Beer Cuisine
A number of traditional Belgian dishes use beer as an ingredient. One is Carbonade (French: the Flemish term is stoverij of "stoofvlees"), a stew of beef cooked in beer, similar to Boeuf bourguignon. The beer used is typically the regional speciality — lambic in Brussels, De Koninck in Antwerp, and so on — so that the taste of the dish varies. Another is rabbit in gueuze. In't Spinnekopke, Brussels, and Den Dyver, Bruges are famed for their beer cookery. In 1998 Anheuser-Busch InBev started a worldwide chain of bars/restaurants, Belgian Beer Cafe, serving typical Belgian dishes combined with Belgian Beer.
The varied nature of Belgian beers makes it possible to match them against each course of a meal, for instance:
- Wheat beer with seafood or fish.
- Blond beers or tripel with chicken or white meat
- Dubbel or other dark beers with dark meat
- Fruit lambics with dessert
Read more about this topic: Beer In Belgium
Famous quotes containing the words beer and/or cuisine:
“Im only a beer teetotaller, not a champagne teetotaller. I dont like beer.”
—George Bernard Shaw (18561950)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)