Belgian beer is renowned worldwide, with a long and rich brewing tradition that has brought us a wide range of diverse styles. From the rich dried fruit and spice notes of a Belgian dubbel to the complex and sour characteristics of a fruit lambic, Belgian beers offer something for every palate. Equally traditional in Belgium is the practice of bringing beer to the table and pairing it with food. While there are many beer and food pairings that are traditional to Belgium, for example Flanders red with Belgian beef stew, or witbier with mussels, the diversity and complexity of Belgian beer styles allows for successful pairing with a wide range of foods, including chocolate.
There are a few traits of Belgian beer styles that do make them ideal partners for chocolate. Most Belgian beer styles have little to no detectable bitterness. While bitter beer can be successfully paired with chocolate, this has to be done carefully and deliberately as there is a possibility that the bitterness in the beer will highlight or aggravate the cocoa bitterness in chocolate. Another strength of many Belgian beer styles is their high level of carbonation. The full, creamy carbonation in these styles helps to scrub the rich coating that chocolate can leave behind, so that every bite is fresh and new. Belgian beer styles also present a wide range of flavour profiles. Below is a description of five common Belgian beer styles, and how to successfully pair each of them with chocolate.
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The best Belgian beers to pair with chocolate
Dubbel
Dubbel is a dark copper or brown-coloured beer. It has a high alcohol content, usually in the 6-7.5% abv range but does not come across as heavy, due to its high carbonation and medium body. Its aromas feature notes of toasted bread and caramel with underlying fruit notes that can include apple, plum and prune; as well as spicy clove or peppercorn notes.
Dubbel pairs well with delicate and savoury dark chocolate. For example, dark chocolate with sea salt, toasted sesame seeds or an olive oil infusion. The dark chocolate brings out caramel notes in the beer, while the savoury notes provide a lovely counterpoint to its fruit notes.
Tripel
Tripel is dubbel’s golden counterpart. It typically has a higher alcohol content, in the 7.5-9.5% abv range, enough to provide a light warming sensation, but still offset by a high carbonation and medium body. Its aromas feature notes of light honey or bread with brighter underlying fruit notes of citrus or banana, as well as spicy clove or peppercorn notes. Bitterness is typically more noticeable in this style, sometimes accompanied by delicate floral notes
Like dubbel, tripel pairs well with delicate and savoury dark chocolates. They also pair with white chocolates of a similar profile. In this case, ones with the inclusion of citrus or other tart fruit and/or chai spices to better complement the brighter fruit notes in the beer. Examples include lemon & cardamom or orange & ginger dark chocolate bars, or white chocolate with a honey-passionfruit ganache
Witbier
Witbier, also known as ‘blanche’ is a pale golden beer with a cloudy appearance. Its alcohol content is medium, around 5% abv and it has a smooth, creamy mouthfeel offset by a high carbonation. It is commonly brewed with the addition of coriander and orange peel, which lend a floral and citrus aromas. These are underpinned by light honey or bread notes and a subtle underlying complexity of spicy, herbal or fruity notes. Bitterness, if present, is typically very low.
Witbier pairs well with a range of delicate and fruity white chocolates. Examples include white chocolate with dried raspberries, key lime ganache or white chocolate bark with cranberries and pistachio nuts. The complexity in these chocolates mirrors the complexity of the beer, and the use of tart fruit bring out the citrus aromas in the beer.
Fruit lambic
Fruit lambic is a tart (or sometimes sour) beer, traditionally brewed with the addition of cherries or raspberries, which impart a bright pink or red hue, although many different fruits can be used. Its aroma features fruit notes, with an underlying complexity that includes farmyard aromas, like earth or hay and tart fruit notes that can include grapefruit, orange, apple, apricot or rhubarb. Its alcohol content ranges from 5%-7% abv Its carbonation is typically high and it often has no perceptible bitterness.
While fruit lambic is traditionally dry, some versions are sweetened. Dry versions pair well with fresh fruit dipped in chocolate, which complement the fruit notes in the beer, without masking its underlying complexity. The dry nature of the beer, meanwhile, brings out the juiciness of the fruit. Sweetened lambics pair well with milk chocolate or milk chocolate ganache with a fruit filling, resulting in a combination of flavours reminiscent of black forest cake.
Flanders red
Flanders red is copper or brown in colour, with a sweet and sour flavour profile. It balances aromas of toasted bread or caramel with fruity aromas of plum, redcurrant, cherry or orange and sometimes balsamic vinegar. Like fruit lambic, it’s alcohol content ranges but its carbonation is typically in the medium range.
As with fruit lambic, Flanders red is sometimes sweetened. Depending on the level of sweetness, it pairs well with either sweet or dark chocolate, with the addition of dried fruit and nuts. The dried fruit and nuts mirror the fruit and toasted note in the beer, while cocoa highlights the tart fruit notes.
Pairing Belgian beer with chocolate is a delightful exploration of flavors and aromas. By understanding the unique characteristics of each beer style and selecting complementary chocolates, you can elevate your tasting experience to new heights. Whether you prefer dark chocolate, milk or white, there is a perfect pairing waiting to be discovered.
