We love talking to people who love doing what they do. We’ve found the people who produce artisanal food do so because they are passionate about creating a wonderful product. We’ve met folks who make artisanal cheese, beer, wine, gin, bread, chocolate, and pasta. We’ve talked to farmers who grow grapes, strawberries, and apples, and those who raise pigs, goats, cows, rabbits, ducks, ostriches, and even snails. They all have one thing in common – passion. That passion shines through it every taste of their product and we think it’s worth the effort to seek them out.
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3 Belgian Lambic Beers – Lindemans Faro and Apple beer and Mort Subite Gueuze.
There’s something special in the air around Brussels. No it isn’t just the delicious smell of waffles or frites! It’s the natural yeast and bacteria used to produce Lambic, one of the most unique types of beer in the world.
Domaine des Agaises Cuvee Ruffus – Belgian Sparkling Wine
We write often about the fantastic food we’re lucky to enjoy here in Belgium, but we’ve been neglecting all of the great things there are to drink with our meals. So today we’re beginning a new series called CheeseWeb Drinks (Responsibly). We hope you enjoy it!
When you think of great Belgian beverages of course beer springs to mind, but Belgians are quietly producing some fantastic wines as well. With their Cuvée Seigneur Ruffus, Belgian winemaker, Domaine des Agaises, is producing a bubbly to rival Champagne.
Trappist Beer in Belgum (photo via wiki)
Trappist beer is probably the most recognized type of Belgian beer. Although it isn’t exclusive, Belgium is home to the majority of Trappist brewers. Made by monks in an abbey, Trappist beer has an element of mystery and nostalgia. But what makes a beer Trappist and what Trappist beers are available?
Schaerbeek Museum of Beer, Brussels, Belgium (photo via wiki)
Belgium is home to more than a thousand different varieties of beer produced by 178 different breweries. Some of them are known around the world, like Stella Artois, while others, such as 3 Schténg, are obscure. With so much variety how does a newcomer know where to begin?
Don’t confuse Roquefort and Rochefort! We share why Rochefort, Belgium with its Trappist Brewery is worth a day-trip from Brussels.
Wild mushrooms in the autumn are one of our favourite seasonal ingredients
I wrote this post back in 2009, to address the changes I had made to my food and eating habits since moving to Belgium. Little has changed for me since then. In fact, I am even more obsessed with the Belgian food scene, seasonal and local eating, international cooking and eating anything and anywhere I can.
At the moment we are once again exploring new parts of Europe while my parents visit us and hopefully, at this very moment, we’re eating something spectacular in another country – be it a humble tapas in Spain or a 5 course menu in Prague. Bon Appetite!
