Belgian Beer Waffles

If you’ve ever walked the cobblestone streets of Brugge, you surely have smelled the intoxicating bouquet of a Belgian Waffles. Little huts on the side of the street turn out the most amazing gridded breakfast snack of all time.  After years of research and development trying to replicate these breakfast treats. This recipe for Belgian Beer Waffles brings me back to the mother country. This recipe is more of a Brussels Style Belgian Waffle recipe, with pearl sugar added for those crunchy bits of caramelized goodness. Check out my Liege Style Belgian Waffle; to learn the difference between these two yeasted waffle recipes.

To create more flavor, this batter is a yeasted batter, that is fermented.  Just because a waffle is cooked in a Belgian Waffle griddle | maker, doesn’t make it a Belgian Waffle.  Most recipes you see are just a pancake like batter.  With this recipe, I use a delicious Delirium Tremens Belgian Strong Pale Ale, as there is bottling yeast added to the brew, to create the bubbles or carbonation in the final beer.  This brew actually uses 3 different yeast strains to create its beautiful aroma, complex flavor and dry attenuated finish.  Using this beer, along with the dregs or sediment in the bottled conditioned beer helps this Belgian Beer Waffle recipe get its extra pop of flavor.

Another ingredient that makes a Belgian Waffle unique is the addition of Belgian Pearl Sugar.  Pearl sugar is a large crystal sugar nib or kernel.  These crystals don’t dissolve when mixed into a batter or dough.  They are also sometimes used as a decoration on pastries or other braided breads.  Why to get this is in the cooking process.  These pearl sugar crystals melt and caramelize when the cooking of the waffles happens, creating small pockets of toffee like crunch, adding texture and a little sweetness to the finished Belgian Beer Waffle.

To serve these waffles, try a bowl of whipping cream, Whipped Yogurt, Malted Powdered Sugar, Barley Malt Maple Syrup, Rhubarb & Rodenbach Grand Cru Jam, jellies or Beer Soaked Seasonal Fruit.

Makes: 10 Belgium Waffles

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Sep 2008 | Issue #20

Belgian Beer Waffles

Votes: 1 Rating: 5 You: Rate this recipe!

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Learn how to create Belgian Beer Waffles, using a yeasted waffle batter that adds flavor along with Pearl Sugar for texture.

• CourseBreakfast, Brunch
• CuisineBelgian
• Cooking Beer StyleBelgian Strong Pale Ale
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionWaffles
• Cooking MethodBaking with Beer, Cooking with Beer
• BreweryBeer Advocate
• KeywordCooking with Beer

Servings	Prep Time
4 guests	15 minute

Cook Time	Passive Time
10 minute	1 hour

Servings Prep Time 4 guests 15 minute

Cook Time Passive Time 10 minute 1 hour

Belgian Beer Waffles Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Learn how to create Belgian Beer Waffles, using a yeasted waffle batter that adds flavor along with Pearl Sugar for texture. CourseBreakfast, Brunch CuisineBelgian Cooking Beer StyleBelgian Strong Pale Ale SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionWaffles Cooking MethodBaking with Beer, Cooking with Beer BreweryBeer Advocate KeywordCooking with Beer Servings Prep Time 4 guests 15 minute Cook Time Passive Time 10 minute 1 hour Servings Prep Time 4 guests 15 minute Cook Time Passive Time 10 minute 1 hour

Ingredients

• 13 ounce milk, whole warmed to 110°F | 43°C
• 1 tablespoon yeast, brewers or dry activated yeast
• 3 tablespoon Vanilla Bean Infused Sugar recipe HERE
• 3 cup flour, all-purpose
• 1 cup flour, barley
• 6 tablespoon Vanilla Bean Infused Sugar recipe HERE
• 1/2 teaspoon salt, sea
• 11.2 ounce Belgian Strong Golden, such as Delirium Tremens or other Belgian Strong Pale Ale
• 6 each egg yolks, extra large, at room temperature
• 1 teaspoon vanilla extract preferably Bourbon based
• 6 each egg, whites, extra large, at room temperature
• 4 ounce Pearl Sugar, available here: Lars' Own Belgian Pearl Sugar

Servings: guests

Units:MetricUS Imperial

Instructions

• In a medium bowl, add milk, yeast and 3 tablespoons of recipe Vanilla Bean Infused Sugar; mix to combine. Let sit while the rest of the ingredients are gathered. Yeast should proof in about 10 minutes. If not, start again with fresh yeast.
• In a large bowl, add flours, recipe Vanilla Bean Infused Sugar and salt, mixing well with a whisk.
• In a small bowl, add Belgian Beer (along with the yeast sediment), egg yolks and vanilla extract, whisking until combined.

  
• Preferably in a copper bowl (or a stainless steel bowl), whisk (using a clean whisk) the egg whites to a stiff peak.
• Add the yeast mixture and the beer mixture to the dry ingredients, stirring to barely combine. Mix in 1/3 of the whites, then fold the remaining 2/3. Place a damp towel (large enough for the batter to double in volume) over the bowl and let sit at room temperature 70°F | 21°C for about 1 hour.

  
• To cook the waffles, first spray iron with a nonstick spray, place 2/3 cup batter evenly over the grid, setting the thermostat to medium-low heat, sprinkling the top of the batter with the Lars' Own Belgian Pearl Sugar. Cook each waffle for 3 – 4 minutes or until golden brown.
• Store in a preheated oven set to 200°F | 93°C while the remaining waffles are being prepared.

Recipe Notes

More Waffle Recipes:

Belgian Beer Waffles

Liege Style Belgian Waffle

 

 

Other Breakfast Recipes:

 

Pancakes:

Chocolate Oatmeal Stout Pancakes with Barley Malt Maple Syrup

Oatmeal Stout Aebleskiver (Danish Ball Pancakes)

Russian River Consecration Beer Pancake

 

Beer Donut | Doughnuts:

Beer Beignets

Belgian Oliebollen

Black & Tan Donut

Chocolate Stout Ice Cream Donut 'Sandwich'

Monk’s Cake Donut

Zeppole de Birra