Lindemans Lampas, where lambic beers meet tapas
Author: Erik Verdonck / Published: 2016-09-13 17:12:40 +0200 / Last Updated: over 3 years ago
VLEZENBEEK - “Prepare three original finger food creations using the Lindemans lambics and fruit beers” … this was the challenge set to four previous laureates of the renowned Prosper Montagné culinary competition and the Ambassador for the Prosper Montagné 2017 culinary competition.
Lode De Roover of Fleur de Lin, Sam Van Houcke of Onder de Toren, Pascal Peters of Vivendum and Dimitri Marit of Maison Marit took up the gauntlet.
They unleashed their creative genius in the company of hosts Jean-Baptiste and Christophe Thomaes of Le Château du Mylord in Ellezelles.
Each chef presented three recipes with varying degrees of sophistication.
These Lindemans Lampas were tasted by around one hundred invited guests.
Dirk Lindemans introduced the beers: “Our fruit beers are popular with a wide audience."
"The traditional lambic beers of Oude Gueuze Cuvée René and Oude Kriek Cuvée René call for taste buds that are slightly more educated. These sour beers are very similar to wine; as the way they ferment, mature and develop in taste is almost the same."
"After half a year the beers gain in complexity and, thanks to the slow re-fermentation in the bottle, they continue to mature for years to come."
"We have recently gone one step further: we are exploring the boundaries of taste with our new Botanical Lambics range that combines lambic beers with herbs."
"For instance, we have worked with Danish beer architect Mikkeller to create the Lindemans SpontanBasil, a new lambic made with basil, and the BlossomGueuze, a gueuze that is enriched with elderflower blossoms. Complex beers such these are great to pair with a meal.”
Sweet & Sour
Lode De Roover is betting on sweet and sour and is using Lindemans Oude Gueuze Cuvée René. The beer’s sourness is tempered by the salt in the mini-waffles of seaweed with a mousse of smoked mackerel and grey shrimp he cooked.
Corn bread is served with the Lindemans Faro, a one-year-old lambic with added candi sugar. The corn bread is finished with a cream of avocado and lemon confit.
The mild sweetness of the corn forms a successful marriage with the slightly sour, rounded taste of the avocado cream that is refreshed by the lemon confit.
Finally, the Lindemans Framboise is served with a cannelloni of filo pastry filled with goose liver cream and a hint of beetroot powder.
Dimitri Marit is presenting a steak tartare with parmesan, basil, Melba toast and olive oil to complement the Lindemans SpontanBasil. The basil is contained in the bubble that bursts right on top of the steak tartare.
The Lindemans Apple is paired with grey shrimp in an apple jelly, with timut pepper with its citrusy touch, horseradish sauce and a guacamole made with avocado. The Lindemans Cassis is complemented by a creation with an extensive taste palate: oxtail with mousseline of carrot and ginger.
A Finished Symphony
Jean-Baptiste Thomaes has created a ‘tartare of langoustine’ to pair with a Lindemans SpontanBasil. The basil in the tartare provides a refreshing touch; a measure of sourness comes from the leek and green apple with a tinge of chive sharpness.
To go with a Lindemans Faro the chef suggests caramelised pork pluma with a miso of sweet syrup, sour vinegar and salty soy sauce.
The taste is reinforced by the slightly fried, salty oyster. The sauce is an emulsion of oyster jus, white wine and gin.
The Lindemans Oude Gueuze Cuvée René has inspired Sam Van Houcke to create a meringue of hard goat’s cheese, flavoured with aniseed, dill and tarragon. The freshly sour beer (lactic acid) is a beautiful complement to the sour and salt from the cheese.
With the Lindemans Oude Kriek Cuvée René the emphasis is on fruit and sweet and sour. The fried goose liver, glazed afterwards with birch syrup and finished with a sprinkling of hazelnuts, accompanied by baked beetroot, a brunoise of rhubarb and beetroot and a vinaigrette of Oude Kriek and elderflower blossoms, proves a successful pairing.
The sweet and sour taste of the beer, the rhubarb and the vinegar combine with the fatty goose liver to create a complete taste palette.
Finally, the Lindemans Pecheresse promises aromas of stone fruits (peach) and a sweet taste.
The chef uses it to caramelise grilled Brasvar pork before adding zesty Savora mustard. The sourness and zestiness reinforce one another. And thanks to the grilling, hints of smokiness provide the finishing touch.
Emphasis Where it Belongs
To go with the Lindemans Framboise, Pascal Peters has conjured up a classic ‘stoverij’ or stew, of rabbit in a sauce made with the beer, a foam of asparagus to add bitterness, beer vinegar to add a sour touch and mild vanilla oil. The beer is quite sweet but this is compensated by bitter and sour flavours.
The Lindemans BlossomGueuze with elderflower is paired with a cream and croquant of mature, zesty hard sheep’s cheese matured on hay, with onions and cherry tomatoes marinated in the beer.
The freshly sour beer breaks down the fatty, slightly salty cheese. Lindemans Kriek enhances a mousse of chicken livers and red beetroot with goose liver and a cherry coulis and a cream of pine nut kernels.
“I have prepared focaccia bread with the beer. The pine nut cream adds a hint of bitter,” Pascal explains. “In this way I tone down the sweet taste of the beer. The freshly sour touch, inherent in lambic beers, cuts down the fattiness of the goose liver.”
All these recipes can be found in the Lindemans Lampas book.
Order your Copy of Lampas
Contact the brewery directly to order your copy of Lampas (available in Dutch, English and French - €19,95)
B-1602 Vlezenbeek (Sint-Pieters-Leeuw)
+32 (0) 2 569 03 90
Recent Blog Posts
BRUSSELS/MONS - We’ve made our way down to the historic city of Mons (Bergen) for the eighth edition of the international Brussels Beer Challenge. A 90-strong jury is busy tasting; there are four morn ... [ read more ]
BRUGES - This city draws you back in time to the heydays of the Burgundian era. After years of renovation works the Gruuthusemuseum has re-opened its doors. This former city ... [ read more ]
ANTWERP - Brewers from 59 different countries flocked to attend the Brewers of Europe Forum 2019 in the prestigious Queen Elizabeth Hall, right next to the renowned Antwerp Central Station building. ... [ read more ]
ERTVELDE - To track down a brewer within his own domain is a high-ranking form of sports, or that’s the impression I get. After a bit of practice I spot Jef Versele, CEO of the Van Steenberge brewery, ... [ read more ]
You must be logged in to leave a comment
PAJOTTENLAND - Lambic (lambiek) is one of the oldest beer styles in Belgium. It is a spontaneously fermented beer, a so-called flat beer, coppery blonde to a... [ more ]
VLEZENBEEK/BRUSSELS - Lambic beers are going down a treat across the globe; the same goes for pure tastes. “Look at the Belgians,” comments Dirk Lindemans, co-owner and CEO of Brouwerij Lindeman... [ more ]
VLEZENBEEK - The Lindemans brewery has joined forces with the De Moor distillery to develop two Lindemans Premium Distilled Gins based on Lindemans Oude Kriek. Thus, two regional products mel... [ more ]
VLEZENBEEK/DILBEEK - It is often said that lambics are only for those with an experienced palate. At Brouwerij Lindemans, one of Belgium’s favourite brewers of this traditional style, they beg to differ. ... [ more ]
PAJOTTENLAND/BRUSSELS -The times are changing. Beer in gastronomy is taken seriously nowadays, both in recipes and to partner a dish. This was obvious once more during the latest edition of the Prosper Montagné cooking ... [ more ]
Europeans have been drinking fruit beer for centuries. The Celts were partial to apple beer. The Belgians mastered the brewing of fruit beers a long time ago. This tradition goes b... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.