Desiree Koh:
The Saison is a rustic Belgian ale brewed in the French-speaking Wallonia region in farmhouses.
Desiree Koh:
Little Creatures Bright Ale
Desiree Koh:
The Samui started out as a seasonal brew, but it was so good it became a regular. Cheers, and thanks for the nightcap, Kat and Greg!
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Chilliin' and illin'.
Desiree Koh:
Beer medal winners, next best to Olympic medal winners.
Desiree Koh:
Very popular in Belgium, a sparkling, cheerful taste to start off the evening.
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The insipid menu.
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We finished in a gulp, there was no more to be had.
Desiree Koh:
The appetizer platter. The duck rillette (what's a rillette?) with marmalade on toast was good, the chili squid was OK, the chorizo was decent and the crabcakes were dry. Shirley would not have been pleased.
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Here is the blond from Abbaye de St. Amand to accompany the apps.
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DSC_0074
Desiree Koh:
The Beef Wellington entree -- dry, although to its defense, I was too busy with the beer to pay any attention to it until it had soaked up a considerable amount of jus.
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Two beers from Abbaye de Saint-Martin to go with the main course, beginning with the Blond...
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...then the Bruin. This was likely my favorite of the evening, a dark, hearty number.
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Dessert was this not-too-bad pineapple-crusted banana date pudding, with white cocolate ice cream. Although I felt the ice cream tasted plastic, I ate it all anyway. I'm an ice cream ho.
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A dessert beer from Mont Saint Aubert.
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And here's where it began to go downhill, at Baa Baa Black Sheep. The Chimay Red, one of my favorite Belgians, in its signature goblet.
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Uncle John wanted to try the Asahi Black -- he proclaimed Guinness was still better. But of course!
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I ended the evening with yet another favorite, the Leffe Blond.
Desiree Koh:
Uncle David's final tipple for the evening, a pint of beautifully poured Hoegaarden.