Cooking with Scaldis Blond

Scaldis Blond is a strong beer with an alcohol content of 10.5%. This is a beer which is well-balanced on the palate, with a fine sprinkling of hops and very low acidity. It is only slightly bitter and gives off subtle, delicately perfumed aromas, also offering exceptional digestibility. Scaldis Triple is Scaldis Blond refermented in 75 cl bottles and this refermentation strengthens the aromas of Scaldis Blond, accentuating the nose and the rich taste which were already there.

Scaldis Blond is also highly suitable for use in cooking. Because it is only very slightly bitter, it can be used to deglaze cooking juices, or as a stock to keep meat or fish dishes moist while they are cooking.

Beer and gastronomy


  • Egg-based dishes (quiches, omelettes, etc.)
  • Fine vegetables in sauce (Flemish-style asparagus, artichokes mousseline, etc.)
  • Shellfish, seafood and fish in sauce (scallops, lobsters, sole, turbot, etc.)
  • Chaud-froid salads with white meat or poultry (Caesar salad)

Fish / Seafood

  • Crabs, lobsters, rock lobster in white sauces or au gratin
  • Fish in white sauces

Meat / Poultry

  • Simple poultry in stock or in sauce (Ghent-style waterzooi, chicken with tarragon.)
  • Herb-based white meat dishes (salti in bocca with sage, Provençal herbs.)
  • Braised white meat (blanquettes, fricassees, etc.)
  • Grilled or barbecued meat
  • Chicory au gratin, stoemp with chicory
  • Southern-flavoured cooking: Provence, Italy (Pizzas, pasta with pesto, etc.)

Desserts / Cheeses

  • Creamy cheeses (Camembert, Brie, etc.)
  • Cooked hard cheeses (Comté, etc.)
  • Savoyard fondue, used instead of white wine

Scaldis Triple

The Scaldis Triple was introduced in 2008.

It is a Scaldis Blond that is re-fermented in 75cl bottles. This in-bottle...Découvrir

Scaldis Blond

In 1998, Hugues Dubuisson introduced a new Scaldis aimed at lovers of blonde beer. The launch commemorated the 65th anniversary of the...Découvrir

Dubuisson - Scaldis Blond