Food pairing – Scaldis Triple

Scaldis Triple 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 Triple refermented in 75 cl bottles and this refermentation strengthens the aromas of Scaldis Triple, accentuating the nose and the rich taste which were already there.

Scaldis Triple in cooking

Scaldis Triple 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

Starters:

  • 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
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The Dubuisson brewery was founded in 1769. Almost 250 years later our history continues to be written … brewing authentic Belgian beers 100% natural.
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