However, this is something the Belgians have been doing for
centuries from a production standpoint, especially in Trappist monasteries like Chimay and Rochefort, which
produce cheese as well as beer.
Belgian beer, especially dubbels and tripels, pair
remarkably well with cheese as well as other savoury foods like prepared
meats. It is no wonder then that there
is a movement to enjoy Belgian beer with the cheeses produced from the same
abbey.
It is more than possible to pair Belgian beer with a variety of foods as we found when PALM brewery recently held a beer pairing master class at the Old Shades pub in London where PALM beers were paired with the food
that complimented them best. Here are a
few of the pairings:
Steenbrugge Dubbel Bruin with slow cooked ox cheek, braised red cabbage & celeriac cream. |
PALM beer with devilled kidney vol au vent. |
Rodenbach with confit salmon with red lentil dahl. |
PALM Royale with banana cake with vanilla cream. |
Boon Kriek with a dark chocolate tart with glazed cherries. |
The following are some general beer and food pairing
suggestions:
Blond ales: Try
drinking blondes with spicy food, their light and refreshing taste will balance
the strong flavour of the food, as well as cool down the mouth.
White beers: Witbier
is a light and subtle brew and is best paired with light and subtle foods, specifically
light and fruity desserts.
Amber ales: Drink
amber beer with savoury meat dishes like chicken, with or without sauces like
gravy. Amber ales are also said to pair well with pizza and beef.
Fruit beer and lambics:
Try these sweeter beers with green salads, and fruity and sweet desserts
like tarts and pies.
Why not mix it up and treat your guests to a beer and cheese
tasting as an alternative to a wine tasting at your next dinner party?
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