Beer
For a comparatively small country, Belgium produces a very large number of beers in a range of different styles – in fact, it has more distinct types of beer per head than anywhere else in the world. Almost every style of beer has its own particular, uniquely shaped glass or other drinking-vessel.
A number of traditional Belgian dishes use beer as an ingredient. One is Carbonade (French: the Flemish term is stoofvlees or stoverij), 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.
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.
- Blonde 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: Belgian Cuisine
Famous quotes containing the word beer:
“Were I Diogenes, I would not move out of a kilderkin into a hogshead, though the first had had nothing but small beer in it, and the second reeked claret.”
—Charles Lamb (1775–1834)
“Time grows dim. Time that was so long
grows short, time, all goggle-eyed,
wiggling her skirts, singing her torch song,
giving the boys a buzz and a ride,
that Nazi Mama with her beer and sauerkraut.
Time, old gal of mine, will soon dim out.”
—Anne Sexton (1928–1974)
“I’m only a beer teetotaller, not a champagne teetotaller. I don’t like beer.”
—George Bernard Shaw (1856–1950)