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Wine and Beer Enthusiasts

Cooked in lambic. Lambic is among the very few beers I absolutely can't stand (the wrong kind of salty), but it makes quite a nice sauce, with bacon and onions and garlic and stock.
 
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I had bought three different bottles of lambic and after having tried two of them, I decided that I won't even remotely taste the third one, so cooking a rabbit in it was a result of my "what to do now" inquiries. I should buy more horrible beer, I guess.
 
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it wasnt me said:
I had bought three different bottles of lambic and after having tried two of them, I decided that I won't even remotely taste the third one, so cooking a rabbit in it was a result of my "what to do now" inquiries. I should buy more horrible beer, I guess.
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Lambic strikes me as the sort of beer that would cut through rich food, and offer a nice touch of acidity and balance to the final dish.
 
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The best beers are from the fermenter

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It probably does. It just won't work well as a part of a beer tasting. Belgian beers are unforgiving; they go well with salted and/or rich food, but trying them on their own will make you question your life decisions. 😀

(I do like Tripels and Dubbels, but even those would prefer being paired with some meat.)
 
it wasnt me said:
It probably does. It just won't work well as a part of a beer tasting. Belgian beers are unforgiving; they go well with salted and/or rich food, but trying them on their own will make you question your life decisions. 😀

(I do like Tripels and Dubbels, but even those would prefer being paired with some meat.)
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Slowly sipping and savouring a Belgian quadrupel on a filthy wet winter's evening is one of life's pleasures; on that occasion, serious food is not necessary, but a cheeseboard and snacks or nibbles never go amiss.
 
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Scepticalscribe said:
Lambic strikes me as the sort of beer that would cut through rich food, and offer a nice touch of acidity and balance to the final dish.
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Lambic is nothing if not an acquired taste. A hugely varying range from enamel removers to sweet fruity versions (liquid panty removers. Lindemans et. al.). Then there are the Flanders Reds and Browns and the odd Oud Brun’s. Sours are a wonderful, complex tapestry on the palate. But you need to be aware of the door you are opening before you blindly walk into it.
 
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Lambics are a very special kind of Sours though, adding tartiness and saltiness on a level where you would not expect it. I adore most sour beers, but a good pastry sour wouldn't fit a rabbit, probably.

(My go-to pub released a new strawberry & thyme sour yesterday. Lovely, really.)
 
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Non-Euclidean said:
Lambic is nothing if not an acquired taste. A hugely varying range from enamel removers to sweet fruity versions (liquid panty removers. Lindemans et. al.). Then there are the Flanders Reds and Browns and the odd Oud Brun’s. Sours are a wonderful, complex tapestry on the palate. But you need to be aware of the door you are opening before you blindly walk into it.
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Agree completely.

And I would also add that, while they are perfect on occasion, they do not strike me as the sort of drink that one could reach for everyday. Unlike, for example, a good dubbel, or quadrupel.
it wasnt me said:
Lambics are a very special kind of Sours though, adding tartiness and saltiness on a level where you would not expect it.
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Very true.
it wasnt me said:
I adore most sour beers, but a good pastry sour wouldn't fit a rabbit, probably.
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Hm.

I suspect that it could work quite well, actually.
it wasnt me said:
(My go-to pub released a new strawberry & thyme sour yesterday. Lovely, really.)
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Sounds delicious.
 
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Scepticalscribe said:
I suspect that it could work quite well, actually.
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I could probably try a rabbit in a mango or strawberry sour in Summer when lighter flavours are a good idea. I will take notes. While it's still windy and autumny outside, I like the heavier styles.

That's why ...

Scepticalscribe said:
Sounds delicious.
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... I hope the strawberry beer will remain in their fridge until May, at least.
 
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gigatoaster said:
View attachment 2621404View attachment 2621405


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2 great wines from Burgundy and a local beer. I live near a big naval base, hence the name 😊
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Ah, excellent: I have had (and greatly relished) a Chassagne-Montrachet - superb choice, and a glorious wine; I do so love a good white wine from Burgundy.

The Beaune-Greves is something I have never come across, and would welcome some tasting notes as to what you think of it.

In common with @it wasnt me, I am not much of a fan of the IPA style, I prefer classic lagers, helles or dark beers, in a Belgian or German style.

Anyway, do enjoy this excellent selection.
 
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