Buy Corsendonk Blond at ’t Bockje Bathmen

Name: Corsendonk Blond
Brand: Corsendonk
SKU: 1288932
Price: 2.25 EUR
Availability: InStock

33 cl · 6.5% · Blond

€ 2,25

This bottle

Corsendonk Blond

Blond

Corsendonk Blond

€ 2,25

In stock

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Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.

Bottle information

Brewery	Corsendonk
Country	Belgium
Type	Blond
Alcohol	6,5%
Size	33 cl

About this bottle

Corsendonk Blond is the blonde abbey beer from Corsendonk in Belgium, at 6.5% vol in a 33 cl bottle. It is lighter than the brand's two tripels, the Agnus and the Gold, and together with the Pater and the Rousse belongs to the core abbey range.

The Keersmaekers family was brewing beer long before Corsendonk. Antonius Keersmaekers founded his own brewery in 1906, which closed its doors in 1953. In 1982 the municipality of Oud-Turnhout celebrated its 125th anniversary, and the local tourist office asked grandson Jef Keersmaekers to make an abbey beer under the name of the old priory of Corsendonk. He then released two beers, Pater Noster and Agnus Dei. From those two grew the whole Corsendonk family, which this blonde later joined.

Corsendonk Blond is a golden, crystal-clear, lively Belgian abbey beer with a generous, fine white head. Round, balanced and refreshing with a lightly bitter, hoppy finish.

Recommendation for this bottle

At the table with Corsendonk Blond

Blond · Belgium · 6.5%

Main courseCod with mustard sauce and leekShopping and method
With the cheeseTête de MoineShopping and method
Before the meal or with drinksShrimp croquettesShopping and method

Why this works together

Chosen on the basis of beer style (blond), country of origin (Belgium) and alcohol content (6.5%). Enough fizz to carry fat, enough fruit not to clash with a mild sauce.

Serve at 6 to 8 °C.

What is needed

For 4 people

Main courseCod with mustard sauce and leek

Ingredients

600 grams of cod fillet
2 leeks
200 millilitres of cooking cream
2 tablespoons of coarse mustard
30 grams butter
800 grams potatoes
salt and pepper

Method

Peel the potatoes and boil them in salted water for about 20 minutes until tender.
Cut the leek into rings, wash them well and gently braise them for 5 minutes in half of the butter.
Fry the salted and peppered cod in the rest of the butter for 3 to 4 minutes per side, until it just flakes apart.
Gently heat the cooking cream with the mustard and season with salt and pepper.
Serve the cod on the leek, with the mustard sauce and the potatoes.

With the cheeseTête de Moine

Ingredients

160 grams of Tête de Moine

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 drinksShrimp croquettes

Ingredients

8 shrimp croquettes
1 lemon

Method

Heat the frying oil to 175 °C.
Fry the croquettes in small batches for 4 to 5 minutes until golden brown and hot inside.
Drain on kitchen paper and serve with lemon wedges.

To serve one bottle or glass per person

4 bottles of Corsendonk Blond

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: Cod with mustard sauce and leek: jeffreyw, CC BY 2.0 · Tête de Moine: Rosmarie Voegtli, CC BY 2.0 · Shrimp croquettes: avlxyz, CC BY-SA 2.0

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