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- Mussels in White Wine, Roasted Garlic and Cream with Frites & 3 Aiolis.
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- Party Cakes: Vanilla Twinky, Carrot Cake, Devil’s Food.
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- This Charcuterie Plate was Fantastic including the Rillete, Pate and Cured Meats!
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- Marco Passarella, Sales & Marketing Manager, of St. Bernardus (Watou Belgium) Opening the Oak Aged Abt 12.
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- The Bar Menu.
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- Have You Seen Him?
Last night we attended a wonderful St. Bernardus tap takeover at Brasserie Beck. They had some wonderful beer options including:
Bottles:
St Bernardus 6 and 8 (Both are dubbels.)
Tripel
12 (This is a quadrupel.)
Oak-Aged 12 (Newly Released as of June 1!)
Draft:
St. Bernardus Extra 4 (This Belgian Pale Ale is originally a recipe from St. Sixtus/Westvleteren Monastery.)
St. Bernardus 12
Kazematten Grotten Sante (This Pierre Celis recipe is a cave-aged Belgian brown ale.)
I enjoyed a 4 and a 12 (which are two of my favorite beers), but also tried the Kazamatten (which is a really mellow and delicious brown), the Oak Aged Abt 12 (which sells for $65 a bottle and well worth it), and BFM’s Abbaye De Saint Bon-Chien (a flavorful sour beer). The oak aged Abt 12 is less sweet than the regular Abt 12.
I do want to mention that the red curry aioli (one of the 3 aiolis served with the mussels) was addictive.
-JAY
