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Beer

Beer and Foodpairing: Ommegang Charles Quint

In this article we’ll give you some flavor inspiration for designing recipes that combine well with this excellent beer. Also we’ll dive into a couple of home-grown recipes we designed to beer and Foodpairing the Ommegang Keizer Karel.

Three hops are used during the production process giving the beer its delicate yet complex aroma. Flowery, fruity, spicy and citrusy aromas are equally perceived, without overloading the beer. Its multi dimensional character is reflected in the Foodpairing tree of Ommegang Keizer Karel, it grants a lot of Foodpairing potential to this beer.

The subtle spiciness in the beer is mainly attributed to the chosen yeast strain tasked to ferment the beer. This flavor can also be found in asparagus and vanilla (find them in the Ommegang Foodpairing tree). These simple links gave us the spark to create two amiable food companions. With the aid of the Foodpairing Explorer we filled in the blanks. Add Ommegang and asparagus (or vanilla) to your combo box (link nr tutorials). Then search for fitting ingredients and be inspired. Keep in mind that you can use the beer in your recipe, but it also can be served on the side.

 

Here’s what we came up with.

Asparagus – Cream Cheese – Shrimp

Starting from the Ommegang – asparagus combo in the Foodpairing Explorer, we hopped to cream cheese, having some lactone aromas in common with the beer and the asparagus. Next we selected bread, which will link in the fruity theme.

Find the recipe here.

 

Apple – lemon – vanilla – pistachio

This dish emphasizes the fruity and citrusy character of the beer that is served on the side. Sparked by the vanilla match, we searched for appropriate fruits. The beer contains a lot of aroma molecules that can be found in apples and lemons, so we decided to go with these two ingredients. That leaves us vanilla, apples and lemon; it is a small task to come up with a matching dessert with these ingredients so common, so go wild…

Find our recipe here.

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Trappist Westmalle Foodpairing

Check out this article for more information about their flavour profile and Foodpairing potential of  the world famous Belgian Trappist Westmalle Tripel and Westmalle Dubbel.

The Westmalle Trapist beers are brewed in the Trappist abbey of Westmalle since 1836. The recipes have remained virtually unchanged since then. When looking at the flavour profile, a typical Westmalle signature can be observed in both Tripel and Dubbel variants: very fruity, with floral and caramellic undertones.

Here is the Foodpairing tree of the Westmalle Dubbel. Click on it to browse it in the Foodpairing Explorer.

The Dubbel is brewed with darker malts, therefor it is furthermore characterized by vanilla, smoked and Maillard flavors. These typifying notes favor combinations of the Dubbel with chocolate, coffee, fried meat and so on, find more matches in the Foodpairing Explorer.
Here are our home-made recipes:

By adding fruity ingredients to these combos, the Foodpairing links are further reinforced.

 

In contrast to the Dubbel, the Westmalle Tripel is much fruitier and floral and is therefore an ideal companion with fruity desserts. Check out our recipes.

The Westmalle abbaye also produces an abbaye cheese. Check out recipes with this cheese in our recipe section.

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Beer and oyster Foodpairing

To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
Leffe Royale is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise,  resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut

Recipe: Oyster – coconut – lychee – rose

4 oysters

2 lychee

100 g coconut puree

1 ts lemon juice

1 g guar gum

rose leaves

 

Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use

Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.

Remove the peel and pit the lychee. Cut into 4

Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.

Serve with a Leffe Royale

More combinations with beer and other products, you can find here.

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Beer and Foodpairing

You want to make some surprising Foodpairing combinations with specialty beer, check out the more than 40 Beer and Foodpairing recipes we have on our Foodpairing website.

Combine some of the good stuff of Belgium in Belgian endives – Belgian chocolate – Vanilla ice-cream + Cuvée du château

Raspberry – beetroot – mackerel + St.-Louis Premium Framboise

Lobster – passion fruit – sweet potato + St.-Louis Premium Kriek

and loads of other recipes

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