Scaldis Blond and Scaldis Blond Triple
Scaldis Blond is a strong beer with an alcohol content of 10.5%. This is a beer which is well-balanced on the palate, with a fine sprinkling of hops and very low acidity. It is only slightly bitter and gives off subtle, delicately perfumed aromas, also offering exceptional digestibility. Scaldis Blond Triple is Scaldis Blond refermented in 75 cl bottles and this refermentation strengthens the aromas of Scaldis Blond, accentuating the nose and the rich taste which were already there.
Scaldis Blond in cooking
Scaldis Blond is also highly suitable for use in cooking. Because it is only very slightly bitter, it can be used to deglaze cooking juices, or as a stock to keep meat or fish dishes moist while they are cooking.
Beer and gastronomy
Starters :
- Egg-based dishes (quiches, omelettes, etc.)
- Fine vegetables in sauce (Flemish-style asparagus, artichokes mousseline, etc.)
- Shellfish, seafood and fish in sauce (scallops, lobsters, sole, turbot, etc.)
- Chaud-froid salads with white meat or poultry (Caesar salad)
Fish / Seafood :
- Crabs, lobsters, rock lobster in white sauces or au gratin
- Fish in white sauces
Meat / Poultry :
- Simple poultry in stock or in sauce (Ghent-style waterzooi, chicken with tarragon.)
- Herb-based white meat dishes (salti in bocca with sage, Provençal herbs.)
- Braised white meat (blanquettes, fricassees, etc.)
- Grilled or barbecued meat
- Chicory au gratin, stoemp with chicory
- Southern-flavoured cooking: Provence, Italy (Pizzas, pasta with pesto, etc.)
Desserts / Cheeses :
- Creamy cheeses (Camembert, Brie, etc.)
- Cooked hard cheeses (Comté, etc.)
- Savoyard fondue, used instead of white wine
- Hard cheese such as Comté
