A space for recipe ideas, stories about food and wine, and food and wine people
Saturday, December 4, 2010
Mountain Goat Hightail Ale
Used this brew, as a flavour base for my take on the Stoofvlees, or Flemish meat stew. Of course the Flemish use only the best ingredients, a trappist Ale. I had to settle for a slightly more humble Australian brew, least it is a craft beer.
Mountain Goat Hightail Ale, is a malty, caramel brew, a tad sweet, but worked quite well with this kind of stew. As the stew has a fair bit of vinegar in it, it balances out the sweetness from the beer and the onions, with little need for extra sugar in the stew. The Belgian Westmalle Trappist Ale, however, being higher in alcohol, has less residual sweetness, owing to the use of highly fermentable candy sugar. That would definitely add more to the finished dish.
The Mountain Goat can be drunk on its own or through a meal, but ideally it needs slightly more hop bitterness to be world class.
And yes, that is the cricket on in the background. Might be in need of a few bevvies the way we are going..