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Stout & seafood

By Brasserie de la Senne on 12 October 2015 in Recipes

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, crowned and refreshed by our beautiful Stouterik.