By Alan Hope
When you taste some of the beers they’re brewing nowadays, some of them are not drinkable. I was on the jury of the Brussels Beer Challenge, and some of the things I tasted there…”
Stefaan Couttenye’s voice trails off in what sounds like bitter disappointment. Bravely he continues, like a man reliving profound trauma.
“Beers that it took me half an hour to get the taste out of my mouth. You can’t serve beers like that with food, because you can’t taste the food any more. You’re under a different kind of discipline than a brewer or a bar owner because you have to make the beer and the food go together.”
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