Bier Omakase returned last night with a trip to the brown cafés of Belgium, nestled into an intimate underground space as a storm system passed overhead and set the stage for connection.
Supplied with ample bar snacks and (candy) cigarettes, we settled in for a wide-ranging conversation about the influence of Belgian beer culture, the aging Trappist monk population, modern brewing within a historical context, historical brewing within a modern context, beer as a tool of reflection, and, well, not really giving a shit.
Thank you to those who cozied into our own little Belgian brown café at Beermiscuous Lakeview. Below is the menu from BIER OMAKASE: TEMPLES OF TALK.
WELCOME BEER
Allagash White
CHAPTER ONE: Mythology
Orval
Paired with Marieke young Gouda, celery salt, and Tierenteyn-Verlent mustard
CHAPTER TWO: Divine Fermentation
Westmalle Dubbel
With Martin Tomszak, PhD, Theologian and Author
Paired with Chaumes Trappist-style cheese
CHAPTER THREE: The Influencer
Saison Dupont
2022 Dovetail Saison (green bottle edition)
Paired with Salame Milano and cornichons
CHAPTER FOUR: The Rebrand
Is/Was Brewing Études Volume 1: Spelt
With Mike Schallau, Owner/Brewer of Is/Was Brewing
CHAPTER FIVE: “Like Painting with a Pistol”
Boon Black Label