HB&B Blog — Lambic

Fundamentals #54 — Lambiek Fabriek Oude Geuze Brett-Elle

Belgium Fundamentals Geuze Lambic Matthew Curtis

Fundamentals #54 — Lambiek Fabriek Oude Geuze Brett-Elle

Lazy, late summer Sundays are perfect for enjoying a sour beer or two. There’s something about leaves turning a dark, heavy shade of green and the scent of burning charcoal drifting from garden to garden that tells you it’s time to slow down for a while. Now is the perfect time to take stock of your year so far, before the colder months begin to set in. Which sour to reach for, though? Do you choose a tart, bittersweet Flanders red or oud bruin? Perhaps you desire a few cans of a modern gose, laden with fruit and refreshing salinity....

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The Beer Lover's Kitchen: Pumpkin Gnudi with Porcini Broth and 3 Fonteinen Oude Geuze

3 Fonteinen Beer Lover's Table Claire Bullen Lambic

The Beer Lover's Kitchen: Pumpkin Gnudi with Porcini Broth and 3 Fonteinen Oude Geuze

Gnudi are a joy—especially these gnudi, which involve a few cheffy flourishes but remain straightforward to prepare. If you’re not already acquainted, think of gnudi as standalone ravioli filling (their name—which means "nude"—is a hint that they don't come robed in sheets of pasta dough). You might also consider them cousins of gnocchi, only more pillowy and less troublesome to make. If you want to impress someone with homemade pasta—especially without a pasta roller or other fiddly tools—this is the way to do it. Gnudi are classically made with ricotta, bound with eggs and flour, and boiled for a few...

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