Skip to main content

American Craft Beer Week: Ommegang's Hennepin

By


I completely missed one day of trying a new craft beer because we went out to dinner...and I had wine instead.

Last night we tried Ommegang's Hennepin. It's a farmhouse saison. For wine, I'm a pinot girl all the way. I mean, I'll drink other wines, but pinot is my wine of choice. In the realm of beer, I'm quickly realizing that I love saisons! They are effervescent and spicy, fruity and refreshing.

Brewery Ommegang, part of the legendary Belgian brewery Duvel Moortgat, opened in 1997 to craft-brew fine Belgian-style ales. Located on a 136-acre farmstead in Cooperstown, New York, I sure am glad I can get my hands on these beers here in California. They are delightful!

This hennepin is almost saffron-colored. There are herbal grassy notes followed by slightly sweet with a dry finish. Some beers are shallow. This saison is silky but complex. I am a huge fan! Like I said, I am just a couple of sips away from saying I'm a saison gal all the way.

Oh, and I served this with a plate full of fresh fruits, including strawberries, cantaloupe, and apples.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more