How to pour the perfect beer

Take these steps to fully enjoy the beer drinking extravaganza!!!!
posted by Frodgie at 10:14 AM

 

A Menu of Belgian Beers

As the Belgians are fond of saying, "Our food is cooked with French finesse but served in portions of German generosity." And in another homily, "If one has to eat three meals a day, then they may as well be delicious." Together, these adages illustrate the blend of French style, Germanic portions and uniquely Belgian practicality found in the pages of Everyone Eats Well in Belgium, a new cookbook by Belgian native Ruth Van Waerebeek, a visiting chef at the Peter Kump School of Cooking in New York City. This book provides a generous portion of recipes, presented with exquisite attention to detail and capturing the way generations of Belgians have cooked, prepared and enjoyed their meals.
Key to the cuisine of Belgium is its beers, best discovered in the native setting of the estaminet, or cafe. Though not as well recognized as the French version, the Belgian cafe thrives on a steady trade of beer drinkers as well as those who simply want coffee or tea.


posted by Frodgie at 10:10 AM

 

The bier hund on Germany's best

Perhaps the luckiest beer lovers in the world, the elder residents of Erling-Andechs, trudge up the hill to Kloster Andechs every day at noon. As they have done for centuries, they tote their bags of lunch with bread and wurst to enjoy with fresh draft Andechs Doppelbock Dunkel, a beer that many, myself included, believe to be the best beer in the world. This rich earthy complex malty brew is not to be missed. I have found it on draft as far north as Darmstadt, and in bottles as close to Frankfurt as Pfungstadt. It is equally good either in bottles or on draft. I once tasted a bottle that was nine years old, and found it to be improved with age.


posted by Frodgie at 10:09 AM