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THE JOURNAL

09th Nov 2017 | Food and Beer

Belgian Beer and Food Pairings: Pheasant à la Brabançonne with Tripel Karmeliet

Mixing fine French cuisine with the heartiness of German dishes, Belgian cookery is the ultimate in comfort food. As the days get more drab, look to one of our Beer Sommelier's favourite Belgian beer and food pairings: Pheasant à la Brabançonne with Tripel Karmeliet.

Whether you're lounging at home or on an intergalactic voyage through the stars, there's hardly a better pairing in the universe than Belgian beer and food. Here's why:

Pheasant à la Brabançonne

The Ardennes region is famous for its wild game. Coming from this densely forested area is the classic Belgian dish, Pheasant à la Brabançonne. Made by roasting a pheasant in butter with bacon and chicory, it showcases the best of the autumn hunt. How do you make butter and bacon better? Oh yeah. Beer.

Bosteels Tripel Karmeliet

The earthy bitterness of the chicory picks up the herbal, spicy qualities tucked away in this solid Belgian tripel. The Tripel Karmeliet has a creamy mouthfeel and a long, rich aftertaste which partners nicely with the dish’s buttery richness while its effervescent carbonation is nicely palate-cleansing.

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