Tag Archives: abbey dubbel

Beer School: The Results

4 Aug

When I joined Ratebeer.com over a year ago, one of the first things I learned was that many more styles of beer existed than I had previously reckoned.  There are in fact, 73 different styles of beer lovingly crafted for your enjoyment.  So far I’ve worked through 65 different styles, with sours ranking as my favorite for its unique complexities and delightful inconsistencies across this particular style.  However, belgian strong ales take the cake for the beer I seem to drink the most.  Anyways, here is the rundown of the Mighty 73.  Look them up on RateBeer for the deluge of descriptions.

Abbey Dubbel/Abbey Tripel

Abt/Quadrupel

Altbier

Amber Ale

American Dark Lager

American Pale Ale

American Strong Ale

Baltic Porter

Barley Wine

Belgian Ale

Belgian Strong Ale

Belgian White (Witbier)

Berliner Weisse

Bière de Garde

Bitter

Black IPA

Bohemian Pilsener

Brown Ale

California Common

Classic German Pilsener

Cream Ale

Doppelbock

Dortmunder/Helles

Dry Stout

Dunkel

Dunkelweizen

Dunkler Bock

Eisbock

English Pale Ale

English Strong Ale

Foreign Stout

Fruit Beer

German Hefeweizen

German Kristallweizen

Golden Ale/Blond Ale

Heller Bock

Imperial Pils/Strong Pale Lager

Imperial Stout

Imperial/Double IPA

Imperial/Strong Porter

India Pale Ale (IPA)

Irish Ale

Kölsch

Lambic – Faro

Lambic – Fruit

Lambic – Gueuze

Lambic – Unblended

Low alcohol

Malt Liquor — edward 40 hands is the only reason to drink this, and probably not even then.

Mild Ale

Oktoberfest/Märzen

Old Ale

Pale Lager

Pilsener

Porter

Premium Bitter/ESB

Premium Lager

Saison

Schwarzbier

Scotch Ale — if you value your life, don’t EVER call a Scottish person a Scotch…a person is not something you drink, unless you’re a vampire.

Scottish Ale

Smoked

Sour Ale

Specialty Grain

Spice/Herb/Vegetable

Stout

Sweet Stout

Traditional Ale

Vienna

Weizen Bock

Wheat Ale

Zwickel/Keller/Landbier

So what if all the rum’s gone….you’ve got 73 types of beer to choose from, so drink up me hearties, yo ho!

Carbonade Flamande

29 Dec

Today we got hit by a lot of snow which really effed up my gargantuan To Do List (an unending, multifarious list for which I am famous in my Art History Senior Seminar).  I fishtailed around some streets and got stuck trying to haul ass up a tiny mole hill in my little Mazda 3 Hatchback, and finally got so pissed off that I went home and started my first carbonade flamande thanks to a recipe from Carlo, on Ratebeer, of De Struise Brouwers.  He is Belgian and therefore, I figured he’d know this Belgian beef stew and he obviously knows his beer.  My sincere thanks for a great, very do-able, recipe!  I whirled around the kitchen in a newly discovered apron that belonged to my great grandmother Grace and to the beats from a nice long set, Live @ Sensation White 2006 (David Guetta).  The beginning of this awesome set made me wish I was sweating in Ibiza rather than freezing and fuming in Ohio winter:  “Last night I had a dream that I lived in a speaker.  And the sky was a smoke filled room in Ibiza.  The sun was a crystal ball shining 24 hours a day.  My air was the wind of the woofer bouncing off the walls.  My soul was the spirit of all the children dancing.  My rain was the sweat that rolled off their faces.  My lightning was a strobe that filled the room like a tropical storm.  This is my world.  This is my planet.  And my planet ROCKS”.

The Recipe Stateside:

2 packages of beef stew tips, already cut up — browned in pan with butter, then transferred to stockpot

4 small yellow onions+1 large shallot+4 small garlic cloves — browned up in pan that used to have beef tips

Added the onion/shallot/garlic contents to stockpot with a tablespoon of white flour

Next: 3 tablespoons honey, 2 tablespoons white wine vinegar, 3 bay leaves, 4 cloves, several sprigs of thyme

Ok then, 4 slices of white bread (I used Great Lakes Baking Co. Rustic French) slathered on one side in dijon mustard, place mustard side down on top of the beef/onion concoction

Pour over bread stuff, 2 small tupperware thingies of homemade chicken stock (Carlo says 25cL) and a BIG honker of Chimay Bleu (you can use the Chimay Red/any abbey dubbel/any Flemish sour)

Let it simmer for 150-180 minutes on the lowest possible heat.  The slow cooking yields very tender beef and an interesting sweet/sour combination.  It’s a tasty dish but I found it a little heavy for my tastes, so I don’t know if I’ll repeat it.  But if I did, I feel like it could benefit from some parsnips and carrots but then I guess it wouldn’t be a true carbonade.  I served it over penne rigate because I had some and was too hungry after coming back around 10 from seeing Invictus (which EVERYONE should see), to do anything else.  One of the odd joys of making this dish is the cute little sounds it makes throughout the process.  Before stirring in the soggy bread slices, I was tickled by the weird little heavy breathing bread bubbles huffing and puffing away, struggling under the pressure to keep the stew from breaching its crust.

Muscle Memory

23 Aug

Have you ever been cooking something and your muscles, whether arms/fingers/brain, do all the work?  Sometimes I find myself chasing memories of recipes.  One in particular is a veal dish my dad used to make, he called it veal mezzanotte because he had made it in graduate school at midnight.  Here’s what I remember from shopping at Nino Salvaggio’s and then cooking at home with Poppie, since he never wrote down the recipe.

Vitello Mezzanotte:

1 lb. maybe 1.5 lbs. of veal cubes

2 garlic cloves

1 white onion

10 mushroom tops sliced in various thicknesses (too thin they turn to mush)

Spices — enough dried herbs and spices to cover the top of the stew, layer after layer (oregano, tarragon, basil, 1/2 tsp. coriander)

Bottle of Beaujolais-Villages – Louis Jadot

Basically what happens:  you toss in the diced garlic and onion with the mushrooms and some olive oil in a large deep skillet ’til it cooks down and browns up.  Over top, add the veal cubes, once they start to turn a little opaque add half a bottle of the beaujolais.  Then start layering the herbs so they cover the surface of the meat and wine, one after the other.  The coriander is added last.  Cover and let simmer for 2 hours, uncover and let some of the water/wine cook off for about 20 minutes.  Poppie always served it with mashed redskin potatoes and green beans.  I think I would also serve it with an Abbey Dubbel like St. Bernardus Prior 8 — it has a serious alcohol aroma that can stand up to the amount of beaujolais in the stew while complementing the earthy notes of the herbs with its own dark fruit, ripe raisin aroma and flavor.  The flavors don’t overwhelm each other but serve to improve the body of the beer.  RIP Papa.

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