Recently we held a launch party for the 15th annual Tour de France Sausage and Beer Festival. We had an absolute blast.
Check out the pairings
Nice Matin: Sausage de Morteau with Frisee & Roquefort
Paired with- Maredsous “8” Brune, Breendonk-Puurs, Belgium
Originally brewed by the monk’s of the Maredsous abbey. The Brune is a perfect example of a Belgian Dubble.
Notes of caramel, toasted oak, chocolate malt and figs
Marseille: Boudin Blanc with Green Apple Puree, Mustard Oil & Celery Salad
Paired with- Duvel “Single” Strong Blonde Ale Breendonk-Puurs, Belgium.
A new lighter version of Belgium’s favorite ale.
Notes of pilsner malt, white pepper and lemon peel
L’Express: Tajine of Lamb Sausage, Merguez & Quince, Steamed Semolina
Paired with- Ommegang “Hennepin” Saison, Cooperstown, New York
A refreshing style originally brewed for the farmers on the Wallonia country side in Belgium.
Notes of lemon grass, gingersnap and floral hop aromas
Pigalle: Petit Chausson aux Porc Rillons et Pommes
Paired with- Ommegang “Three Philosophers” Quadruple, Cooperstown, New York
Blended in a response to home brewers dream, Three Philosophers is a blend of cherry Lambic and a chocolate flavored Quad.
Notes- Kirsch, cocoa, figs and sherry.
Cafe d’Alsace: Shrimp & Scallop Sausage with Lentils & Saffron Sauce
Paired with- Ommegang “Witte” Belgian White, Cooperstown, New York
Gold medal winner of this year’s Great American Beer Festival Witbier Category. Witte is the bench mark for Belgian style wheat ale’s. Comprised of unmalted wheat, coriander and orange peel, Witte is refreshingly complex
Notes of lemon, biscuit, coriander and spicy orange rind
Le Monde: Pheasant sausage with celery root puree & blackberry sauce
Paired with- Ommegang “BPA” Belgian Pale Ale, Cooperstown, New York
Brewed with Belgian tradition and dry hopped with American Cascade, BPA is Brewery Ommegang’s newest year round ale.
Notes- Tangerine, hay, red apple and aggressive carbonation.
Maison: Duck Confit Sausage Cassoulet
Paired with- Brasserie d’Achouffe “Mc Chouffe” Scotch Ale, Achouffe, Belgium.
Adventurous and experimental Brasserie d’Achouffe perfects the Scottish style.
Notes of Chocolate, doughy dark malts, raisins and coffee
French Roast: Vension Sausage with Spaetzle & Port Wine Sauce
Paired with- Ommegang “Abbey Ale” Dubble, Cooperstown, New York
Inspired by the centuries-old brewing practices of the Belgian Trappist monks.
This dubble has notes of dates, clove, toffee, caramel and licorice