Inspired by the obituaries on Michael Jackson that I have just been reading, I was thinking about some of the great marriages of beer and food I have experienced. (Thinking about the great beers would occupy me for far too long!) Here are my top 3 meals (not necessarily in any meaningful order) cooked with beer from our travels, right off the top of the head:
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The salmon poached in witbier at In’t Spinnekopke in Brussels.
The gueze sauce at 3 Fonteinen in Beersel. (No, I do not remember what was cooked in the sauce–it hardly mattered–and yes, there really is a place in Belgium called Beersel.)
The Vepřové smes porter (Baltic porter that is) from Pivovar Pernstejn in Pardubice, Czech Republic.1
I owe entirely to Mr Jackson that I found the first two places. I am very proud to say that I found the third on my own, and as far as I know, he never wrote about that place. If only he had had more time…
I stole the “beer is food” line from a young bartender who served my wife and me many a glass of Termanli Desert2 in Ljubljana in 1992 on our honeymoon. (Speaking of great marriages…)
- An image of this amazing brew comes up on the website. And, no, I do not eat vepÅ™ové anymore, but I am sure glad I did back then! [↩]
- A weird name, yes, but I have the glass to verify the name. It is from LaÅ¡ko, which does not show such a brew anymore, though it could be the Temno, as that looks like it would be the word for dark. And, how ghastly that this fine brewery now produces a Bandidos Tequila malt pop. Ugh, but if it keeps them in business to make great beer… [↩]
I had a lambic-braised rabbit at the 3 Fonteinen that was absolutely the most memorable beer-cooked meal I have ever had. So, I second that one for sure.
Seed planted by jj — 07 September 2007 @ 02:00