Five beers, five moods: pairing Affel with food
From mussels to dark chocolate — what to put on the table with each Affel.
Belgian ales were made for the table. Their fruit, spice and malt meet food halfway — and each Affel has its own mood. Here is where to start.
Blond
Roast chicken, mussels, quiche and young, mild cheeses. Its floral, fruity notes lift lighter dishes without overpowering them.
Brune
Flemish beef stew, game, mushrooms, aged cheeses and dark chocolate. Caramel and toasted nut meet roasted, savoury flavours.
Rouge
Duck, charcuterie, goat’s cheese and desserts with red berries. Its sour-sweet fruit cuts through richness.
Blanche
Seafood, salads, fresh cheeses and dishes with citrus or herbs. Coriander and orange peel echo what is on the plate.
IPA
Spicy dishes, burgers and sharp, mature cheeses. Bitterness and citrus stand up to heat and fat.
Start light, end dark: Blanche or Blond with the first course, Brune with dessert.
There are no strict rules — only good evenings. Try the same dish with two different Affels and let the table decide.
