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Roasted Loin of Rabbit with Truffle-Madiera Sauce ยป

Vincent Clark, Chef and Owner of Food for Thought Catering recommends:
Roasted Loin of Rabbit with Truffle-Madiera Sauce

Roasted loin of rabbit with truffle-madiera sauce, Farrotto (farro cooked risotto style with trumpet mushrooms, sage and leeks) and creamed greens (swiss chard, spinach and collard greens)

Trippel is a  big Belgian ale that is the perfect pairing for game & earthy dishes. So I chose contrasting earthy flavors to pull this all together. The grassy taste of the creamed greens & sage, earthiness of the faro & trumpet mushrooms and tied it all together with the madiera sauce to add a bit of sweetness to smooth it all out.

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Triple Cheese ยป

Derek Kennedy, Cheese Aficionado, recommends:
Triple Cheese

Being graced by this beer we must grace it in kind with cheeses. The classic Spanish cheese Manchego is perfect embodiment of that idea. Another lesser-known but not less admired choice would be Livarot, a wash rind cheese from France. Not for the faint of heart, Livarot has a pungent aroma but its overall structure lends well to the creaminess of Trippel.