As if to absolve themselves after years of ignoring their country’s brewing culture – and swilling champagne while doing so – Belgium’s politicians have decided to devote a large building in the centre of Brussels to beer. Belgium won’t be the first country to get its own national beer promotion centre, but it’s making up […]
By Joe Stange My theory is that the space-time continuum warps inside the Gaume. It’s the simplest way to explain the oddities that occur within. Tucked into Belgium’s south-east corner, this region is not like the others.
By Breandán Kearney In a way it’s a little bit like a pure beer,” says Nicolas Degryse, Marketing Manager of Brouwerij Omer Vander Ghinste. “In OMER. Traditional Blond we use only malt, water, hops and yeast.
By Breandán Kearney This beer fills a spot that had been open for a long time,” says Pierre Zuber, owner of Délices et Caprices, the Belgian beer tasting shop in Brussels.
By Breandán Kearney The Bush Ambrée Triple is a celebratory beer – it was produced for Dubuisson brewery’s 75th birthday
By Alan Hope In each issue of Belgian Beer & Food, we challenge a leading chef from the Flemish Kitchen Rebels group: we give them three beers, and they give us three dishes inspired by those beers. Next up: 35-year-old Michael Vrijmoed.
By Sally Tipper Sitting at a window above Bruges’s Markt square on a sunny autumn day, rare lambic in hand and a head full of newly acquired knowledge: as introductions to the world of beer go, this isn’t a bad one.
By John Rega While Jan Tournier may cook in his grandparents’ house, he’s certainly not preparing their food. The 34-year-old chef has remodeled his childhood home in Lommel, northern Limburg, into Cuchara, one of the upstarts of Flemish cuisine.
By Alan Hope The Schockaert cheese shop in Mechelen was started by Louis Schockaert in 1915, and has been at its present location on Ijzerenleen since 1932. Louis’s son Paul took over after World War Two