For 2018, Nuit Belge returns to New Orleans and Nashville — two cities rich in culture. Session information for each city, can be found the leaderboard below. Look for regular updates in the weeks leading up to each night.
PAIRING ONE: Almond Stuffed dates wrapped w/ duck prosciutto and paired with Bière Darbyste, a Saison from Brasserie de Blaugies. PAIRING TWO: Marinated octopus w/ olives and yucca together paired with Coolship Sasha Fontaine 2018, an American Wild Ale from Whiner Beer Company.
PAIRING ONE: Chicken Liver Mousse & Cherry-Pecan Compote on a House-made Thyme Cracker paired with Monk’s Café Flemish Sour Ale, a Flanders Oud Bruin from Brouwerij Van Steenberge. PAIRING TWO: Tomato-Braised Lamb Meatballs over Creamy Polenta paired with Tripel Karmeliet from Brouwerij Bosteels.
PAIRING ONE: Potato Chip w/ “Just the Tip” chocolate chip vinegar dip paired with La Choulette Framboise, a Fruit Beer from Brasserie La Choulette. PAIRING TWO: “McLatke": sauerkraut, apple butter, sour cream, chives on a Mcdonald’s-style Hashbrown paired with E.T.F. Abeille: a Wild farmhouse Ale from Yazoo Brewing Co.
PAIRING ONE: Tiny Fried Shrimp with Lemongrass & Mint paired with Het Kapittel Watou Blond, a Belgian Ale from Leroy Breweries. PAIRING TWO: Cherrywood Grilled LA Beef Cheeks with Laos Style Chili Paste paired with ETF Foudre Noire, A Dark Wild Ale from Yazoo Brewing Company.
PAIRING ONE: Fermented Cabbage w/ Guanciale, butterbeans, bottarga breadcrumbs paired with Cuvee Armand & Gaston, a Gueuze from Brouwerij 3 Fonteinen. PAIRING TWO: Merguez Stuffed Dates with Smoked Sweet Potato Romesco paired with Chimay Grande Réserve Barrel Aged, a Belgian Strong Dark from Bières de Chimay.
PAIRING ONE: Wood Charred Cabbage Wedge with roasted pecans and a coffee Kho paired with Noir de Dottignies, a Dark Strong Ale from Brouwerij De Ranke. PAIRING TWO: Fried Chicken Sausage with chicken liver mousse and a soft pretzel twist paired with Maiden Voyage, a Farmhouse Ale from NOLA Brewing Co.
PAIRING ONE: Fried Pork Rind w/ Whipped Pimento, Bacon Jam, and Chives paired with Brut Cider from Ruwet Ciderie. PAIRING TWO: Rye Toast with Chicken Liver, Fermented Cherry paired with Dryades, an American Wild Ale from NOLA Brewing Co.
PAIRING ONE: Oxtails and Dumplings with Crispy Shallots and Garlic paired with Poperings Hommel Bier, a Belgian IPA from Leroy Breweries. PAIRING TWO: Salad of local Strawberries w/ Almonds, Strawberry-whipped Goat Cheese, Black Pepper, Celery, and Sumac paired with Cuvée des Jacobins Prestige, a Flanders Red Ale from Brouwerij Omer Vander Ghinste.
PAIRING ONE: Glazed Beet with Cranberry and Horseradish paired with Boon Kriek, a Lambic from Brouwerij Boon. PAIRING TWO: Levain Cornbread with Mussel Butter paired with Pauwel Kwak, a Belgian Strong Ale from Brouwerij Bosteels.
PAIRING ONE: Venison Tartar with Gaufrette potatoes paired with Vigneronne, a Grape Lambic from Brasserie Cantillon. PAIRING TWO: Caramelized Onion Gratin Brûlée’d with Gruyere cheese and Thyme oil and paired with La Trappe Quad from Bierbrouwerij De Koningshoeven.
PAIRING ONE: Cheesy Crawfish & Kimchi Meatpies paired with Petrus Brewmaster Wild Triple, an American Style Wild Ale from Brouwerij De Brabandere. PAIRING TWO: Roasted Cauliflower and Kumquat Salad paired with Double Dry-Hopped Oceans Between Us, a Brettanomyces IPA from Great Raft Brewing.
PAIRING ONE: Guajillo Crusted Smoked Salmon Tostada w/ Agave & Goat Cheese Untado, Fried Capers, and Salmon Roe in chili oil paired with St. Feuillien Grisette from Brasserie St. Feuillien. PAIRING TWO: Pork Belly Taco with Carrot & Chipotle puree, salsa mocha and Jicama slaw paired with 5th Anniversary Sour Flanders Style Red Ale from Great Raft Brewing Co.
PAIRING ONE: Smoked brisket with horseradish aioli and pickled onion on a crostini paired with De Brabandere Petrus Brewmaster Wild Tripel American-style Wild Ale. PAIRING TWO: House smoked salmon with arugula, caper aioli, egg, and radishes paired with Blackberry Farm Brewery Classic Saison.
PAIRING ONE: A spicy taco with dreamweaver hot sauce, avocado, crispy rice and pepper jack cheese paired with Brasserie La Choulette Framboise Biere de Garde. PAIRING TWO: tostada with whipped feta, carne asada, pickled red onion, cilantro paired with Yazoo Brewing Company ETF Abeille Wild Farmhouse Ale.
PAIRING ONE: Age-Gyoza of pork belly, iceberg, shiitake and shrimp toast paired with Brasserie de Blaugies Darbyste Saison. PAIRING TWO: Handroll of smoked trout, citrus marmalade, and crunch paired with Whiner Beer Company Coolship Sasha American Wild Ale.
PAIRING ONE: Ras el Hanout spiced lamb liver pate, luxardo cherry jam, on a lavosh cracker paired with Brouwerij 3 Fonteinen Cuvee Armand & Gaston Gueze Lambic. PAIRING TWO: Hilbeh marinated mussel salad, with roasted bell peppers, brown fava beans & herbs paired with Bières de Chimay Barrel Aged Grand Reserve Belgian Dark Strong.
PAIRING ONE: Grilled corn, baby corn, and corn nuts with cumin, lime, cilantro paired with Mantra Artisan Ales Nouveau Belgian Dubbel. PAIRING TWO: Tandoori chicken, tomato cream sauce paired with Brouwerij Bosteels Kwak Belgian Strong Ale.
PAIRING ONE: Baby French Dips with horseradish spiciness paired with De Ranke Noir de Dottignies Belgian Dark Strong Ale. PAIRING TWO: Crispy sourdough with goat cheese, citrus supremes in pink pepper jam. paired with De La Senne Bruxellensis Brettanomyces Belgian Pale Ale.
PAIRING ONE: Orange scented cod brandade, malt vinegar pearls, and black cone paired with Leroy Brewery Het Kapittel Watou Blond. PAIRING TWO: Banana cheesecake, date caramel, and marcona almond brittle paired with Bierbrouwerij De Koningshoeven La Trappe Quad.
PAIRING ONE: Noble Springs goat cheese feta and beet crostini paired with Brasserie St. Feuillien Grisette Farmhouse Ale. PAIRING TWO: Chocolate cookie with cayenne, ginger and sea salt paired with Brouwerij Boon Kriek Fruit Lambic.
Nashville's confectionary magicians return with a tryptic of treats. Spon Taffy: Flemish sour chews made with Omer Vander Ghinste Cuvée des Jacobins Rouge -AND- Bourbon Nib Brittle: made with cacao nibs aged in select bourbon barrels -AND- Muzzle Loaders: Chocolate spheres filled with liquid salted bourbon caramel.
PAIRING ONE: Å la Chimay Première: tastes delightfully of apricots and peaches, enhanced by a hint of bitterness paired with La Première (Rouge) a Dubbel. PAIRING TWO: The Grand Chimay: featuring a mild taste and smooth texture paired with Cinq Cents (Blanc), a Tripel. PAIRING THREE: The Grand Cru: an honest and intense flavor profile paired with Grand Reserve (Bleue), a Belgian Strong Dark.