Food

From famine to feast // Nüetnigenough, La Tana, and the rise of Brussels' beer restaurants

A decade on from the opening of Nuetnigenough, and five years on from La Tana, the relationship between brussels restaurants and beer has been revolutionised. If you’d told Nuetnigenough’s Olivier Desmet that five years ago, he wouldn’t have believed you.

From famine to feast // Nüetnigenough, La Tana, and the rise of Brussels' beer restaurants

Brussels beer x Brussels food face-off #5 // Pain à la grecque

Pairing Brussels culinary delights with the city’s beers. This time - classic pain à la grecque with a sipcy tripel and a US-style wheat ale.

Brussels beer x Brussels food face-off #5 // Pain à la grecque

Brussels beer x Brussels food face-off #5 // Américain

Pairing Brussels culinary delights with the city’s beers. This time - classic Brussels américain with a special geuze blend and a classic Brussels-Irish dry stout.

Brussels beer x Brussels food face-off #5 // Américain

Brussels beer x Brussels food // Growing mushrooms in Cantillon

I don’t like mushrooms. Oh, no. I hate them*. You will never see a beer and food pairing involving on this site**. This distaste for fungus did not stop me from meeting with Champignons de Bruxelles – Brussels entrepreneurs cultivating mushrooms on the spent grains of Brasserie Cantillon, in the bowels of Anderlecht’s slaughterhouse.

Brussels beer x Brussels food // Growing mushrooms in Cantillon