Buy Trappist Westvleteren 8 at ’t Bockje Bathmen

33 cl · 8% · Trappist

€ 7,50

This bottle

Trappist Westvleteren 8

Trappist

Trappist Westvleteren 8

€ 7,50

In stock

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Bottle information

Brewery	Trappist
Country	Belgium
Type	Trappist
Alcohol	8%
Size	33 cl

About this bottle

Trappist Westvleteren 8 is a Belgian Trappist beer from the Abbey of Saint Sixtus in Westvleteren, at 8% vol in a 33-centilitre bottle. In strength it sits between the Blond and the 12. Like all the abbey's beers, it is made from five natural ingredients and brewed and bottled within the abbey walls.

The monks brew using the classic infusion method: barley malt and hot water are mixed and heated until the starch has been converted into sugars, after which the wort is filtered and boiled with hops. Since 1976 they have used liquid yeast from the Trappist brewery of Westmalle. That same year a closed wort cooler replaced the open cooling tray, along with a fermentation room with six open fermenting vessels and a laboratory. The primary fermentation takes about a week.

Recommendation for this bottle

At the table with Trappist Westvleteren 8

Dubbel · Belgium · 8%

Main courseSteak with pepper sauceShopping and method
With the cheeseAged GoudaShopping and method
Before the meal or with drinksDates wrapped in baconShopping and method

Why this works together

Chosen on the beer style (Dubbel) and the alcohol content (8%). What goes with it depends on the colour: light and dry goes with poultry and fish, dark and sweet with stews and cheese.

Serve at 8 to 10 °C.

What is needed

For 4 people

Main courseSteak with pepper sauce

Ingredients

4 steaks of 180 grams
2 tablespoons of black peppercorns
200 millilitres of cooking cream
40 grams of butter
1 kilo potatoes
salt

Method

Cut the potatoes into wedges and roast them with oil and salt in an oven at 200 °C for 35 minutes until golden brown.
Coarsely crush the peppercorns in a mortar.
Fry the salted steaks for 2 to 3 minutes per side in hot butter and let them rest outside the pan.
Briefly toast the pepper in the cooking fat, pour in the cooking cream and let the sauce reduce for 3 minutes until it thickens.
Serve the steak with the pepper sauce and the potatoes.

With the cheeseAged Gouda

Ingredients

160 grams aged Gouda

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 drinksDates wrapped in bacon

Ingredients

12 Medjool dates
6 rashers of streaky bacon

Method

Preheat the oven to 200 °C.
Remove the stones from the dates if necessary and halve the bacon slices.
Wrap half a slice of bacon around each date and place them seam side down on a baking tray.
Bake for 12 to 15 minutes until the bacon is crisp and cooked through.
Leave to cool briefly and serve warm.

To serve one bottle or glass per person

4 bottles of Trappist Westvleteren 8

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: Steak with pepper sauce: Tim Pierce, CC BY 2.0 · Aged Gouda: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Bacon-wrapped dates: pirateyjoe, CC BY-SA 2.0

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