Affligem Belgian Beer at Daly’s:
If I’m honest, I’m not much of a beer drinker. On a hot summer day when I might be looking for a long drink, then I might choose beer, but apart from that it’s fairly rare. My partner, on the other hand, is rather partial to a beer and has been very excited about the explosion of new craft brewers onto the scene. Affligem can hardly be counted as new though, with a history of brewing dating back to 1074 when the Abbey was founded by Knights.
We were invited to Daly’s Wine Bar for an evening of food and beer, to explore how the beer could work with the dishes as well as any wine. We started with a Blonde beer, which matches well with salty or fatty dishes, making it very versatile as it will go with prosciutto, seafood with lemon such as oysters. It’s 6.8% alcohol, and fermented in the bottle. We were then able to put it to the test with some delicious Earl Grey smoked salmon; I have to say that I was impressed and probably enjoyed this course the most.
We then tried the Double, a darker beer with a darker caramel malt with a dish of ceps, puy lentils and a boiled egg (despite keeping chickens, I have to say that I’m not a fan of boiled eggs so ate around it!) It went well with the sherry vinegar dressing, which can overwhelm a lot of wines. The alcohol content was again 6.8%. We also had this with the braised beef cheek, and were told that it would work with any gamey meat, stilton or hard cheese.
We then moved onto the Triple, a stronger style of beer, with 9% alcohol, which had some residual sweetness with a dry finish to accompany the chocolate bavarois with an almond brittle, and the baked goat’s cheese – a oozing mound of fabulous St. Marcellin.
Thoroughly full, we had to agree that the beers had worked well!
Check the Affligem website to find out more about the beers please see:
We were guests of Affligem.