as a sabayon, prepared with whisked egg yolk and alcohol. Chocolate is of course one of our country’s trade marks, together with our unrivaled beers...
KORTRIJK/BELLEGEM - It was in 1892 that Brouwerij Omer Vander Ghinste opened for business in Bellegem, a village near Kortrijk in West Flanders, close to the French border. Since then, countless... [ more ]
WESTMALLE - If you order a Westmalle you’re likely to be served with a Tripel. This is no coincidence as this strong blonde Trappist beer now accounts for 75% of the beer output of this http://belgium.beertouris... [ more ]
ANTWERP - Why would a butcher open a store at a brewery? The question doesn’t throw Luc De Laet, the man who has done just that at the http://belgium.beertourism.com/blog/de-koninck-antwerp-city-brewery-experien... [ more ]
RONGY - In Rongy and all around it, spring is in the air. The fruit trees are in bloom and nature has put on its most beautiful face. I’m on my way to http://belgium.beertourism.com/belgian-breweries/brasserie-d... [ more ]
TONGEREN - After a fifty-year wait the moment has finally arrived. Once again, the city of Tongeren can boast its own brewery and city beers. The story commences with the 2009 Coronation Celebra... [ more ]
Premium Gueuze is the flagship brew of the St. Louis range and one of the jewels in the crown of Castle Brewery Van Honsebrouck. This was by no means certain when Luc Van Honsebrou... [ more ]
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