Wine & spirits · Recommendations
Beer and food
Forty-five dishes with the beer that goes with them, and for each pairing why it works.
Per bottle
A recommendation of its own with every bottle
Every wine and every beer in the shop has its own recommendation: a dish, a cheese and something to start with or a dessert. Searchable by dish, bottle, grape, beer style or country.
Combining
All 45 recommendations
Beer and food complement each other in two ways. Carbonation and hop bitterness wash away frying fat, so the next bite arrives sharp again; the acidity of gueuze does for oily fish what a wedge of lemon does. Roasted malt, on the other hand, stands next to a grilled crust and reinforces it, and residual sugar in a tripel or quadrupel softens the bite.
Gyoza with Asahi Super Dry
Fried dough parcels with minced pork and cabbage; the carbonation of a dry pils washes the frying fat away.
To the bottle Asahi Super DryTo the recommendation Gyoza with Asahi Super Dry
Mussels with Vedett Extra White
Mussels with leek and witbier from the pan; the low bitterness of witbier lets the saltiness stand.
To the bottle Vedett Extra WhiteTo the recommendation Mussels with Vedett Extra White
Roasting sausage with Weihenstephaner Hefe Weissbier
Bratwurst with lukewarm potato salad; the high carbonation of a weizen lifts the fat off the tongue.
To the bottle Weihenstephaner Hefe WeissbierTo the recommendation Pan-fried sausage with Weihenstephaner Hefe Weissbier
Chicken thigh fillet with Brouwerij ’t IJ Blondie
Chicken thigh with lemon and rosemary from the oven; hop bitterness clears the fat from the browned skin.
To the bottle Brouwerij ’t IJ Blondie blond bierTo the recommendation Chicken thigh fillet with Brouwerij ’t IJ Blondie
Oven-baked chicory with Wilderen Tripel Kanunnik
Chicory with ham and cheese under a thick sauce; the carbonation of a tripel cuts right through it.
To the bottle Wilderen Tripel KanunnikGo to the recommendation Baked chicory with Wilderen Tripel Kanunnik
Hachee with Brouwerij Avereest Vol Bloed
Beef simmered for hours with onion and vinegar; the dark malt of a dubbel melds with the gravy.
Go to the bottle Brouwerij Avereest Vol BloedTo the recommendation Hachee with Brouwerij Avereest Vol Bloed
Tarte tatin with La Trappe Trappist Quadrupel
Upside-down apple tart with caramel; with a dessert the beer must be sweeter than the dish.
To the bottle La Trappe Trappist QuadrupelTo the recommendation Tarte tatin with La Trappe Trappist Quadrupel
Hamburger with Brewdog Punk IPA
Hamburger with mature cheddar and fried onion; the bitterness of an IPA clears away fat and salt at the same time.
To the bottle Brewdog Punk IPATo the recommendation Hamburger with Brewdog Punk IPA
Stuffed portobello with Jopen Let’s Get Stout
Portobello with spinach and cheese; roasted malt builds a bridge to the gratinated top.
To the bottle Jopen Chapter 4 Let’s Get Stout Dry StoutTo the recommendation Stuffed portobello with Jopen Let’s Get Stout
Chocolate mousse with Põhjala Must Kuld Porter
Chocolate mousse with sea salt; cocoa and roasted malt are roasted in the same direction.
To the bottle Põhjala Must Kuld PorterTo the recommendation Chocolate mousse with Põhjala Must Kuld Porter
Smoked salmon on toast with Boon Geuze Mariage Parfait
Toast with smoked salmon and horseradish; the acidity of an old gueuze does what a wedge of lemon does.
To the bottle Boon Geuze Mariage ParfaitTo the recommendation Smoked salmon on toast with Boon Geuze Mariage Parfait
Pork tenderloin with Gebrouwen door Vrouwen Pomme Saison
Pork tenderloin with apple and mustard sauce; a dry saison repeats the acidity of the apple in the glass.
To the bottle Gebrouwen door Vrouwen Pomme SaisonTo the recommendation Pork tenderloin with Gebrouwen door Vrouwen Pomme Saison
Thai green curry with Lowlander 0.00% Wit
Green curry with chicken and coconut milk; without alcohol the heat of the pepper comes back less sharply.
To the bottle Lowlander 0.00% WitTo the recommendation Thai green curry with Lowlander 0.00% Wit
Pea soup with Texels Skuumkoppe
Pea soup with smoked sausage; the roasted malt of a dark beer runs in the same direction as the smoke.
To the bottle Texels SkuumkoppeTo the recommendation Pea soup with Texels Skuumkoppe
Quiche Lorraine with La Goudale Ambrée
Savoury pie with bacon and cheese; caramel malt echoes the baked crust and the rendered bacon.
To the bottle La Goudale AmbréeTo the recommendation Quiche lorraine with La Goudale Ambrée
Bitterballen with Budels Pilsner
Bitterballen straight from the fryer with coarse mustard; the carbonation of a dry pilsner washes the frying fat away again at once.
To the bottle Budels PilsnerGo to the recommendation Bitterballen with Budels Pilsner
Pizza margherita with Peroni Nastro Azzurro
Pizza margherita straight from the hot oven; the hop bitterness of a pilsner keeps the sweetness of the reduced tomato in check.
To the bottle Peroni Nastro AzzurroGo to the recommendation Pizza margherita with Peroni Nastro Azzurro
Prawns in garlic oil with San Miguel
Prawns in hot garlic oil; a cold, dry pils softens the heat and lifts the oil from the palate.
To the bottle San MiguelTo the recommendation Gambas in garlic oil with San Miguel
Fried calamari with Gulpener Korenwolf
Crispy squid rings with lemon mayonnaise; wheat beer has little bitterness and does what the lemon wedge does.
To the bottle Gulpener KorenwolfGo to the recommendation Fried calamari with Gulpener Korenwolf
Chicken satay with Affligem Belgisch Wit
Chicken satay with peanut sauce; a light wheat beer washes the fat from the peanut away without stacking sweet on sweet.
To the bottle Affligem Belgisch WitTo the recommendation Chicken satay with Affligem Belgisch Wit
Weisswurst with Franziskaner Hefe Weissbier
Weisswurst with sweet mustard; the high carbonation of a weizen lifts the fat of the veal sausage off the tongue.
To the bottle Franziskaner Hefe WeissbierTo the recommendation Weisswurst with Franziskaner Hefe Weissbier
Oven-baked spare ribs with Sion Dunkel Weizen
Spare ribs with a caramelised glaze; the dark malt of a dunkelweizen matches that crust.
To the bottle Sion Dunkel WeizenTo the recommendation Oven-baked spareribs with Sion Dunkel Weizen
Vol-au-vent with Chimay Tripel Cinq Cents Wit
Vol-au-vents with chicken ragout; carbonation and eight percent alcohol by volume together cut through cream and butter.
To the bottle Chimay Tripel Cinq Cents WitTo the recommendation Vol-au-vent with Chimay Tripel Cinq Cents Wit
Cheese fondue with Gouden Carolus Tripel
Cheese fondue of Gruyère and Emmentaler; a tripel dissolves the cheese fat where a light beer leaves it be.
To the bottle Gouden Carolus TripelTo the recommendation Cheese fondue with Gouden Carolus Tripel
Roasted cauliflower with Brouwerij Avereest Dikke Bolle Tripel
Oven-roasted cauliflower with brown butter; the full malt of a tripel suits that roasted, nutty side.
To the bottle Brouwerij Avereest Dikke Bolle TripelTo the recommendation Roasted cauliflower with Brouwerij Avereest Dikke Bolle Tripel
Red cabbage stamppot with Brugse Zot Dubbel
Red cabbage stamppot with smoked sausage; the residual sugar of a dubbel catches the acidity of the vinegar.
To the bottle Brugse Zot DubbelTo the recommendation Red cabbage stamppot with Brugse Zot Dubbel
Moussaka with Chimay Premiere Rood
Moussaka with aubergine and minced lamb; caramel and dried fruit from a dubbel go with the cinnamon in the sauce.
To the bottle Chimay Premiere RoodTo the recommendation Moussaka with Chimay Premiere Rood
Venison stew with Berne Abdijbier Abt Generaal Quadrupel
Venison stew with juniper berries and plums; the residual sugar of a quadrupel holds its own next to game.
To the bottle Berne Abdijbier Abt Generaal QuadrupelTo the recommendation Venison stew with Berne Abdijbier Abt Generaal Quadrupel
Roast leg of lamb with ’t Zwarte Schoap Het Lam Oaked Quadrupel
Leg of lamb with garlic and rosemary; the alcohol of a quadrupel cuts through the fat of the lamb.
Go to the bottle ’t Zwarte Schoap Het Lam Oaked QuadrupelTo the recommendation Oven-roasted leg of lamb with ’t Zwarte Schoap Het Lam Oaked Quadrupel
Whole oven-roasted chicken with Durs Ernems Mokkel Saison
Whole chicken with lemon and thyme; the carbonation of a dry saison clears the roasted skin again.
To the bottle Durs Ernems Mokkel SaisonTo the recommendation Whole oven-roasted chicken with Durs Ernems Mokkel Saison
Couscous salad with Bird Brewery X Gulpener Gulpse Wulp Petit Saison
Couscous salad with grilled courgette; a light saison stays fresh enough not to overpower a salad.
To the bottle Bird Brewery X Gulpener Gulpse Wulp Petit SaisonTo the recommendation Couscous salad with Bird Brewery X Gulpener Gulpse Wulp Petit Saison
Buffalo wings with Brouwerij ’t IJ IPA
Chicken wings with buffalo sauce and blue cheese dip; the hop bitterness of an IPA holds its own next to that sharpness.
To the bottle Brouwerij ’t IJ IPATo the recommendation Buffalo wings with Brouwerij ’t IJ IPA
Tacos with Jopen Chapter 1 Instant Krush Westcoast IPA
Tacos with spiced minced beef; the citrus notes of a west coast IPA run level with the lime.
To the bottle Jopen Chapter 1 Instant Krush Westcoast IPATo the recommendation Tacos with Jopen Chapter 1 Instant Krush Westcoast IPA
Oven-baked nachos with Brouwerij Chamaven Grijp IPA
Nachos with cheddar and jalapeño; an IPA of five percent clears the cheese layer without stoking the heat of the pepper.
To the bottle Brouwerij Chamaven Grijp IPATo the recommendation Oven-baked nachos with Brouwerij Chamaven Grijp IPA
Chili con carne with Guinness Original Extra Stout
Chili con carne with dark chocolate; the roasted barley of a stout runs in parallel with that char.
To the bottle Guinness Original Extra StoutTo the recommendation Chili con carne with Guinness Original Extra Stout
Tiramisu with Brouwerij De Snor Stoute Snor
Tiramisu with coffee and cocoa; the roasted malt of a stout builds a bridge to it.
Go to the bottle Brouwerij De Snor Stoute SnorTo the recommendation Tiramisu with Brouwerij De Snor Stoute Snor
Grilled rib-eye with Brouwerij Eleven Dikke Jozef
Rib-eye with a dark crust; the roasted malt of a porter recognises what happened in the pan.
To the bottle Brouwerij Eleven Dikke JozefTo the recommendation Grilled rib-eye with Brouwerij Eleven Dikke Jozef
Fish and chips with Rodenbach Grand Cru
Fish and chips from the chip shop; the acidity of a Flemish red-brown beer does what the vinegar on the chips does.
To the bottle Rodenbach Grand CruGo to the recommendation Fish and chips with Rodenbach Grand Cru
Waffles with cherry compote and Lindemans Kriek
Waffles with cherry compote; the sourness of a kriek breaks open the sweetness of the compote and the whipped cream.
To the bottle Lindemans KriekTo the recommendation Waffles with cherry compote and Lindemans Kriek
Duck breast with stewed pears and Trappistes Rochefort 8
Duck breast with stewed pears; the dried fruit of a dark Trappist beer sits alongside the sweet pear.
To the bottle Trappistes Rochefort 8To the recommendation Duck breast with stewed pears and Trappistes Rochefort 8
Chop with pan-fried apple and Hertog Jan Bockbier
Pork chop with fried apple; the dark malt of a bock beer matches the caramelised apple.
To the bottle Hertog Jan BockbierTo the recommendation Pork chop with fried apple and Hertog Jan Bockbier
Falafel with Brouwerij ’t IJ Free IPA
Falafel with hummus and flatbread; an alcohol-free IPA cuts through the frying fat and the tahini with hops and carbonation.
To the bottle Brouwerij ’t Ij Free IPA alcoholvrij bierTo the recommendation Falafel with Brouwerij ’t IJ Free IPA
Fried noodles with Brewdog Punk AF
Fried noodles with sambal; with no alcohol in the glass the heat of the sambal is not stoked any further.
To the bottle Brewdog Punk AF Alcohol-free beerTo the recommendation Fried noodles with Brewdog Punk AF
Lasagne bolognese with Palm
Lasagne with slow-braised bolognese; the caramel of an amber beer sits alongside the reduced sauce.
To the bottle PalmTo the recommendation Lasagne bolognese with Palm
Blue cheese with pear and Vos Don Aart Barley Wine
Blue cheese with pear and walnuts; the residual sugar of a barley wine catches the salt of the cheese.
Go to the bottle Vos Don Aart Barley WineTo the recommendation Blue cheese with pear and Vos Don Aart Barley Wine
Back to Recommendations from ’t Bockje
NIX18 · Verkoop van alcohol onder de 18 jaar is verboden.
What goes with which dish, by beer style
Hieronder staat elke bierstijl die in ons schap voorkomt, met de gerechten die eronder passen en waarom dat werkt. Van de 1.071 bieren die wij voeren zijn er 787 op stijl in te delen; de overige 284 zijn geschenkverpakkingen, kratten en flessen waarvan de stijl nergens vermeld staat. Elke fles hieronder ligt in de winkel aan de Brink.
Blond
Fruity and soft, with carbonation and a dry finish. Enough fizz to carry fat, enough fruit not to clash with a soft sauce.
Poultry · Fish · Cheese · Drinks and snacks
- mussels
- grilled chicken
- white fish
- young cheese
- quiche
- grilled vegetables
Tripel
Strong, spicy and dry in the finish. The alcohol gives weight and the high carbonation cuts through it again. That way a tripel holds its own next to hearty food without flattening it.
Poultry · Veal and pork · Cheese · Shellfish and seafood
- roast poultry
- pork tenderloin
- mussels
- matured cheese
- beer stew
- grilled sausage
IPA
Hops up front, with clear bitterness. Bitterness scrapes away fat and braces against heat. Be careful, though: next to something very sweet, an IPA becomes harsher rather than fresher.
Spicy and seasoned · Beef and lamb · Cheese · Drinks and snacks
- hamburger
- tacos
- spicy curry
- deep-fried chicken
- blue cheese
- spare ribs
Bock
Malty and sweet, with the colour of autumn. Malty sweetness goes well with caramelised vegetables and braised meat; the darker the beer, the heartier the dish can be.
Beef and lamb · Game and braised meat · Vegetables and vegetarian
- stewed beef
- hachee
- game
- roasted autumn vegetables
- smoked sausage
- aged cheese
Strong
High in alcohol, full in body. Weigh weight against weight: next to something light this beer pushes the dish aside, next to braised meat and mature cheese it comes into its own.
Game and braised meat · Cheese · Beef and lamb · Sweet and dessert
- stewed beef
- game
- aged cheese
- blue cheese
- chocolate
- nuts
Pils
Light, dry and with firm carbonation. Carbonation and a light hop bitterness wash away fat and salt. That is why pilsner never gets boring alongside fried food.
Drinks and snacks · Poultry · Pasta and pizza
- fries with mayonnaise
- bitterballen
- pizza
- fried chicken
- herring
- cheese board
Quadrupel
Heavy, sweet and full, with raisin and caramel. The residual sugar asks for salt or bitterness as a counterpoint; otherwise it becomes too much of the same at the table.
Cheese · Game and braised meat · Sweet and dessert
- blue cheese
- game
- stewed beef
- chocolate dessert
- aged cheese
- nuts
Weizen
Wheat yeast gives banana and clove. That yeast aroma sits next to smoked and spiced meat; the full carbonation makes a fatty sausage light again.
Veal and pork · Poultry · Drinks and snacks
- sausage for frying
- schnitzel
- grilled chicken
- brunch with eggs
- pretzel with mustard
- soft cheese
Stout
Black, with roasted malt, coffee and chocolate. Roasted malt seeks out roasted food. And the old pairing with oysters works because the creamy carbonation lifts the brine.
Shellfish and seafood · Game and braised meat · Cheese · Sweet and dessert
- oysters
- stewed beef
- grilled beef
- chocolate cake
- matured cheese
- smoked fish
- Guinness Foreign Extra StoutEngland · 7.5% · € 2.25
- Guinness Original Extra StoutIreland · 5% · € 2.65
- Gulden Draak Imperial StoutBelgium · -1% · € 2.70
- Kompaan Bloedbroeder Imperial StoutNetherlands · 9.1% · € 3.10
- Brouwhoeve StoutSpain · 6% · € 3.49
- Brasserie des Légendes Hercule StoutBelgium · 9% · € 3.50
White
Cloudy and fresh, with coriander and orange peel. The acidity and the citrus do what a wedge of lemon does with fish, and the carbonation keeps the tongue clean.
Fish · Shellfish and seafood · Vegetables and vegetarian · Cheese
- mussels
- prawns
- white fish
- goat's cheese salad
- asparagus
- smoked salmon
Fruit beer
Sweet and fruity, often with kriek or raspberry. Sweet next to sweet only works if the beer is sweeter than the dessert; otherwise the beer tastes sour.
Sweet and dessert · Drinks and snacks
- fruit tart
- chocolate dessert
- brunch
- vanilla ice cream
- blue cheese
Seasonal beer
A beer for a season; the style changes with each brew. Look at the colour and the alcohol percentage: light and blond goes with poultry and fish, dark and heavy with braised meat and cheese.
Cheese · Beef and lamb · Poultry
- matured cheese
- stewed beef
- grilled chicken
- smoked sausage
- snack board
Dubbel
Dark and malty, with caramel and dried fruit. Caramel malt sits alongside a roasted crust and reinforces it instead of going against it.
Beef and lamb · Game and braised meat · Cheese
- stewed beef
- hachee
- oven-roasted beef
- game
- matured cheese
- smoked sausage
Dark
Dark and malty. Malty sweetness against roasted and braised food; the bitterness stays in the background.
Beef and lamb · Game and braised meat · Cheese
- stewed beef
- smoked sausage
- hachee
- matured cheese
- game
Other
A beer that falls outside the fixed styles. Look at colour, alcohol and bitterness: light and fresh to fish and poultry, dark and heavy to stews and cheese.
Drinks and snacks · Cheese · Beef and lamb
- snack board
- matured cheese
- grilled meat
- deep fryer
Sour
Sour, from wild yeast or a sour fermentation. Acidity cuts through fat and cream the way a splash of vinegar does. That makes a sour one of the few beers that holds its own next to a rich sauce.
Fish · Vegetables and vegetarian · Cheese · Drinks and snacks
- oily fish
- deep fryer
- goat's cheese salad
- ceviche
- rillettes
- gherkin and herring
Trappist
From one of the Trappist breweries; the style varies. What goes with it depends on the colour: light and dry goes with poultry and fish, dark and sweet with braised meat and cheese.
Cheese · Beef and lamb · Poultry
- matured cheese
- stewed beef
- roast poultry
- smoked sausage
- abbey cheese
Amber
Copper-coloured, with caramel malt and moderate bitterness. Caramel next to a grilled crust, and enough hops to wash away fat.
Beef and lamb · Cheese · Drinks and snacks
- hamburger
- grilled meat
- smoked sausage
- aged cheese
- stewed beef
Porter
Roasted and dark, but lighter in build than stout. Enough roast to stand next to a grilled crust, light enough in weight not to take over the dish.
Beef and lamb · Cheese · Sweet and dessert
- grilled meat
- smoked sausage
- stewed beef
- aged cheese
- chocolate
- Põhjala Öö Baltic PorterEstonia · 10.5% · € 3.50
- Guinness West Indies PorterIreland · 6% · € 3.99
- Põhjala Must Kuld PorterEstonia · 7.8% · € 3.99
- Jopen Meesterstuk 2024 Imperial Pastry PorterNetherlands · 11.11% · € 5.75
- Brouwerij Eleven Dikke JozefNetherlands · 10% · € 6.99
- Jopen Barrel Aged Meesterstuk ’24 BA Porter Peated WhiskyNetherlands · 11.5% · € 7.49
Saison
Dry and peppery, with high carbonation. A farmhouse beer for the table: dry enough not to fill you up, spicy enough to stand next to anything.
Poultry · Vegetables and vegetarian · Fish · Drinks and snacks
- charcuterie
- grilled vegetables
- grilled chicken
- mussels
- goat's cheese
- Bird Brewery X Gulpener Gulpse Wulp Petit SaisonNetherlands · 4.5% · € 2.50
- Vos Vospeditie No7 Farmhouse Saison AleNetherlands · 5.5% · € 2.75
- Tale Beer Lemongrass Saison Gluten freeSouth Africa · 5% · € 2.99
- Durs Ernems Mokkel SaisonNetherlands · 5.7% · € 3.15
- Bamboozle Dark SaisonNetherlands · 7.5% · € 3.30
- Sion SaisonNetherlands · -1% · € 3.50
Radler
Beer with lemon, low in alcohol. More thirst-quenching than a table beer; the sourness and the sweetness call for simple food.
Drinks and snacks · Vegetables and vegetarian
- salad
- roll from the barbecue
- deep fryer
- melon with ham
Pale Ale
Hops and malt in balance, lighter than an IPA. Enough bitterness to cut through fat, not so much that the dish disappears beneath it.
Beef and lamb · Cheese · Drinks and snacks · Pasta and pizza
- hamburger
- pizza
- grilled chicken
- aged cheese
- deep fryer
Champagne beer
High carbonation and dry, refermented in the bottle. Fizz and dryness against fat and salt, just like with a dry sparkling wine.
Drinks and snacks · Shellfish and seafood · Fish
- aperitif
- oysters
- fried bites
- smoked salmon
- young cheese