Buy Berging Brouwerij Sailing'22 Rum Barrel Aged Russian Imperial Stout at ’t Bockje Bathmen
33 cl · 10.2% · Stout
€ 5,99
Berging Brouwerij Sailing'22 Rum Barrel Aged Russian Imperial Stout
Berging Brouwerij Sailing'22 Rum Barrel Aged Russian Imperial Stout
€ 5,99
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Berging Brouwerij Sailing'22 Rum Barrel Aged Russian Imperial Stout
Barrel-aged beer · Netherlands · 10.2%
Why this works together
Gekozen op de bierstijl (vatgerijpt bier), het land van herkomst (Nederland) en het alcoholpercentage (10,2%). Geroosterde mout zoekt geroosterd eten. En de oude combinatie met oesters werkt omdat de romige koolzuurdruk het zilte optilt.
Serve at 12 to 14 °C.
What is needed
For 4 people
HoofdgerechtGestoofde ossenstaart
Ingredients
- 1,5 kilo ossenstaart
- 2 onions
- 2 carrots
- 2 celery sticks
- 500 millilitres of red wine
- 750 milliliter runderbouillon
- 2 tablespoons tomato purée
- 1 kilo potatoes
Method
- Sprinkle the oxtail with salt and pepper and brown the pieces all around in a braising pan with oil.
- Fruit uien, wortel en bleekselderij in stukjes 5 minuten, roer de tomatenpuree erdoor en bak 1 minuut mee.
- Blus af met de rode wijn, voeg de runderbouillon en het vlees toe en breng aan de kook.
- Laat afgedekt 3,5 tot 4 uur zachtjes stoven tot het vlees van het bot valt.
- Schep het vet van de saus en laat de saus zo nodig zonder deksel inkoken.
- Kook de geschilde aardappelen in ongeveer 20 minuten gaar en serveer ze bij de ossenstaart.
With the cheeseRoquefort
Ingredients
- 160 grams Roquefort
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.
As a dessertDark chocolate cake
Ingredients
- 200 grams dark chocolate
- 150 grams butter
- 150 grams sugar
- 4 eggs
- 50 grams flour
- cocoa powder for dusting
Method
- Preheat the oven to 180 °C and grease a springform tin with butter.
- Melt the chocolate with the butter in a bain-marie.
- Whisk the eggs with the sugar until fluffy and fold in the chocolate mixture.
- Fold in the flour with a pinch of salt and pour the batter into the tin.
- Bake for 25 to 30 minutes until the edge has set and the centre is still slightly moist.
- Leave to cool and dust with cocoa powder.
To serve one bottle or glass per person
- 4 flesjes Berging Brouwerij Sailing'22 Rum Barrel Aged Russian Imperial Stout
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every beer
Foto’s: Gestoofde ossenstaart: dunham_1, CC BY 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Pure chocoladetaart: avlxyz, CC BY-SA 2.0
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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.