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Food Pairings »

Rib-Eye Steak Surprise »

Grady Hull, our Assistant Brewmaster, recommends:

Trans Kriek pairs well with Rib eye steak for the same reason wine pairs well with steak: the fruity tartness of this kriek cuts the inherent fattiness of the steak. 

Transatlantique Kriek Vinaigrette »

Soren DaugaardSoren Daugaard, one of New Belgiums ROCKIN Packaging Equipment Technicians

This vinaigrette is made using Transatlantic Kriek and goes well with just about any salad.  I like to use sour beers with or as a substitute for acids like red wine vinegar, apple cider vinegar etc.  In this case I used Transatlantic Kriek which has a nice sour cherry taste at the forefront backed by a smooth malt character to finish.  This recipe goes well with a mixed green salad.  Try topping the salad with slices of pear, walnuts and cranberries.  The tart cranberries will bring out the sour cherry flavors from the Transatlantic Kriek, while the walnuts will add a contrasting texture to the dish.  Crumble a fresh feta or goal cheese on top if youd like. If you have any Transatlantique Kriek left after you make the dressing (and you should), pair it with the salad to complete this refreshing dish.

4 1/2 TBS Transatlantic Kriek
2 Heaping Tsp of your favorite Honey Mustard
1/2 cup Extra virgin olive oil
1 TBS Red Wine vinegar
salt and pepper to taste.
Emulsify, Enjoy!


Delice du Bourgogne »

Suzanne Wolcott, Cheese Consultant, Chicago, Illinois

A true Burgundian triple creme' such as Delice de Bourgogne. The lively effervescence clears the richness of the cheese off the palate much like champagne which is the classic accompaniment to this cheese.