People are always amazed when I tell them that I really like beer. I know that my moniker suggests otherwise, but my first love before wine was beer. I even brewed my own for several years — until my wife became pregnant with our first child and she had an “adverse” reaction to the smell of the wort. From that day on, my brew kit was relegated to the dark corners of the basement. But my love affair with beer continues. With the onset of Oktoberfest, my beer roots bubble up to the surface, so I was thrilled to be invited to join beer sommelier, Marc Stroobandt, for a food and beer pairing at Belga Cafe. Stroobandt, whose accolades include an honorary knighthood by one of Europe’s oldest trade guilds, La Chevalerie du Fourquet des Brasseurs, and the Commander in the Order of De Roze Olifant, first became intrigued with a wide variety of specialty beers during his first year in law school in Belgium. He worked very closely with Belgian brewers and gained an unparalleled understanding of the history and culture behind Belgian beer. A stint in catering school helped Marc develop a passion and expertise for pairing beer with food.
Marc’s passion is to enhance the appreciation of beer through product education, tasting sessions and, of course, food pairings. One of the highlights of the evening came when Marc poured a lambic beer (a beer blended from different “vintages” and crafted for long-term aging) and asked us to try it alone and then following a small spoonful of ranch dressing. The difference was astonishing and drove home the point that, just like fine wine, many beers are brewed to be paired with specific types of food.
Also joining us was Chris Myers, the reigning World Draught Master Champion. The 33-year-old Wisconsin native is just finishing up his one-year world tour, sharing his love of beer. Retail prices are approximate.
Brewing has been an integral part of life in the village of Hoegaarden, Belgium, since 1318. By the 15th century, Begarden monks settled in the area and began brewing Belgian white (or wit) ales. By the end of the 19th century, the village boasted more than 35 breweries, although the town only had 2,000 people. Hoegaarden Witbier, Belgian White Ale ($12/six-pack) boasts a spicy nose, courtesy of real Curacao orange peel and coriander that are used in the brewing process. Try pairing with salmon or the classic Belgian-inspired moules et frites (mussels with shoestring fried potatoes).
Stella Artois ($12/six-pack) was originally brewed as a special holiday beer, but demand was so high that it eventually became available year-round. The lager features a creamy, lemony nose and a crisp yet mellow finish. The subtle bitter aftertaste works well with intensely flavored Thai, Asian fusion and Indian dishes such as curries. The bitterness also helps cut through cream sauces in pastas and contrasts the creaminess of flavorful semi-soft cheeses such as Havarti and Brie.
The monks of St. Norbert began brewing Leffe beer in 1240 for the community surrounding the Abbey Notre Dame de Leffe. The Leffe Blonde ($12/six-pack) is a fruity and lightly spiced dry ale which features a wonderful balance between bitterness and flavor. Roasted malt results in a nose of roasted nuts and roasted coffee. Delicate flavors of orange blossoms and citrus are noted on the front of the palate while a honeyed finish extends over the back of the tongue and lingers as a subtle aftertaste. Perfect with meat dishes like grilled pork loin or hamburger.
For something brewed a little closer to home, try the deeply amber-colored Samuel Adams Octoberfest ($11/six-pack), a seasonal lager beer made in the marzen style. Brewed using five different roasts of malt, it has distinctive notes of roasted coffee, caramel and toffee that are nicely balanced by the refreshing hops on the crisp, bitter finish. A nice match with traditional bratwurst or local half-smokes.
