Thu July 3, 2008
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Belgian high-gravity Ales
"Scaldis...the most drinkable high-gravity beer in the world."
Belgium has more different high-gravity Ales than any other country. The Belgians love to drink beers for pleasure, lingering over one for the better part of an hour. So it is natural they would experiment with brews higher in alcohol. Because of their higher original gravity, these Ales give the brewer a greater creative range in the number and temperature of fermentations. Additionally, the alcohol levels of these beers makes them sturdier, encouraging the brewer to use bottle-conditioning and aging to develop yet more complex flavors and aromas.
High gravity Ales diverge widely in flavor but they make up a category all sharing the desire to provide a strong flavored drink, consumed one or, at the limit, two at a time.
Examples of Belgian Strong Ales include Gouden Carolus, Brigand, Duvel, and the redoubtable Scaldis.
"Scaldis...the most drinkable high-gravity beer in the world."
Belgium has more different high-gravity Ales than any other country. The Belgians love to drink beers for pleasure, lingering over one for the better part of an hour. So it is natural they would experiment with brews higher in alcohol. Because of their higher original gravity, these Ales give the brewer a greater creative range in the number and temperature of fermentations. Additionally, the alcohol levels of these beers makes them sturdier, encouraging the brewer to use bottle-conditioning and aging to develop yet more complex flavors and aromas.
High gravity Ales diverge widely in flavor but they make up a category all sharing the desire to provide a strong flavored drink, consumed one or, at the limit, two at a time.
Examples of Belgian Strong Ales include Gouden Carolus, Brigand, Duvel, and the redoubtable Scaldis.
Companion Foods And Recipe Ideas
Beer has long been intricately
interwoven into the cuisine of Wallonia. In the city of Mons at a coaching
inn that has been operating since the 15th C is Devos. The Chef, Paul Dandoy
offers the following tips on cooking with beer:
"In Belgium we have always
added beer to the sauce and made dough with beer instead of water. But
we soon noticed that the beer must not be added too early, because of its
somewhat bitter taste, and that, for instance, white meat goes well with
pilsner, and fish needs a pale ale, whereas kidneys go better with a Rodenbach,
and Scaldis goes excellently with salmon." from A Taste of Belgium,
Rosine de Dijn.
Scaldis is excellent with
veal chops, or try chicken cooked in a sauce of Scaldis, mushrooms, shallots,
parsley and chives. Great with desserts.
