Classy Beer Cuisine Denderleeuw

12 Mar

Over on the other side of the world, this lady was making Beer Jelly. Why didn’t I think of that?  Through all my pickling frenzies and jam marathons it had never once crossed my mind to make a jelly with beer. I’m intrigued and will be experimenting in the near future. Beer is a decent ingredient in food and I try to pop it in a recipe when I can, mussels, batter, stews, fish, chocolate puddings… I’ll pop a few recipes up when I get round to it.

Belgians, of course, are masters of your beer cuisine. They’ve been doing it forever and with some style too. There are restaurants there that use beer in everything they cook. This is also true of a couple of places around the UK but they tend to be very few and far between and in England pretensions sell so you are unlikely to find the kind of place I was taken to by a Belgian friend sometime back.

De Heeren van Liedekercke is a name I couldn’t even begin to pronounce but the beauty of the internet is that I don’t have to listen to myself talking bollocks, I can just write it. It is also a restaurant specialising in Beer Cuisine. I’m quite jealous that this kind of restaurant doesn’t exist over here to tell you the truth. Why? Well, apart from the incredible beer list and the incredible food (I had a salmon tartare complete with a syringe full of Gueuze ready to be injected) and the friendly independent nature and the reasonable prices (for Belgium) and the courteous staff and the laid back atmosphere, there were local families with kids enjoying themselves alongside the beer nerds and the teenagers. There was no sense that this establishment had been marketed hard at any particular AB1 or 2 social grouping such as would undoubtedly be the case over here. It concentrated on the important things, food, drink and being an asset to the community, which it appeared to be. It wasn’t pandering either, to its growing international reputation among beer cuisine tourists. It just was.

I was completely charmed by the place and not least by the female owner who gave me some of their own house beer, a lovely spicy number it was too.

 

 

 

 

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4 Responses to “Classy Beer Cuisine Denderleeuw”

  1. domestic diva, MD March 12, 2012 at 12:32 am #

    Beer jelly is amazing. You should definitely make some!

    • Professor March 12, 2012 at 9:13 pm #

      Cheers for the recipe. It is on my to do list for the next month. Got to get some Honey Weiss first. I’ll post my results.

Trackbacks/Pingbacks

  1. More Beer in food « Porter and Oysters - March 14, 2012

    […] talking about the fantastic De Heren Van Liedekercke and its great nosh, two more pieces of beer and food news have came to my […]

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