Warming, Belgian-Style Beer Dinner January 12, 2009

Belgian-Style Warming
Okay: it’s cold. You can’t feel your fingers, and your nose and toes are freezing…You need something to warm you up. If you’re a stout and porter person looking for a new way to warm up, there’s a Winter Warmer out there with your name on it, especially one from Belgium.

In Michael Jackson’s Ultimate Beer book, he defines different kinds of Winter Warmers, from bocks to barley wines to Baltic porters. In the States this usually means a spiced beer. Others might beg to disagree with the definition, however, noting that the Winter Warmer is traditionally brewed with no spices at all. Big malt presence with tempered hops accompany a higher alcohol content, leaving one with that just-in-from-the-cold flush after a few sips.

Belgian beers are natural “warmers” from their relatively high strength. They are typically top-fermenting ales that are bottle conditioned, containing yeast sediment. Some have blends of many types of yeast, or even blends of young and old ale. And some are created using spontaneous, natural fermentation. The uniqueness of this diverse regional yeast is what imparts much of the Belgian flavor and aromas. They are unlike any other in the world. Belgium is often considered the world’s “Most Active Yeast Culture.” Blend the Belgian spirit with the season and you have Grovewood’s reason!

David Andes of Duvel Moortgat USA presents. We’ve tapped into a great selection of Belgian and Belgian-style beers, and paired them with a fantastic menu from Grovewood’s award-winning kitchen. A complimentary recipe book of the dishes served (but adapted for the home kitchen) will be presented.

Full menu details are available on our website!

Official Website: http://www.grovewoodtavern.com/beer%20dinner.htm