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Recipes

  • Ripe goat cheese & Stouterik

    By Brasserie de la Senne on 14 December 2015
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    With a ripe goat cheese, try the Stouterik. Her roasted flavors go well with the rather strong and salty taste of the cheese. Delicious with a good jam or marmalade, or some good honey…
  • Shrimps and Taras Boulba

    By Brasserie de la Senne on 7 December 2015
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    Shrimps and Taras Boulba always go so well together… Also, the dry and fine bitterness of our Taras is perfect to refresh the taste buds next to the greasy ingredients of this Cantonese rice, such as the eggs and the considerable amount of oil used to stir fry the rice.
  • Carrots, turnips & Stouterik

    By Brasserie de la Senne on 23 November 2015
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    Dark beers are perfect to deglaze meat or vegetables. We used our Stouterik in combination with carrots and turnips, chopped in two or in four and stir-fried with butter and brown sugar. A tasty side dish for your favorite beef or cod fillet!
  • Fruit crumble & Zinnebir

    By Brasserie de la Senne on 16 November 2015
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    To prepare a fruit crumble, you can first let the fruit (apples or pears, for instance) cook in a syrup of water and sugar. And what about replacing the water with beer? Our Zinnebir works well for this experiment, she adds a nice aromatic bitterness to the apples, which we then bake in the oven topped with a crumble of […]
  • Taras Boulba vs Fennel

    By Brasserie de la Senne on 3 November 2015
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    Our Taras Boulba is a session beer, but it’s also perfect to accompany fresh flavors, such as that of fennel, or to create a pleasurable contrast with greasy ingredients, for instance creamy cheeses, such as camembert. You can try out a pairing with this very simple recipe: cut a fennel in slices, bake it in butter or olive oil and […]
  • Chestnut & chestnut pumpkin

    By Brasserie de la Senne on 26 October 2015
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    Fall is the season of warm and powerful flavors, perfect with a strong dark beer like our Brusseleir. We combined two seasonal products, the chestnut and the chestnut pumpkin, and we prepared a risotto. A fondue of Herve cheese adds a salty note to the intense sweetness of the pumpkin, and the Brusseleir completes the dish with its roasted but […]
  • Pizza topped with mature cheddar and pears & Jambe de Bois

    By Brasserie de la Senne on 19 October 2015
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    As a strong blond beer ‘de la Senne style’, the Jambe de Bois preserves the warm flavors of a triple while its hoppy twist gives a refreshing and fruity feel. We think it pairs well with full-bodied cheeses and fruits, so we tried it out with this pizza topped with mature cheddar and pears. A generous sprinkle of pepper and […]
  • Stout & seafood

    By Brasserie de la Senne on 12 October 2015
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    Besides the ‘oyster stouts’, the marriage between seafood and stout beers often works very well. Mushrooms, too, lend themselves to be accompanied by a dark beer with roasted notes, above all shiitake due to their umami side. As the basis for this alliance between earth and see, we went for homemade tagliatelle with black pepper. A dish full of flavors, […]
  • Cactus fruit sorbet & Schieve Tabarnak

    By Brasserie de la Senne on 5 October 2015
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    Here is another succulent fruit of which we must take advantage because its season is short: the cactus fruit. Very sweet and juicy, it’s perfect for a sorbet, which we can pair with an oat-almond butter cookie and with a Schieve Tabarnak, whose mandarine flavors match well with the exotic taste of the cactus fruit.
  • Porcino, chorizo, parsley and garlic

    By Brasserie de la Senne on 28 September 2015
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    The harvest was good – a few dozens kilos. We organized a food pairing at the Buvette Sint-Sebastiaan. Porcino à la plancha, seasoned with chorizo, with a little bit of parsley and garlic. The paprika of the chorizo matches perfectly with the roasted barley, and the smoothness of the porcino contrasts superbly with the dry character of the beer. The customers […]