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Absyrtus Vaags
home beercook
Ab Vaags
sent me an email note, as a fan of beer and food who also enjoys the
terrific French magazine, www.bierepassion.com.
"I started my profession in the classic restaurant business.
I was working for a German brewery and owned restaurants from 1965.
Of course, beer makes a wonderful ingredient for cooking meat. Eating
venison, marinating beef f.e., glacing pork roasts with
skin. (you ever have seen the german porcfeets, called Eisbein ?).
3) What
are some of your favorite beer-food pairings?
a. sweet & sour marinated roastbeef with "triple-beer"
b. crispy braised sweetbread with sabayon made from "Kriekenbier"
(cherrygeuze)
4) Are there any guidelines to follow in cooking with beer?
Yes, it is difficult to find all beer types you can use for cooking.
Some are bitter, some are sweet and some are fruity
5) Where else in the world do you think there is a great beer and
food culture (countries or cities - obviously, you mentioned Belgium)
- The high qualified cooking only in Belgium, less in Germany, Austria
and Czech Pilzen
However, It's hard to believe sometimes a piece of real good bread,
sausages and a glass of well served draughtbeer is the optimum. You
find this mostly in Germany.
On the other side an "old Kriekenbier" (Cherrygeuze) somewhere south
of Bruxelles with local food (in monestries) is also very amusing.
Personally I think there are no bad restaurants only sometimes "bad
cooks". The beer culture is so different in European countries...."
Ab Vaags
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