Buy Papa Quadrupel by van Steenberge at ’t Bockje Bathmen

75 cl · 10.5% · Quadrupel

€ 8,99

Papa Quadrupel by van Steenberge
This bottle

Papa Quadrupel by van Steenberge

Recommendation for this bottle

At the table with Papa Quadrupel by van Steenberge

Quadrupel · Belgium · 10.5%

Why this works together

Gekozen op de bierstijl (quadrupel), het land van herkomst (België) en het alcoholpercentage (10,5%). De restsuiker vraagt om zout of bitter ertegenover; anders wordt het aan tafel te veel van hetzelfde.

Serve at 10 to 13 °C.

What is needed

For 4 people

Wild boar ragout with polentaMain courseWild boar ragout with polenta

Ingredients

  • 1 kilo of wild boar stewing meat
  • 2 onions
  • 2 carrots
  • 400 grams of chopped tomatoes
  • 400 millilitres of red wine
  • 250 grams of polenta
  • 50 grams of Parmesan
  • 4 sprigs of rosemary

Method

  1. Season the meat with salt and pepper and brown it all over in batches in hot oil.
  2. Fry the chopped onions and diced carrots for 5 minutes in the same pan.
  3. Deglaze with the red wine, add the meat, the diced tomatoes and the rosemary and bring to the boil.
  4. Leave to simmer gently, covered, for 2.5 to 3 hours until the meat is tender and falls apart.
  5. Cook the polenta in salted water according to the packet and stir in a knob of butter and grated Parmesan.
  6. Remove the rosemary sprigs and serve the ragout on the polenta.
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

  • 2 bottles of Papa Quadrupel by van Steenberge

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: Wildzwijnragout met polenta: dahowlett, CC BY-SA 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Pure chocoladetaart: avlxyz, CC BY-SA 2.0

From the same brand

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Nog een andere fles van Steenberge in het schap.

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