|4 – 6guests||15minute|
Beer Pairing Suggestions:
As this recipe results in a very delicate entrée, the beer pairing needs to show this same finesse and sophistication. One of my favorite Belgian Tripels is from Westmalle. The layers of flavor out of such a simple beer (ingredients wise is malt, sugar hops and yeast) still fascinates me and my plate. The estery and phenoic yeast additions create a lemony citrus, Budhha’s hand, clove, white pepper, fennel pollen, while mixing with the malt and caramelized sugar creating a honey, candy sweetness that balances out herbal hop notes of bay, thyme and chervil.
A Saison | Farmhouse Ale can also be paired with this dish, as the higher temperature fermantation (saison yeast are very similar to red wine yeast, thatthrive in a warmer fermentation temperature, reaching upwards of 80 – 90°F/27 – 32°C) creates wonderful esters and phenoic flavors. This will pair nicely with the Tripel in the Waterzooi, re-enforcing the yeast flavors, while still being delicate and aggressive on the palate.