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Beer pairing

Beer Pairing

CERVEZA Y GASTRONOMIA

Las cervezas de la Brasserie Dubuisson, con sus características aromáticas y sus altos grados de alcohol, son verdaderas cervezas de degustación. Se saborean solas, como aperitivo, digestivo o a cualquier otra hora del día, ocasionalmente acompañadas de un trozo de queso. Además, las cervezas Dubuisson, entre otras las diferentes Triple envasadas en botellas de 75 cl, representan también excelentes guarniciones de comidas, simples o más elaboradas.

En este caso, la Brasserie Dubuisson le aconseja en su gama de cervezas y en las “asociaciones cervezas-platos” Dubuisson. ¿Qué platos son los que mejor acompañan a nuestras cervezas? ¿Qué entrante podemos proponer con la Cuvée des Trolls? ¿Qué platos proponer con la Bush Blonde Triple? ¿Qué postres o quesos proponer con la Bush Ambrée? ¿Con qué platos se pueden apreciar más las cervezas de excepción como la Bush Prestige o la Bush de Nuits?

Para imaginar las combinaciones, la Brasserie Dubuisson organizó varias sesiones de cata con algunos ilustres huéspedes gastronómicos para que éstos activaran sus papilas gustativas. Probaron 5 cervezas diferentes, intercambiaron impresiones y buscaron asociaciones de alimentos ideales. Así es como descubrieron qué platos se combinan perfectamente con la Cuvée des Trolls Triple, la Bush Blonde Triple, la Bush Ambrée Triple, la Bush Prestige y la Bush de Nuits.

La Brasserie Dubuisson pudo contar con la opinión experta de los chefs Jean-Baptiste Thomaes (de Château du Mylord en Ellezelles), Jean-Luc Delnatte (de Moresto en Mouscron), Stefaan Couttenye (de ‘t Hommelhof en Watou), Hilaire Spreuwers (de BitterZoet en Zonhoven) y de los periodistas culinarios Bernard Du Brulle (de Ambiance, Aventures Gastronomiques), Frans Rombouts (de Cook, Horeca Magazine) y Erik Verdonck (de Ambiance).

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Cheesepairing

« Beer is far more than a mere ingredient, it actually enhances the flavor of each dish »

In order to offer our consumers the best possible guidance, we at the Brasserie Dubuisson brought together a few well-known chefs, beer experts and cheese-makers, and together they looked for the perfect marriage of Dubuisson beers and cheeses, along with some cheese-based preparations. So in this respect, beer is far more than a mere ingredient, it actually enhances the flavor of each dish.

This committee of expert was made up of two well-known master cheese-makers, Pascal Fauville and Harry Schockaert, and two top chefs, Pierre Résimont and Stefaan Couttenye. Some « beer » specialists who also shared their knowledge and expertise, were involved in the project as well, namely Erik Verdonck, Baudouin Havaux, Eric Boschman, Bert Kruisman, Bart Lamon and Luc de Raedemaeker.

All the combinations dreamt up by these master cheese-makers, chefs and beer experts were recorded on videos which are available in the Beer-pairing section on our website at dubuisson.com

The committee of experts was made up of:

Pascal Fauville

Master cheese-maker, A table!, Hannut

Finalist at the Mondial des Fromagers in 2015

Harry Schockaert

Master cheese-maker, Huis Schockaert, Mechelen

Pierre Résimont

Chef at the L’Eau Vive** restaurant in Profondeville

Stefaan Couttenye

Chef at the ‘t Hommelhof restaurant in Poperinge

Eric Boschman

Sommelier

Bart Lamon

2016 Best Sommelier of the year and sommelier at the Château du Mylord** restaurant

Luc de Raedemaeker

Beer sommelier

Photo couverture - ub
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Foodpairing

The Brasserie Dubuisson’s beers, with their taste characteristics and their high alcohol contents, are genuine connoisseur beers. They can be enjoyed either on their own as an aperitif or digestif or at other times during the day, and can also be served with a piece of cheese. In addition to this, Dubuisson beers, and especially the various Triples packaged in 75 cl bottles, also go really well with both simple and more elaborate kinds of meal.

In this brochure, the Brasserie Dubuisson guides you through our range of beers and also offers pointers on the tricky subject of which Dubuisson beers are best served with specific dishes. Which dishes go best with our beers? What starters should you offer with Cuvée des Trolls? What dishes should you serve with Bush Blonde Triple? Which desserts or cheeses go best with Bush Ambrée? Which dish will bring out the best in amazing beers such as Bush Prestige or Bush de Nuits?

To find out, the Brasserie Dubuisson held a number of tasting sessions with some illustrious culinary guests who were asked to set their taste buds to work. They tasted five different beers, discussed their impressions and then sought out the perfect combinations with food. In the end they found out which dishes went perfectly with Cuvée des Trolls Triple, Bush Blonde Triple, Bush Ambrée Triple, Bush Prestige and Bush de Nuits.

The Brasserie Dubuisson was able to draw on the expert judgement of chefs Jean-Baptiste Thomaes (Château du Mylord in Ellezelles), Jean-Luc Delnatte (Moresto in Mouscron), Stefaan Couttenye (‘t Hommelhof in Watou) and Hilaire Spreuwers (BitterZoet in Zonhoven), and food journalists Bernard Du Brulle (Ambiance, Aventures Gastronomiques), Frans Rombouts (Cook, Horeca Magazine) and Erik Verdonck (Ambiance).