Liefman Goudenband

G.M. Gillman · Post by **G.M. Gillman** » Sat Jan 25, 2014 5:46 pm

The newly arrived tall bottle at LCBO, tissued-wrapped.

One can admire the style without loving the beer. It is lactic- (not acetic-) sourish, with a light brettanomyces note, some sweetness from the young beer blended with the aged, and withal tasting like a brown ale mixed with an English artisan cider.

A classic regional taste and where I see its vocation is to drink with meals, with rich stews and double-fried chips and creamy seafood dishes, but on its own, not so much.

Gary

Belgian · Post by **Belgian** » Sat Jan 25, 2014 11:30 pm

Oh man that Goudenband is one acidic beer - you are right that more than one serving calls for some hearty food or hello stomach pains. Sauteed herbed cream chicken and belgian Frites would put this one right over the edge... or just some dumplings & good braised meats like the Beretta Farm blade steaks I cooked in red wine.

By the way could also marinate & braise meats in Goudenband. Maybe that's my next Carbonnade Flamande, which actually often calls calls for a flemish sour.

G.M. Gillman · Post by **G.M. Gillman** » Sun Jan 26, 2014 8:31 am

Indeed and I will use my remaining half-bottle for a carbonnade!

Gary

JeffPorter · Post by **JeffPorter** » Sun Jan 26, 2014 9:00 am

G.M. Gillman wrote:Indeed and I will use my remaining half-bottle for a carbonnade!

Gary

My thinking too - in fact, I may get some just for this reason...so many carbonnade recipes call for something like a leffe bruin and then to add some vinegar to it...

G.M. Gillman · Post by **G.M. Gillman** » Sun Jan 26, 2014 10:05 am

Yes and I would think the idea of adding vinegar to beer as used in the Flemish beef carbonnade recipe was to emulate an old brown style or lambic. At the same time, I think a little sugar is necessary, it takes the edge of even regular (non-sour) beers and rounds out the taste. You don't need a lot, maybe a tablespoon for a kilo of beef.

Funny thing about carbonnade, I'v tried it with all kinds of meat, even venison, but it always tastes best with beef. There is a pork version though I have in an old Belgian cook book which advises faro (or you could use lambic and some sugar again) that is particularly good.

Gary

JeffPorter · Post by **JeffPorter** » Sun Jan 26, 2014 8:41 pm

One final thing I'd say about carbonnade or any braise with beer, Good homemade veal or beef stock is also key in neutralizing some of the harsher beer flavours.

Haven't done a batch of veal stock yet this season, so I'm fresh out...

Belgian · Post by **Belgian** » Tue Jan 28, 2014 12:28 pm

Bison for Carbonnade really works. Usually did this with Trois Pistoles which adds the port-winey flavors that meld incredibly well.

ECBS · Post by **ECBS** » Tue Jan 28, 2014 1:57 pm

I'm no cook myself, but my mouth is sure watering over all this talk of Carbonnade. Do any of you have a tried & true recipe that incorporates Goudenband or a similar beer? I just picked up a few bottles and, from what you guys have been saying, I'm starting to think that drinking them straight-up may prove to be a bit of a challenge...

Beer'n'gin · Post by **Beer'n'gin** » Tue Jan 28, 2014 5:55 pm

I would also really like to get your recipe and is Cuvée Des Jacobins Rouge a decent substitute for Goudenband?

spinrsx · Post by **spinrsx** » Tue Jan 28, 2014 8:08 pm

having this beer for the first time now.. not as tart/lactic as I was expecting, but that's a good thing. Especially given the 750ml bottle size.

Ukie · Post by **Ukie** » Wed Jan 29, 2014 7:32 pm

spinrsx wrote:having this beer for the first time now.. not as tart/lactic as I was expecting, but that's a good thing. Especially given the 750ml bottle size.

Glad to hear that. First time way back when trying a Geuze and reading the reviews I was a little apprehensive, after trying some no problem. I guess I always over-compensate, or is it over react?

markaberrant · Post by **markaberrant** » Thu Jan 30, 2014 12:00 am

It is nowhere near as sweet as Duchesse, but nowhere near as acidic as Rodenbach, let alone a true gueze like say Cantillon. Either way, it is a quality drink.

Belgian · Post by **Belgian** » Thu Jan 30, 2014 12:59 pm

I recall from (2007?) the acidity is well-hidden in Goudenband because of the balancing sweetness - if you drink a few 375mls quickly (far too easy while enjoying the creamy texture and tart cherry/stone cellar flavors) you will feel the acidity in your gut a little.

All these qualities should make an awesome braising liquid. Maybe I'll try a full on beef brisket as I've not done one yet.