Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer with its typical golden color, its slightly hazy appearance and its fine head is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavor, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of Muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
This complex Tripel is a perfect choice as an aperitif with crab cakes, scallops or mussels or an assertive cheese such as a Roquefort or a Stilton; particularly delightful with asparagus. The perfect accompaniment to a fruit dessert, crepes or wonderful on its own as a digestif.
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.
This Belgian-style wheat beer works well on its own as an aperitif, but also pairs well with lighter fare such as salads with a citrus dressing. It can work surprisingly well with omelets made with apples and goat cheese. Some people enjoy this beer with a slice of orange as a garnish.
Caracole from Brasserie Caracole is a quite complex artisanal Wallonian ale with amber/orange color, and thick white rocky head with a good lace. Suggestions of a floral wheatiness in the mouth with spicy, sweet aromas gives a refreshing cool feel. Chalky yeast bitterness rounds it off in the finish.
Pair with roasted meats, cheeses, and some desserts such as chocolate.
Iris is made in the style of lambic - fermented by wild yeasts and aged in oak wine casks at the brewery - but with a couple of big differences. First, it is made entirely from malted barley, whereas traditional lambic uses one third unmalted wheat. In addition, the brewery has used fresh Hallertau hops in the boil and for dry-hopping the Iris. (Traditional lambic calls for hops that have been aged for several years, which impart virtually no hop flavor to the finished product.)
This uniquely complex ale is not only slice through the flavor of mussels, but is also quite interesting as a broth base for mussels. The substantial body and tart flavor of this brew will easily lend itself to raw oysters.