Learn 5 Things About Belgium's Cuisine

When we think of Belgian food of course the waffles, chocolates, and beer come to mind. But Belgium has contributed a looooooot of other dishes to the culinary world (and most all of them seem to come with fries, according to our own Benjamin).

Here are five of the most delicious ones we've found, and some we even tried for ourselves when our team went to Belgium last year.

Learn 5 Things About Belgium's Painters

Northern European paintings have their own distinct style -- blame it on the lighting, weather, or a host of cultural differences. We're not going to take you to art history school (we're probably not really qualified to anyway), but part of Belgium's culture certain lies in it's fine art, and some unusual anecdotes lie in those artists' biographies.

Did you know ...

Learn 5 Things About Belgium's Music

When you think of country music and jazz guitarists, your mind probably doesn't go straight to Belgium. We've found some favorite gems about Belgium's music history and culture that should undoubtedly prove useful in a bar trivia game ... someday.

Did you know Belgium:

Learn 5 Things About Belgium's Traditions

Each country has a set of unique traditions as part of their cultural identity. Belgium is lucky enough to have some that date back to the 14th century that we've found particularly fascinating.

Did you know that Belgium:

Learn 5 Things About Belgium's Languages

(photo via Somewhere in the Middle)

Belgium is a country with a pretty complex identity. Crammed in between a handful of other countries that have been in and out of fights since the beginning of history, Belgium is geographically predisposed to being a melting-pot of cultures. It's no surprise then that the country is home to lots of languages and dialects.

Did you know that Belgium:

Learn 5 Things About Belgium's Geography

April showers bring ... facts about Belgium!

As we celebrate Belgian beers at The Bruery for the month of April, it seemed like we should take a step back and look at Belgium itself. For the beginning of April we'll be posting a brief daily blog with some fun facts you can brag about over a beer or two at the Tasting Room while enjoying the special releases and happenings we have planned there.

Let's start with some geography-related facts on Belgium ...

Recipe: Belgian Beer Geek's "Chicken a la Bruery"

Our next winner from our Holiday Cooking with Beer Recipe contest comes all the way from Belgium! Belgian Beer Geek's Kevin Desmet translated his recipe for a spiced up chicken dish that incorporates Saison Rue, our award-winning farmhouse ale made with malted rye and Brettanomyces.

I saw the post about the recipes on the FB-site of The Bruery and wanted to participate even tough I realize that Belgium is a bit too far away to really be a contender.

I made this recipe with Saison Rue (about the only Bruery beer that is easy to get around here) and posted this on my Dutch written beer blog, Belgian Beer Geek.

The spiciness of the beer nicely accentuates the spices of the chicken and the freshness of the tarragon while the carbonation cuts trough the creaminess of the sauce.

Staring into the Barrel -- Our Final Days in Belgium

What do they call craft beer in Belgium? Beer.

So many beers. So many personalities. Each a mirror of their brewer.

First, Tilquin, a "blenderie." No production here. Just blending of some of the finest lambics Belgium has to offer.

The Bruery's First Day in Brussels

Our day began with the usual wi-fi check in at the nearby hotel, followed by a brisk walk through Bruges to the train station. All of us were equally excited at the idea of purchasing Belgian beer from a vending machine to drink on the train, but alas, it required ID and none of us trusted that our California ID would work. So we ended up having fun buying several bottles of cola which had our coworkers’ names on them.

Once in Brussels, it was another short walk to Cantillon. Like nearly every other beer geek, Cantillon has been on my list of bucket list breweries to visit since my first introduction to the Cantillon Gueuze in my craft beer drinking infancy. I had heard stories of others’ visits, so I knew to expect the brewery to be oddly located in an unassuming industrial building, in a not-so-glamorous area of town (sound familiar?).

The instant we walked in, a change in atmosphere could be felt. We went from the warm sweaty streets of Brussels to a cool, pleasantly humid, and deliciously smelly interior. The stern-faced lady behind the counter greeted us with a friendly smile and gave us her spiel of the brewery basics, the lambic brewing process, and how to proceed on the self-guided tour. Soon enough, we were on our merry way.

The first stop was the ‘Mashing tun’. The rustic white walls and floor of the room complimented the rustic wood and antique looking metal equipment as if it were staged for a museum… except, unlike a museum, this is completely functional and makes some of the best lambic beer around.

Cantillon, Cantillon (You're so delicious)

I think I Cantillon, therefore I can.
What tricks belie your layered lambics?
The guzzled gueuze that goes so quick?
With sours of cherries, grapes and raspberries.
A perfectly balanced lot, like your teetering tin man, a teetotaler not!

Cantillon, our fermenter mentor, our tormentor.
Spiders in webs, wed beside barrel heads. Spying on flies.
So is this where spontaneous souring secrets lie?
Or in the wood beams, near the coolship tun?
(Is there no health department in Belgium?)
I've prayed tell us, what games, will say the rows of
Rosé de Gambrinus, are played?

Forget it. A sip of Lou Pepe made with Schaerbeekse,
a Zwanze, a Kriek, a Framboise. A fanboy am moi.
An ode to an oude gueuze of 2006.
What would I owe to taste the brett in that mix ... again?
So much to gain.
I think I Cantillon, therefore I can.

Yes, this beer poem was indeed written by Carl Katz, our CFO and resident champion of eastern culture ... and poems.

We're Famous! In Belgium, at Least

We were part of a Belgian TV Show segment while visiting 3 Fonteinen during our pilgrimage! Check out Patrick, Matt, Carl, Ben and Tyler in the clip starting at about 2:03



Thanks to our very astute Facebook fan Kevin Dvs, we have a translation of what master brewer and lambic blender Armand Debelder is talking about after we handed off some of our beer to him!

Basically they are saying that a lot of americans are visiting 3 Fonteinen. The commentator says that it is unbelievable how much these americans know about Armand's brewery and that they almost see Armand as an idol; they have an unlimited respect for him. 

Armand himself doesn't understand this hype around his person. After the conversation in English (when Armand is pouring some gueuze) he says that his brewery is some kind of Disneyland for American brewmasters. Then he says that he visited USA in June, and when he told people he is a belgian brewer, Americans considered him as a rockstar and wanted pictures with him. 

The commentator says 3 Fonteinen was almost broke 15 years ago but because of the big interest from American customers and other foreigners, they survived. Now they can't keep up with the orders from abroad. If Armand wants to, he can sell all his stock to American customers but he doesn't do that because he's loyal to his local customers. 50% is export.

Kevin kindly explained the highlights of the rest of the piece as well:

Belgium, Day 3

Lets start at the very Beguine, a very fine place to start.

For our first day of brewery tours, we loaded up in Serge's van and headed towards Antwerp. Not far from there, in the area of Mechelen is Het Anker, a brewery that is on a location where beer had been brewed for over 700 years. In the 1400s, the Beguine sisters received permission to brew beer here. Beguines and Beghards were an indigenous Catholic religious order, whose adherents performed works of mercy, which included running hospitals, baking bread for the poor and, at this particular Beguinage (convent), brewed beer.

A local volunteer took us on a tour of Het Anker. We tried to explain that we were an owner and employees of a brewery in the States, but the point got lost. Tyler especially enjoyed hearing how beer includes four basic ingredients and how yeast turns sugar to C02 and alcohol.

Belgium, Day 2

Note to self... when seeking to conquer a foreign land, be well rested.

Our 20 hour journey from Orange County to Chicago to Brussels to Brugge took its toll on us. We arrived in Belgium on Tuesday (though it might've been Wednesday), met our driver Serge, who took us the 90 minutes to Brugge.

The Bruery Takes Off for Belgium

Belgium is a door mat. In the course of European history, one country/kingdom/empire/duchy can't conquer another without trampling over the country. It's the original Game of Thrones.

In the course of the last 2000 years, the Romans, French, Habsburgs, Vikings, Germans, Spanish, English, Austrians, and countless fiefdoms have had there way with large swaths of the Low Countries. No wonder Belgium is the world's beer capital, as what could be more needed than a nice pint after another day of storming the castle?

Today, The Bruery prepares for its own invasion.