General description and suggestion: Belgian ales are some of the most exciting and challenging beers to pair with food. The term “Belgian” is a loose style descriptor for beers that get a majority of their flavors from fermentation instead of malt or hops. There are hundreds if not thousands of different Belgian beers each with a unique spicy phenol derived from fermentation.  This makes them challenging to pair because one particular “Belgian Pale Ale” can taste quite different from another so you will have to taste each to fully appreciate its flavor profile.  However, this variety is exactly what makes them so special because you are sure to find a Belgian ale to match any food pairing, especially veggies.

Specific description and suggestion: I was lucky enough not to have to search for this pairing –although it would have been fun drinking my way through the possibilities- as it happened quite accidentally.  At a recent dinner party, Horny Devil –a house favorite- was paired with a veggie/quinoa dish (because my wife is a vegetarian) and it turned out to be quite magical.  See recipe below.  As with all Belgian beers, allow Horny Devil to warm before serving to ensure all the subtle spicy phenols and fruity esters are released out of solution. The spicy phenols from this beer will combine with the black pepper and vegetable-seasoning rub and create a new layer that balances the savory vegetables. The elevated alcohol content and the high carbonation in this beer help to cleanse the palate by breaking up and “scrubbing” the residual “savory-ness” away

This beer, like many, changes quite a bit as it warms but feel free to pour the beer in a tulip glass and taste it cold.  I find it is quite one sided with an unpleasant carbonic bite but as it warms (wrap your hands around the glass to speed up the process) and as the carbonation subsides a bit there is a “sweet spot” where all the elements come together creating a beer that is greater than the sum of its parts.

Thanks Merideth and Jim for a great meal, laughs and of course the beer!

Recipe: Adjust to your serving size

-quinoa, zucchini, spinach, summer squash, tomatoes, mushrooms, red & yellow bell peppers and leeks

Sprinkle vegies with olive oil, black pepper, oregano, salt, chives, and the Fresh & Easy vegetable seasoning rub. Bake in the oven at 375 until they reached the desired texture (about 10 minutes). Combine the veggies with the quinoa, sprinkle with a bit more olive oil, salt and pepper to taste.