Food and wine pairing

Photo de Bernt Rostad (CC BY 2.0)
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Oud bruin

Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 5 to 10 years old.

Synonyms

Flanders brown ale

This drink pairs well with 38 dishes:

Meals families

Cheeses (20)

Cured Meats (1)

Desserts and Sweet Courses (1)

Freshwater fish (1)

Main courses (2)

Pork (1)

Poultry (5)

Rabbit (1)

Shellfish and Seafood (6)

Cheeses

Marieke aged Gouda

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.

Matured : 9-12 months.

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Cheeses

Old Gouda

Netherlands.

Pressed and uncooked cheese made from whole cow's milk.

Ripening : 10 to 12 months.

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Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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Pork

Pork roast with red cabbage

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Rabbit

Rabbit with prunes

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Cheeses

Rembrandt extra aged Gouda

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.

Ripening : 12 months.

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Cheeses

Stolwijker kaas

Netherlands. South Holland.

Pressed and uncooked cheese made from whole raw cow’s milk.

Ripening : 4 to 6 months.

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Main courses

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.

Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

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Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

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Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 4 months minimum.

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Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 75 days minimum.

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Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : over 6 months.

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Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.

Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 100 days minimum.

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Cheeses

Tête de moine Réserve

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 4 months minimum.

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