Thoroughbred beers in the gastronomy

Beer has acquired a special place in the gastronomy in recent years. In part this is because more and more chefs nowadays are using beer in their contemporary creative cuisine, and in part because beer is increasingly being served with food in place of the traditional wine. This can be seen from the advent of specialist beer sommeliers and a separate beer list in restaurants.

BEER & FOOD PAIRING

Dishes made with beer

Beer can be used in two ways in dishes:

Beer as the foundation or an ingredient

Add the beer a bit at a time until its taste is subtly present but not overpowering. The bitterness of beer is intensified by cooking down, so you should use it judiciously.

Beer as an addition or extra flavouring

Adding a dash of beer at the end of the preparation process gives the dish – depending on the choice of beer – an extra sweet, sour, fruity, herby or bitter accent.

Dishes accompanied by beer

Beer is also a perfect partner for serving with food. Whether sour, sweet, salty, bitter, soft, dry, creamy, herby or fruity, every dish and every beer has its own specific taste accents. Depending on your personal preference, you can choose to have these accents:

• contrast with each other;
• complement (reinforce or supplement) each other;
• harmonise with each other.

Beer at receptions

As well as at the table, delicious food and drink are the key to a successful reception. Beer is increasingly taking the place of the traditional wine and champagne. After all, beer is more thirst-quenching and refreshing than wine, and it has moderate alcohol content. A selection of specialist beers is an excellent idea in order to offer something new. Our thoroughbred beers give your reception a special Belgian aura.

BEER & CHEESE PAIRING

Beer and cheese are simply made for each other. With its creamy, rich character, cheese forms a film over the taste buds. A mildly acidic and bitter drink such as beer is ideal for opening up the taste buds. Cheese also complements beer, which can sour, sweet or bitter but not salty. Combining different cheeses and different beers always leads to new, surprising flavour combinations.

Waarom authentieke combinatie kaas & bier blijft smaken

Kaas en bier: een authentiekere combinatie van vakmanschap bestaat haast niet. Het hoort al eeuwenlang tot de favoriete geniet-combo’s van de Belg en wordt nu zelfs nóg populairder. “Kwaliteitsproducten die je herinneren aan je jeugd, maar met een frisse 2015-twist: dát is wat mensen willen”, aldus smaakexpert Patrick Nijs. Deze trend inspireerde chef Viki Geunes dan ook om tien verrassend moderne bier&kaas-creaties te maken, van brunch tot aperitief.

BEER & FOOD PAIRING SUGGESTIONS FROM THE CHEFS *

With thanks to: Foodprint, Jan Buytaert, URBANCRAFTS.TV

BEER & CHEESE PAIRING SUGGESTIES

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