Belgian Beer and Food

Featured in the Month of February 2014

Wednesdays in February at Olde Magoun’s Saloon are all about the Belgians. We started with the idea of a Belgian menu, but you can’t just have Belgian cuisine and not pair it with some of the best Belgian beers in the world. So this month we not only have a Belgian cuisine menu but we also have a Belgian beer menu. Check them out below!

Belgian Beer Menu

Tripel Karmeliet (tripel ale) 8.4% ABV
complex golden/bronze brew fantastic creamy head spicy lemony almost quinine dry

Delirium Nocturnum (strong dark ale) 8.5% ABV
a dark, triple fermented ale, incredibly well balanced, bursting with flavors of raisins, bittersweet chocolate and hops

St. Bernardus Witbier (white ale) 5.5% ABV
hazy yellow color lightly carbonated, the aroma is dominated by herbs and spices with accents of citrus fruits, good hop bitterness and a smooth, quick finish

Pawel Kwak (pale ale) 8% ABV
full-bodied specialty ale amber color slightly sweet, seductive malt character

Caracole Saxo (blonde ale) 8% ABV
complex artisanal Wallonian ale with unusual hoppiness, bitterness touch of spice

Duchesse de Bourgogne (Flemish red) 6% ABV
blend of 8 and 18 month old beers following the careful maturation in oak casks. It’s a sweet fruity ale with a fresh after taste

St. Louis Gueuze (sour lambic) 5% ABV
spontaneously fermented beer, aroma is mild, green apples, sweet oranges, taste is quite lactic sour, tart apples, a touch of raspberry, strawberry, lemon

Timmerman’s Framboise (fruit lambic) 4% ABV
pours a ruby-hazed brown and smells of raspberries

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Belgian Cuisine Menu

Flammeküeche
bacon, leeks, goat cheese flat bread

Escargot En Croute
sauteed snail, herb butter, flaky pastry, potato puree

Moules-Frites
PEI mussels, garlic shallots, white wine butter, hand-cut fries with aioli

Lapin à la Kriek Braised Rabbit
brussel sprouts, lardons, stoemp, cherry beer sauce

Croquettes Aux Crevettes
shrimp croquettes, petit salad, celeriac remoulade sauce

Trout a la Meunière
sauteed trout, asparagus, baby potatoes, brown butter sauce

Carbonade Flamande
Flemish sweet and sour beef stew with hand-cut fries

Boudin Blanc et Stoemp
veal and pork sausage over mashed carrots, leeks and potatoes