Recently it seems like there has been a lot of Belgian brewers who are attempting to adapt American beer styles to Belgian beers.
I guess it is sort of tit for tat, as so many American brewers are now attempting to brew Belgian style brews!
Buffalo Stout caught my eye at the local grocery. A cowboy-themed Belgian stout! Crazy!
No idea what the text there says. Ingredients, however, are, “water, malt, hops, yeast, and refermentationsugar.”
It’s on the sweet side, it must be admitted. But not cloying. I had no problems finishing most of the bottle while making dinner, and I don’t have a huge tolerance for overly sweet beers. Probably less sweet than many of the Imperial Stouts made in the US.
Plus, the use of Belgian yeast strains plays out nicely in the late flavors, giving it a interesting complexity not usually found in American Imperial stouts.
Speaking of cross over attempts, a video was recently made public which showed Anthony Bourdain (Of the Travel Network’s No Reservations), Chris Cosentino (Of San Francisco’s Incanto restaurant), and Lance Winters (Of Hangar One/St. George) cooing over an experimental flask of foie gras vodka (Winters: “the distillation room looked like a lipo suction clinic while we were making this!”). If chef’s are gonna start getting all up in bartender’s grills, I figured I might as well do the same.
Stopped on the way home to pick up some chicken breasts to convection roast. Made a sort of paste or rub out of juniper berries, black pepper, lemon peel, rosemary, salt, and olive oil. Moistened it further with Anchor’s Junipero Gin.
Roasted at 400 F until cooked through.
Served with a porcini mushroom and summer squash risotto. Salad with capay farms heirloom tomatoes.
I don’t know about the “Foiedka” cross over, but I can say that both the Buffalo Stout and “Gin Marinated” roast chicken were both successes!