Buy ABBAYE DU LYS triple 75cl. at ’t Bockje Bathmen

75 cl

€ 7,99

BreweryAbbaye
Goes withroast poultry, pork tenderloin, mussels
OriginFrance

This bottle

ABBAYE DU LYS triple 75cl.

€ 7,99

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Bottle information

Brewery	Abbaye
Size	75 cl

About this bottle

Abbaye du Lys Tripel is a French blond beer brewed by Les Brasseurs de Gayant.

This blond beer is of the Tripel type, top-fermented and refermented in the bottle.

In keeping with the tradition of abbey beers, this beer too has a shiny golden-yellow colour and a lovely white head.

We can say that the aroma is both fruity and spicy, with touches of lemon, caramel and wood.

In the mouth we notice woody, malty and grain flavours. The Abbaye du Lys Tripel is round in the mouth with a slightly bitter finish.

Recommendation for this bottle

At the table with ABBAYE DU LYS triple 75cl.

Tripel · France · 8.5%

Main courseMussels in white wine with garlicShopping and method
With the cheeseParmigiano ReggianoShopping and method
Before the meal or with drinksCheese strawsShopping and method

Why this works together

Chosen on beer style (tripel), country of origin (France), alcohol percentage (8.5%) and the notes of lemon, spice and caramel in the description. The alcohol gives weight and the high carbonation cuts through it again. That way a tripel holds its own next to hearty food without flattening it.

Serve at 8 to 10 °C.

What is needed

For 4 people

Main courseMussels in white wine with garlic

Ingredients

2 kilos mussels
2 onions
2 cloves garlic
2 celery sticks
200 millilitres dry white wine
1 bunch of parsley
30 grams butter
salt and pepper

Method

Rinse the mussels under cold water and discard any open ones that do not close after a tap.
Chop the onion, finely chop the garlic and thinly slice the celery.
Melt the butter in a large pan and gently fry the onion, garlic and celery for 3 to 4 minutes until soft.
Pour in the wine, add the mussels and cook them covered for 4 to 5 minutes, shaking the pan in between.
Discard any mussels that stay closed, season with salt and pepper and sprinkle with chopped parsley.

With the cheeseParmigiano Reggiano

Ingredients

160 grams of Parmigiano Reggiano

Method

Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
Only cut or break the cheese just before serving.

Before the meal or with drinksCheese straws

Ingredients

1 roll of puff pastry
100 grams of grated aged cheese
1 egg

Method

Preheat the oven to 200 °C.
Roll out the puff pastry and brush it with some of the beaten egg.
Sprinkle the cheese over one half, fold the other half over it and press lightly.
Cut into strips about one centimetre wide and twist each strip a few times around its axis.
Place them on a baking tray lined with baking paper, brush with the rest of the egg and bake for 12 to 15 minutes until golden brown.

To serve one bottle or glass per person

2 bottles of ABBAYE DU LYS triple 75cl.

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendations A recommendation with every beer

Photos: Mussels in white wine with garlic: avlxyz, CC BY-SA 2.0 · Parmigiano Reggiano: Amin, CC BY-SA 4.0 · Cheese straws: gkrew, CC BY 2.0

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