Buy Brouwerij de Bult 't Swarte Schaep '24 Oaked & Whisky Infused at ’t Bockje Bathmen

33 cl · 9% · Strong

€ 3,40

Brouwerij de Bult ’t Swarte Schaep ’24 Oaked & Whisky Infused
This bottle

Brouwerij de Bult 't Swarte Schaep '24 Oaked & Whisky Infused

Recommendation for this bottle

At the table with Brouwerij de Bult 't Swarte Schaep '24 Oaked & Whisky Infused

Barrel-aged beer · Netherlands · 9%

Why this works together

Chosen on the beer style (barrel-aged beer) and the alcohol percentage (9%). Match weight with weight: next to something light, this beer pushes the dish aside; next to braised meat and mature cheese, it really comes into its own.

Serve at 12 to 14 °C.

What is needed

For 4 people

Côte de boeuf with coarse sea saltMain courseCôte de boeuf with coarse sea salt

Ingredients

  • 1.2 kilos côte de boeuf
  • 2 tablespoons olive oil
  • 4 sprigs of rosemary
  • 1 kilo potatoes
  • coarse sea salt and pepper

Method

  1. Take the meat out of the fridge an hour before cooking and brush it with olive oil.
  2. Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
  3. Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
  4. Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
  5. Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.
RoquefortWith the cheeseRoquefort

Ingredients

  • 160 grams Roquefort

Method

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

  1. Preheat the oven to 180 °C and grease a springform tin with butter.
  2. Melt the chocolate with the butter in a bain-marie.
  3. Whisk the eggs with the sugar until fluffy and fold in the chocolate mixture.
  4. Fold in the flour with a pinch of salt and pour the batter into the tin.
  5. Bake for 25 to 30 minutes until the edge has set and the centre is still slightly moist.
  6. Leave to cool and dust with cocoa powder.

To serve one bottle or glass per person

  • 4 flesjes Brouwerij de Bult 't Swarte Schaep '24 Oaked & Whisky Infused

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

All recommendationsA recommendation with every beer

Photos: Côte de boeuf with coarse sea salt: arnold | inuyaki, CC BY 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Dark chocolate cake: avlxyz, CC BY-SA 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.