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.

  • New Orleans: March 9, 2018


  • 7:00 PM - 10:00 PM
    Pairing ONE serves 'NDUJA WITH HOUSE RICOTTA AND GREEN OLIVES paired with the dry and spicy notes of CLASSIC SAISON from BLACKBERRY FARM BREWERY. Pairing TWO features PICKLED LOUISIANA SHRIMP with PINEAPPLE AND CABBAGE SLAW paired with the delightfully fruity and tart FOU' FOUNE APRICOT from BRASSERIE CANTILLON.
    Saison
    Fruit Lambic
    Where
    Table One

  • 7:00 PM - 10:00 PM
    Pairing ONE: GULF YELLOWFIN TUNA: HOT OIL, SOY, SESAME, LOUISIANA CITRUS, AND CILANTRO. This delightful catch will go perfectly with a Witbier... perfect for LA TRAPPE WITTE TRAPPIST - a lightly hazy beer with a crisp finish. Pairing TWO: PECAN-SMOKED REDFISH, with STEWED LENTILS, GARLIC AIOLI, SHERRY VINEGAR and CHOPPED PECANS. This calls for a step up to an IMPERIAL WHITE ALE. GLAZEN TOREN JAN DE LICHTE is a fine example of this style and the various spices that round out this beer will dance wonderfully with the smoked fish.
    Witbier
    Imperial White Ale

  • 7:00 PM - 10:00 PM
    Pairing ONE: HONEY BRAISED VANILLA BACON with MARINATED RED CABBAGE paired with LA TRAPPE DUBBEL. This classic Trappist ale has a caramel-sweetness and soft fruit notes that are perfect for the bacon. Pairing TWO: BLOOD SAUSAGE w/ PRETZEL ROUNDS, BEER MUSTARD AND JELLY paired with YOU, ME AND EVERYONE WE KNOW from GREAT RAFT BREWING in Shreveport. This sour ale is foeder aged with blackberries and should stand off from the rich sausage.
    Trappist Dubbel
    Where
    Table 3

  • 7:00 - 10:00
    Pairing ONE: PEPPER RUBBED LAMB RIBS w/ CELERY MINT SAUCE. The juxtaposition of the rich lamb and mint will be perfectly mirrored in BROUWERIJ DE BRABANDERE OUD BRUIN. This classic Flanders beer blends young brown ale with an aged foeder beer to create a wonderful caramel-to-fruit-to-tart experience. Pairing TWO: CORIANDER-RUBBED BBQ TURKEY with SPICY HONEY SAUCE paired with SUBTLE ALCHEMY BLEND 001 from Creature Comforts in Athens, GA. This Blended Ale features three Saisons aged for over a year in oak barrels. As its age would suggest, it is earthy and woody with a touch of tart lemon zest.
    Saison
    Oud Bruin
    Where
    Generations Hall: Station Four

  • 7:00 PM - 10:00 PM
    Pairing ONE: WHEAT BERRIES, PICKLED APPLE, CELERIAC, MALT POWDER. The puckering from the vinegar and malt will be heightened by the dry, hop bitterness of ORVAL BELGIAN PALE ALE. Pairing TWO: BANANA MOON PIES paired with LE SANS CULOTTES from Brasserie La Choulette. The banana and graham cracker flavors will pair wonderfully with the rich malts, fruity flavors and the champagne bouquet of this Bière de Garde.
    Biere de Garde
    Belgian Pale Ale
    Where
    Table Five

  • 7:00 PM - 10:00 PM
    Pairing ONE: DARK CHOCOLATE w/ RAISINS AND POPCORN paired with CUVEE DES JACOBINS ROUGE. This Flanders Red serves up sweet malt and sharp acidity, perfect for the dark chocolate and raisins. Pairing TWO: SMOKED SUMMER SAUSAGE, FIG MUSTARD, and GLUTEN-FREE BUCKWHEAT CRACKER. The smoky and bold characteristics of this bite are perfectly matched with a low-alcohol Belgian Blond Ale. DE RANKE SIMPLEX is a superb example of this ale that drinks like an old-style Pilsner.
    Blond Ale
    Flanders Red
    Where
    Generations Hall, Station 6

  • 7:00 PM - 10:00 PM
    Pairing ONE: CORN SPOON BREAD paired with MIAOU, a delightful wheat ale from WHINER BEER Chicago. Look for vinous and Brett notes — perfect for the bread. Pairing TWO: MIXED UP CHEESE paired with BOON's OUD GEUZE MARIAGE PARFAIT. This incredibly complex beer is as mysterious as "Mixed Up Cheese." We are still curious about this pairing as Chef Mason wants to keep us guessing or looking for Duke's Mayo (grin).
    Lambic
    Witbier
    Where
    Table Eight

  • 7:00 PM - 10:00 PM
    Pairing ONE: CHARGRILLED AVOCADO, 'NDUJA VINAIGRETTE and CRUSHED POTATO CHIPS. The rich flavors of this bite are perfect for a big beer. Enter GULDEN DRAAAK 9000 QUAD, a dark ale with an imposing name. Pairing TWO: SWORDFISH “TAKOYAKI” with FRESH TURMERIC and EGG YOLK EMULSION and CARROT GREENS paired with BRUT CIDER from RUWET CIDERIE. The dry finish will dance wonderfully with the fish.
    Quadrupel
    Cider

  • 7:00 PM - 10:00 PM
    Pairing ONE: SUGAR SNAP PEA AND FERMENTED SAUSAGE SOM TOM SALAD paired with WESTMALLE TRIPEL — this complex beer, with a soft and creamy mouthfeel, will perfectly pair with the spice and complexity of this salad. Pairing TWO: SPRING PEA AND CHICKEN KHAO SOI w/ CRISPY NOODLES and BACON. The asian flavors call for the aromatic wonder of SPON SYRAH and SANGIOVESE GRAPE POMACE from JESTER KING in Austin Texas. This blended beer takes the best of the two grapes built on the funky foundation of this Lambic-style beer.
    Trappist Tripel
    Where
    Table 9

  • 7:00 PM - 10:00 PM
    Pairing ONE: SEAFOOD SAUSAGE w/ MUSHROOM DUXELLE paired with ST FEUILLIEN GRAND CRU. The slight bitterness from the hops will go wonderfully with the earthiness of the Duxelle. Pairing TWO: BAKED MUSSELS w/ AIOLI AND PICKLED CHILIES paired with DRIE FONTEINEN OUDE GEUZE. Refreshingly tart and spritzy, it is a traditional compliment to this Belgian staple.
    Geuze
    Belgian Golden Strong

  • 7:00 PM - 10:00 PM
    Pairing ONE: PORK VINDALLO ROTI WITH PICKLED RED ONION matched with MORPHEUS WILD, a classically blended Sour Bruin from ALVINNE. The tangy nature of the beer should cancel out the acidity in the bite. Pairing TWO: GULF SHRIMP BIRIYANI SAFFRON RICE AND RAITA paired with EXTRA 4 from ST. BERNADUS. This easy drinking ale was purposefully designed for daily consumption and should take the edge off the "spicy rice."
    Trappist Singel
    Wild Ale
    Where
    Table 11

  • 7:00 PM - 10:00 PM
    Begin with WARM SWEET POTATO KASUZUKE w/ fermented tofu: Fingerling sweet potatoes are fermented for one month in brewed sake rice and served warm with soft, fermented tofu on top. It’s yeasty, heady and funky with a little sweetness. It pairs nicely with the crisp and dry SAISON D’EPEAUTRE from Brasserie de Blaugies. /// Then, try OYAKODON - “The Mother & Child” a classic Japanese soul food dish. Our version is prepared with Wild American Steelhead Trout & its Roe. Salty and rich, it’s served over warm, fragrant sushi rice. It’s fantastic with the Bretty, aroma-hopped SAUVAGE REBIRTH PALE ALE from NOLA Brewing Company.
    Saison
    Vegan
    American Wild Ale
    Gluten-free
    Pescatarian
    Where
    Table 12

  • 7:00 PM - 10:00 PM
    Enjoy a selection of French and Spanish cheeses, including DELICE DE BOURGOGNE (soft) and MAHÓN RESERVA (firm) both made from cow's milk. OSSUA IRATY (firm) is a sheep's milk and is of ancient origin and a favorite of local shepherds. All three go wonderfully with TRIPEL KARMELIET and PAUWEL KWAK (Belgian Strong) — two complex and effervescent beers from BROUWERIJ BOSTEELS— both showcasing a wonderfully soft mouthfeel.
    Belgian Beer
    Cheese
    Trappist Tripel

  • Nashville: June 23, 2018


  • 6:00 PM - 7:00 PM
    Hold on to your chapeau and enjoy SAISON BRAISED BRATWURST w/ PERSIMMON MUSTARD and SMOKED POTATO w/GUANCIALE. These magnificent bites accompany an ASSORTMENT OF FARMSTEAD CREATIONS – charcuterie, cheeses, jellies, and condiments. All of this is artfully balanced with three wonderful pours from Blackberry Farm Brewery: BOUNDARY TREE, PEEL YOUR FACE, BARREL SERIES BRETT SAISON 17, and ABBEY QUAD. Wow. Just WOW!
    VIP
    Saison
    Where
    VIP Section

  • 7:00 PM - 10:00 PM
    Begin with OHITASHI, a traditional Japanese side of KOMATSUNA with ENOKI, DASHI, and ITOGAKI. This simple, yet incredibly flavorful bite pairs nicely with the crisp, dry, and bright SAISON D’EPEAUTRE from Brasserie de Blaugies. /// Next, dip into CHAZUKE - a classic soup made of tea over rice and topping with whatever is on hand. This version RICE, HOJICHA DASHI, NORI, WASABI and WILD STEELHEAD TROUT ROE. Its true Japanese soul food and is fantastic with the Bretty, aroma-hopped SAUVAGE REBIRTH PALE ALE from NOLA Brewing Company.
    Saison
    Brett Beer
    Where
    Table 1

  • 7:00 PM - 10:00 PM
    Enjoy SMOKED PORK with PINEAPPLE and MINT paired with the "Extra Blond" ST FEUILLIEN GRAND CRU, a big beer that is surprisingly light on the palate. /// Then try SAKE LEEKS with BLOOMY RIND CHEESE and PEACH paired with the vinous yet juicy MIAOU from WHINER BEER CO.
    Belgian Golden Strong
    Witbier
    Where
    Table 2

  • 7:00 PM - 10:00 PM
    Enjoy CRISPY RICE with SHAVE COLLARD GREENS, SOUR CORN, PICKLED CHILES and BLACK LIME VINAIGRETTE paired with LA TRAPPE DUBBEL, a dark, caramel wonder with hints of honey and dates. /// Or, try BRISKET MEATBALL on BENNE CRACKER with FETA "QUESO" paired with CUVEE DES JACOBINS ROUGE, a traditional Flemish Sour with a balanced dance of sweet malt and sharp acidity... perfect for smoky brisket and soft feta.
    Flanders Red
    Trappist Dubbel
    Vegetarian
    Where
    Table 3

  • 7:00 PM - 10:00 PM
    Try Housemade BRISKET PASTRAMI with CREOLE MUSTARD paired with BRUT CIDER from Ruwet Cidery - a traditional dry cider that should contrast nicely with the heavy bites. /// Or, enjoy COBIA ANTICUCHO with SPICY MAYO and CRISPY FARRO paired with WESTMALLE TRAPPIST TRIPEL. This "Mother of all Tripels" has a fruity aroma a wonderfully creamy mouthfeel that plays well with spicy food.
    Trappist Tripel
    Cider
    Where
    Table 4

  • 7:00 PM - 10:00 PM
    Sample UKRAINIAN MEAT DOUGHNUTS — BRAISED PORK, CARAMELIZED ONIONS and BUTTERMILK CHEDDAR paired with GLAZEN TOREN JAN DE LICHTE, an Imperial White Ale with a balance of bread-like malt, orange and lemony citrus fruits and a touch of spices. /// Go back in for SMOKED WHITEFISH SALAD with ALMONDS, CELERY, RED ONION, DILL CREMA and RYE BREAD paired with OUDE GEUZE from 3 Fonteinen, a masterpiece of tart and earthy flavors with a Champagne-like spritz.
    Geuze
    Imperial White Ale
    Where
    Table 5

  • 7:00 PM - 10:00 PM
    Taste ONE YEAR COUNTRY HAM with COFFEE CARAMEL and BLACK PEPPER paired with MORPHEUS WILD. Alvinne’s legendary Morpheus yeast really deliver in this wild, tart Belgian ale. /// Then grab BURNT TONGUE TACOS with CORIANDER and CHARRED RADISH paired with GULDEN DRAAK 9000 QUAD, a dark ale with a long bittersweet finish.
    Quadrupel
    Sour Bruin
    Where
    Table 6

  • 7:00 PM - 10:00 PM
    Enjoy CHICKEN LIVER PATE on HOUSE MADE PORK CHICHARRÓN paired with ORVAL, a fruity, hoppy and dry Belgian Pale Ale. Then try LAMB NECK CARNE ASADA on CORN TORTILLA with ONION PEPPER RADISH RELISH paired with PETRUS OUDE BRUIN, the "Burgundy of Flanders" a sour brown ale loaded with dark fruit flavors.
    Oud Bruin
    Belgian Pale Ale
    Where
    Table 7

  • 7:00 PM - 10:00 PM
    Enjoy ROYAL RED SHRIMP with GREEN PAPAYA, CABBAGE, NUOC CHAM and SALTED PEANUTS paired with LA TRAPPE WITTE TRAPPIST, a crisp and hazy beer with a light citrus finish. /// Next, RABBIT and FOIE GRAS BOUDIN STUFFED PORK TENDERLOIN with CREOLE MUSTARD paired with SUBTLE ALCHEMY ONE a blended ale featuring three French oak fermented Saisons, aged for a year and bottled in 2017. Look for deep wood and lemon zest along with the earthy aroma traditional with the Farmhouse style.
    Witbier
    Biére de Coupage
    Where
    Table 8

  • 7:00 PM - 10:00 PM
    Enjoy CHICKEN LIVER PATE and STRAWBERRY CONSERVA on FENNEL SEED PIZZELLE paired with OUDE GEUZE BOON A L'ANCIEENE VAT 92, a heavier version of Lambic made from three 3-year-old Lambics blended with a younger Lambic. That's a lot of Lambic, and as the style would suggest, it's slightly tart with a palate-refreshing acidity Or, take a bite of CRISPY PORCHETTA w/ PEACH MOSTARDA paired with SIMPLEX, a blond ale that is closer to an old-style Pilsner... hoppy and bitter with low alcohol, yet plenty of character.
    Lambic
    Blond Ale
    Where
    Table 9

  • 7:00 PM - 10:00 PM
    Enjoy BARLEY SALAD with GRILLED MUSHROOMS, CHARRED VIDALIA, GRANA, and CHILI BREADCRUMBS paired with LES SANS CULOTTES a golden brew, esteemed for its rich champagne-like bouquet. /// Next... ROAST LAMB, GARAM MASALA, POMEGRANATE, WALNUT, and MINT paired with of SPON SYRAH and SANGIOVESE GRAPE POMACE from JESTER KING in Austin Texas. This blend takes the best of the two grapes built on the funky foundation of this Lambic-style beer.
    Biere de Garde
    Méthode Traditionnelle
    Where
    Table 10

  • 7:00 PM - 10:00 PM
    Try BUFFALO MOZZARELLA BRUSCHETTA with OLIVE OIL, THAI CHILI and OREGANO paired with EXTRA 4 EXTRA 4 from ST. BERNARDUS. This easy drinking ale was purposefully designed for daily consumption and should take the edge off the acidity and heat. /// Next, try FRESH CORN POLENTA with ROMAN BEANS, SUNGOLD TOMATOES and MINT paired with Yazoo Brewing's VINES BATCH 2, A 26 month oak-aged sour blonde ale, re-fermented with Merlot grapes from the Suisun Valley and Black Corinth grapes from Northern California.
    Trappist Singel
    American Wild Ale
    Where
    Table 11

  • 7:00 PM - 10:00 PM
    Try CHICKEN LIVER MOUSSE with CANE SYRUP GASTRIQUE and PEACH JAM paired with the dry and spicy notes of CLASSIC SAISON from BLACKBERRY FARM BREWERY. Or, try PICKLED LOUISIANA SHRIMP with PINEAPPLE AND CABBAGE SLAW paired with the delightfully fruity and tart FOU' FOUNE APRICOT from BRASSERIE CANTILLON.
    Saison
    Fruit Lambic
    Where
    Table 12

  • 7:00 PM - 10:00 PM
    Sample from Dutch Masters 18 month Gouda, Stilton Blue, Pavino, and Grayson cheeses, along with assorted flatbreads, Castelvetrano olives, Fig jam, and Creminelli prosciutto.
    Cheese
    Where
    Table 13

  • 7:00 PM - 10:00 PM
    Nashville's confectionary magicians return with a tryptic of treats. Start with PAPPY VAN WINKLE BOURBON NIB BRITTLE: cacao nibs aged in select pappy van winkle barrels over delicious toffee brittle. Next, enjoy DUCK FAT CARAMELS: combining cane sugar and rich duck fat for a mouthwatering treat. Finish with UNDERBEARS: Underberg in a gummy for two Bavarian legends in one bite.
    Chocolate
    Where
    Table 13

  • 7:00 PM - 10:00 PM
    Enjoy the Gulf's finest Oysters — raised with love and grown to develop a flavor all their own!
    Oysters
    Where
    Table 15

  • 7:00 PM - 10:00 PM
    No time for a bite? Step over to the RHIZOME AND PALS bar and enjoy our PLEIADES COLLABORATION ALE - a BIÉRE DE COUPAGE featuring mixed cultures from Blackberry Farm Brewery, NOLA Brewing, Creature Comforts, and Jester King. Also, try the unique and representative examples of these talented brewers... JESTER KING SPON v3, CREATURE COMFORTS BOOGER HILL, and NOLA BIENVILLE TRICENTENIALE!
    Biere de Garde
    American Wild Ale
    Méthode Traditionnelle
    Biére de Coupage

  • 7:00 PM - 10:00 PM
    All patrons will enjoy complimentarily Underberg 3-packs for a proper finish to a great evening.
    Digestif