Beer Pairing
BEER & GASTRONOMY
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 Triple? Which desserts or cheeses go best with Bush Caractère? 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 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).
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
Cockt'Ales
Constantly looking for new and innovating ways to bring their beers to the consumer, the Dubuisson brewery teams up with different professionals. Damien Baert, manager of bar Antidote in Namur, and his colleague Robin Denys for example. In 2007, they were finalists at the MCC in Athens. We asked them to create different cocktails with the Dubuisson beers as the most important ingredient. The result are the Cockt’Ales, our beer cocktails.
The experienced mixologists created original and innovative Cockt’Ales that put the distinctive flavors of the Dubuisson beers in the spotlight. The “Jack says: mix that Bush!” for example, a perfect combination of Scaldis Caractère with Jack Daniel’s. This cocktail really emphasizes the caramel and licorice notes in the beer. The Cockt’Ale is perfect to enjoy with a dessert and can for example be accompanied by a scoop of salted caramel ice cream.
Are you relaxing on a sunny terrace with your friends? Then “Troll’s it” is highly recommended. This Cockt’Ale is a refreshing mix of Cuvée des Trolls with grappa. Looking for something completely different? Try the “Surfine & Groni”, a combination of Surfine with gin and Martini Ambrato. This sparkling Cockt’Ale is the perfect aperitif and can easily be served during receptions.
Surfine with Mint
CocoRico!
HappyBB
Jack says : Mix That Scaldis!
The BushRond
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 Scaldis Triple? Which desserts or cheeses go best with Scaldis Caractère? Which dish will bring out the best in amazing beers such as Scaldis Prestige or Scaldis Prestige 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, Scaldis Triple, Scaldis Caractère Refermentée, Scaldis Prestige and Scaldis Prestige 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).
Surfine with Mint
CocoRico!
HappyBB
Jack says : Mix That Scaldis!
The BushRond
