One of Belgium’s classic styles and an essential part of its beer culture, Biere De Table is the beer enjoyed with home-cooked meals around the family table. Beer writers, and Belgians themselves, credit Biere de table as the way Belgians learn to drink beer respectfully, socially and as part of their cuisine.
A true artisanal ale from Wallonia, the French speaking region of Belgium. Herbal bouquet, well hopped, with spice and ginger notes. Deep spicy aroma, gold color and bitter and fruit sweetness tantalize the palate. Full and round with a fruity finish. Bottle-conditioned. Suitable for cellaring.
Great as an aperitif and with marinated meats. Try with salmon steaks, grilled sardines, Thai food, gamy sausages, steaks and barbeque.
From the multiple platinum-medal winning brewery that makes the ne plus ultra collection of Belgian farmstead ales, that brews the Saison against which all others are measured, and is the pioneering originator of organic beers in Belgium (since 1990 BTW) comes a charmingly rustic, supremely tart, wonderfully refreshing and righteously organic Foret Blanche.
The refreshing citrus and spice character and delicate mouth feel of wheat beer makes it a great accompaniment to boiled veal weisswurst, lighter fish such as mahi-mahi, and salads made with citrus based dressing.
The classic example of the Saison Style. A pleasing pale straw-color with a dense, creamy head. The nose is estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack.
This beer is a miracle with food. Enjoy it with salmon steaks, Thai food, spicy Mexican dishes, Vietnamese food, steaks, Cajun dishes, and well aged Gouda cheese. Great with barbecue or gumbos.
100% organic honey ale. Brewed with Belgian Acacia honey. Pale yellow in color with a marvelous floral scent. A honeyed richness coaxes the palate into thinking the beer is sweet but the finish is dry with a noticeable hop tang.
This beer pairs beautifully with hearty meats, particularly wild game.
Scaldis, from Brasserie Dubuisson, is one of Belgium's strongest ales (12%) and one of its most delightful. Three different malts and Dubuisson's unique house yeast create a beer with as much nuance as potency. Enjoy Scaldis as a light alternative to Cognac or Brandy. Serve at cellar temperature (50-55o F.
This big beer is best as an after dinner beer but those who seek a massive meal experience would appreciate the pairing between spicy chicken gumbos and Andouille Sausage. Also delicious with desserts and chocolate.
Scaldis Refermentee is a 12% abv amber ale brewed expressly to celebrate the 75th anniversary of Scaldis. Like Scaldis it has deeply aromatic notes of praline and vanilla. Thanks to fine dosage of yeast, it undergoes a fermentation in the bottle that further deepens the complexity and fullness of body. Suitable for cellaring.
Scaldis “Refermentée,” is less sweet, has an earthier nose and fine, creamy texture, the result of a slow, natural refermentation in the bottle. It’s a new entry from Dubuisson, newly available in the US.
Generally speaking, Belgian ale is a gastronomic miracle. The delicate spicy and fruity nature of these ales, accentuated by the distinctive Belgian yeast strains, pairs beautifully with lamb, mussels, and semi-soft cheeses such as gouda, havarti, and tilsit.
At a diminutive 10.5% abv (at least by Scaldis standards) Scaldis Blonde is a Triple golden ale with Scaldis’ signature finesse and balance. It has an elegant dry character, and orchard fruit aromas of peach and orange. Refermented in the bottle, Scaldis Blonde Triple has a champagnelike sparkle. Suitable for cellaring.
Known as Stimulo in Belgium, Witkap Singel is the most celebrated of the brewery’s beers. Today it bears the "abbey" designation. Singel refers to the density (light) not the number of times the beer is fermented. lt is twice fermented, once in vat and once in bottle. Witkap Singel is the lightest of the Trappist style beers and is typically drunk at the midday meal. Witkap has a very high fermentation temperature (22 degrees Celsius). It is held at this temperature for five days. The beer is aged for four weeks at 5 degrees Celsius. The beers are then centrifuged.
Good with shellfish and ocean fish. What the monks drink for lunch!
Castelain is the classic example of the rare blonde Biere de Garde. Castelain has a sweet palate and a great deal of finesse. "Bright yellow gold hue. Pours with a white, laced head. The palate shows a fine depth of malt flavors and subtle notes of caramel and a bitter hop bite on the finish." - Beverage Tasting Institute
Great with roast chicken, a warm goat cheese and spinach salad (with Castelain in the dressing), with onion tart, sausages and cheeses. A beer with style and heart, it is a great compliment to fine food.