Beer and food combinations

Asian White - Spicy Pure Chocolate Bavarois

Ingredients for one pudding (8 people)

3 sheets of gelatin
1/2 liter of whipped cream
20 grams of sugar
150 grams of pure chocolate from 55-60% cocoa
10 grams of butter

1 gram of clove powder
5 grams of cinnamon
10 grams of cocoa powder
50 ml Asian White

1 orange
30 grams of white chocolate

* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist

Cooking time 10 minutes and 2 hours cooling

Preparation method
Soak the gelatine leaves in cold beer for about 5 minutes.
Beat the cream with the sugar almost stiff. Break the chocolate and put the pieces in a bowl. Place this bowl on a pan with a little water on a low heat. We are going to melt the chocolate in a bain-marie. Add the butter and heat it slowly. Stir until the chocolate has melted. Sprinkle the clove powder (1 gram is a tiny bit), cinnamon and the cocoa over it. Add the 50 ml beer bit by bit and stir until a liquid mass forms.

Now take the gelatin leaves and stir them into the hot chocolate mass. Spatula and then slowly add the whipped cream through it. Fill a pudding mold or molds with it. Let the molds cool in the refrigerator and stiffen.

Serving tip
Pour the pudding on a plate, then sprinkle with some grated chocolate. Grate a little bit of orange peel over it. The bitterness of the van zest gives the beer an extra kick and that is very tasty. Cheers!

Saense Quadrupel - Cherry Chocolate Cake

Ingredients for one cake

For the filling:
175 grams of cherries on juice, seedless (350 grams with juice)
10 ml of lemon juice
5 grams of cinnamon
15 grams of sugar syrup
10 grams of cornflour

For the chocolate icing:
175 grams of dark chocolate 60% in small pieces
90 grams of butter, cut into pieces
1 teaspoon sugar syrup

For the cake batter:
140 grams of sifted flour
30 grams of cocoa powder
1/2 teaspoon of salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
175 grams of butter, at room temperature
150 grams of cane sugar
2 teaspoons vanilla extract
3 large eggs
115 grams of buttermilk
150 grams of 60% dark chocolate, coarsely grated

* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist

Preparation time 60 minutes

Preparation method
First make the filling. Drain the cherries and collect the juice. Gently boil the juice in a pan, together with the lemon juice and the cinnamon. Stir the cornflour into a cup with cold water. Add the cornflour to the juice while stirring and keep stirring until it is a lightly bound sauce. Let cool a little and then add the cherries. Keep the cherry sauce in the fridge until use.

Preheat the oven to 180 degrees Celsius and place the grid on the second lowest level. Butter a large round spring form (the standard size). Cover the bottom with baking paper and butter that too.

For the cake batter: Mix the flour, cocoa, baking soda, baking powder and salt in a medium bowl. In a larger bowl, beat the butter with an electric beater until soft and fluffy. Stir in the sugars and vanilla, and then add the eggs one by one. Finally, mix the flour mixture with the buttermilk. Stir in the chocolate pieces. Spoon the dough into the spring form and bake it for about an hour.
Let it cool in the mold for 5 minutes and then turn it on a rack. Remove the baking paper. Allow the cake to cool completely.

Take the filling and cut the cooled cake horizontally with a sharp bread knife. Remove the top and sprinkle the parts with approximately 15ml Quadrupel. Brush the cake with the filling. Put the top on it again and let it cool completely.

Finally make the glaze. Mix the chocolate, butter and syrup in a pan over a low heat. Allow the mixture to cool until it is lukewarm, but still liquid. Stir in occasionally to keep it liquid.

Place the cake on a few pieces of baking paper. Coat the cake with the frosting, on top and on the sides. Let it cool completely until the glaze has solidified. Cut the cake into nice points and add the Breugem Quadrupel.

Lets eat!

Saense Tripel - Cheese fondue

Necessities
Cheese fondue pan and fondue forks

Ingredients for 4 people

200 grams of mushrooms
80 grams of butter
80 grams of flour
120 grams of Breugem Tripel
150 grams of mature cheese
100 grams of vacherin
100 grams of Gruyere cheese
salt and pepper
Dippers: French bread, cauliflower, broccoli, carrot, cucumber, bell pepper, onion, celery, cherry tomatoes and boiled new potatoes.
In the summer you can also add pineapple, strawberry and apple.

* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist

Preparation time 20 minutes

Preparation method
Break the stalk from the mushrooms. And put them in the oven for 5 minutes, which you put on at 160 degrees Celsius. Make a roux by melting the butter in a pan and add the flour. Stir with whisk until smooth. Then gradually add the beer, turn down the heat! Otherwise the taste becomes too bitter.

Stir until smooth sauce without boiling. Now add the three cheeses a little and stir until it has melted. If it is too thick, you can still add some beer. Season with salt and pepper.

Serve with French bread, cauliflower, broccoli, carrot, cucumber, bell pepper, onion, celery, cherry tomatoes and boiled potatoes. And in the summer also add the pineapple, strawberry and apple.

Double IPA - Tacos with chicken, pineapple and stuffed tomatoes

Ingredients for 4 people

8 tomatoes
250 grams half-to-half minced meat
chili powder
1 avocado
4 Jalapeño pepper
Cream cheese
1 slice of cheddar cheese
350 grams of chicken fillet
paprika powder
cumin powder
garlic powder
½ red onion
pepper and salt
1 tbsp vinegar
½ tbsp cane sugar
1 can of corn
1 can of pineapple
8 taco shells
1 small red onion
1 lime
Butter
Fresh coriander
Salsa as an option

* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist

Preparation time 30 minutes

Preparation method
Cut the cap off the tomatoes. And scoop the tomatoes with a spoon. Put a knob of butter in a frying pan and fry the minced meat with salt and pepper and chili powder. Fill the tomatoes with the minced meat and put them in an oven at 150 degrees Celsius for about 15 minutes.

Cut open the avocado and remove the kernel and skin. Mash it finely and add pepper, salt and a little paprika powder. Cut open the jalapeno pepper and remove the seeds. Fill them with cream cheese and put a portion of the cheddar cheese on top. Put them in the oven with the tomatoes for about 10 minutes.

Cut the chicken thigh fillet into small cubes and season with the spices (the powders of bell pepper, cumin, garlic, coriander seeds, salt and pepper). Chop the onion and vegetables for a few minutes in a little butter. Add the chicken and cook for 8 minutes, or until done. At the end of the baking, add 1 tablespoon of vinegar and a 1⁄2 tablespoon of cane sugar.

Open the can of pineapple and the can of corn. Drain them both. Melt some butter in a frying pan and add the corn. Also add some salt and turn off the heat immediately.

Fill the tacos with the fried spiced chicken. Cut the lime into a few pieces and serve if desired. Add the stuffed tomatoes and the jalapeno peppers. Garnish it with the avocado and a few leaves of coriander.

The fruity from the Breugem Double IPA fits very well with the pineapple. The chicken may have a lot of herbs and the minced meat must be a bit greasy, so that it cuts nicely with the alcohol from the beer.

Enjoy your meal!

Saens Zoentje - Guinea fowl

Ingredients for 4 people

Guinea fowl of around 1000 grams
Pepper and salt
150 gram slices of bacon to wrap the guinea fowl (cut)
1 bay leaf
70 grams of butter
4 shallots
1 dl whipped cream
1 glass of Breugem Zoentje


600 grams of Charlotte potatoes
500 grams of winter carrot

200 grams of mushrooms
3 grams of cinnamon
1 gram of ground cloves
3 grams of fennel seeds
20 ml soy sauce
20 ml white natural vinegar
20 ml Breugem Saens Zoentje

* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist

Preparation time 45-60 minutes

Preparation method
Place the guinea fowl on your cutting board and unfold it. Sprinkle a little salt and pepper on the inside and add the bay leaf. Place the bacon over the breast and tie it with a string around the guinea fowl. Melt 40 grams of butter in a pan and roast the guinea fowl with the brown bacon. Clean the shallots, chop them finely and add them to the meat in the pan. Put the lid on the pan and let it simmer for 40 minutes.

Clean the mushrooms, cut into quarters and fry in the rest of the butter. Mix the soy sauce, white natural vinegar and the 20 ml Saens Zoentje. Then sprinkle in the cinnamon, cloves and fennel seeds. Mix the mushrooms with the marinade. Let it stand for 20 minutes. Cut the carrot into long, thin strips. Cut the Charlotte potatoes into pieces, but leave the skin on. Boil the potatoes in lightly salted water. Add the sliced ​​carrot 5 minutes before the end.

Place the guinea fowl on a dish. Make a sauce with the whipped cream from the liquid. Let the sauce simmer for a while and pour it over the guinea fowl. Place the mushrooms next to the guinea fowl in the dish. Place the guinea fowl 10 minutes before eating in a pre-heated oven of 160 degrees Celsius.

Serve the guinea fowl with the potatoes, carrot and mushrooms. Serve with a delicious glass of Saens Zoentje.

Saense IPA - Salad with sea bream, orange and tomato

Ingredients for 4 people

1 tbsp mayonnaise
½ tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Breugem IPA

500 grams of lettuce

2 oranges
Little cinnamon

1 Dorade fillet of approximately 350 grams
25 grams of butter
2 tomatoes
salt and pepper
2 tbsp pine nuts

600 grams of Charlotte potatoes
500 grams of winter carrot

200 grams of mushrooms
3 grams of cinnamon
1 gram of ground cloves
3 grams of fennel seeds
20 ml soy sauce
20 ml white natural vinegar
20 ml Breugem Saense IPA

* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist

Preparation time 30 minutes

Preparation method
Beat the mayonnaise, balsamic vinegar, olive oil and 1 tbsp Breugem IPA into a nice creamy dressing.

Divide the lamb's lettuce over four plates, sprinkle a little of the dressing over it. Peel the orange and also remove the outer skin. Cut them into thick slices. Put two or three slices on each plate and sprinkle a little cinnamon here.

Grill the Dorade fillet in the butter until done. And cut nice slices of it. Also place this on the lamb's lettuce and next to the orange.

Now also cut thick tomatoes from the tomato and place it on the lamb's lettuce. Sprinkle with a little salt and pepper. Now sprinkle half a cubit of pine nuts on each plate.

The fruity from the Breugem IPA fits very well with orange, tomato and cinnamon.

Enjoy your meal!

© brouwerijbreugem 2019 - SMIT. Digitaal vakmanschap