Results tagged “Lambic” from ol'-eth-ros :: blog

Well with progress on the visa front I can start talking about other stuff.

I've done quite a few "firsts" in Brussels so far, mostly of a gastronomical nature:

As outlined by Herge in one of his first Tintin books, the Belgians took an interest in colonisation and colonised (enslaved) the region of central Africa called the Congo. As a result of this, Brussels has a sizeable population of people originally from central Africa. In my wanderings I stumbled on a street which was the main marketplace for African food stuffs.

There I picked up and ate my first ever Scotch Bonnet, this is the close cousin of the Habanero which many consider to be the hottest chilli in the world. The Scotch Bonnet is native to the Caribbean and is used in a lot of Jamaican dishes. Very tasty chilli and one I'd love to grow if I had the climate!

Last night I also had a Belgian beer I'd been wanting to try in oz but as with most boutique Belgian beers, this has it's own unique glass and patrons had stolen all the glasses for this beer from the Belgian beer cafe in Sydney.

The beer is called kwak, and it's a lovely beer the drinking of which is indeed enhanced by the uniquely shaped glass and wooden handle.

In keeping with the colonial theme, last night I ate at an African restaurant and the food was quite different to the north African style food I've had a few times previously.

Had plantains (cooking or green banana) which were lovely, pan fried on the outside, soft and faintly sweet on the inside.

Still yet to try this Lambic brew though...

After yesterdays fruitless wandering around the major upmarket and touristed areas of Brussels, looking at the sights and more importantly looking for an internet cafe concluded with finally finding one place just near a major metro stop, which was of course "full" when I found it at around 5PM

Today, I wandered in different directions, looking for a brewery cottilion which is family owned, and brews a style of beer called Lambic. I've yet to taste this, but the descriptions have really piqued my interest. This is a naturally fermented beer, with no commercial yeast added, instead the wort is left in the open air for a few days to pick up wild yeast strains from the air.

Effectively this is the beer equivalent of sourdough bread and is one of the last remnants of a very ancient beer making style that has been supplanted by commercial yeasts or at the best yeast strains kept alive for generations like that used by Coopers.

In addition to this wild fermenting phase, this beer is aged in barrels like wine for three years and then blended with fresh beer before being bottled where the fresh beer introduces a secondary fermentation which re-fizzes the aged beer.

Unfortunately in my wanderings I found the right street but could not find the brewerey. Will do more research and try again.