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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Liefman Goudenband
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- Seasoned Drinker
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Liefman Goudenband
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
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
Gary Gillman
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.
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.
In Beerum Veritas
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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 wrote:Indeed and I will use my remaining half-bottle for a carbonnade!
Gary
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
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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
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
Gary Gillman
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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...
Haven't done a batch of veal stock yet this season, so I'm fresh out...
"What can you say about Pabst Blue Ribbon that Dennis Hopper hasn’t screamed in the middle of an ether binge?" - Jordan St. John
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...
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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?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.
- markaberrant
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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.
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.
In Beerum Veritas