The Tripel Karmeliet Beer Passport
Tripel Karmeliet is an iconic Tripel Belgian. Discover it's real gastronomical DNA and splendid bapas (beertapas) in the Beer Passport.
Tripel Karmeliet is an iconic Tripel Belgian. Discover it's real gastronomical DNA and splendid bapas (beertapas) in the Beer Passport.
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TRIPEL KARMELIET<br />
TRIPEL KARMELIET<br />
NAME<br />
<strong>Tripel</strong> <strong>Karmeliet</strong><br />
BREWERY<br />
Brouwerij Bosteels<br />
ADDRESS<br />
Kerkstraat 96<br />
9255 Buggenhout<br />
Belgium<br />
CONTACT<br />
origineel<br />
IN THE GLASS<br />
<strong>Tripel</strong> <strong>Karmeliet</strong> is<br />
best served in an<br />
elegant beer glass,<br />
decorated with a<br />
stylised lily. This<br />
glass was designed<br />
by Antoine Bosteels<br />
himself, one of the<br />
brewery’s Directors.<br />
TEMPERATURE<br />
<strong>Tripel</strong> <strong>Karmeliet</strong> is<br />
best served at a<br />
temperature of between<br />
6 and 9 °C.<br />
STORAGE<br />
T: +32 (0)52 33 23 23<br />
info@kwak.karmeliet.be<br />
www.bestbelgianspecialbeers.be<br />
VISITS<br />
Paid brewery visits are<br />
possible, but only during<br />
the week.<br />
<strong>Karmeliet</strong> can be<br />
stored perfectly for<br />
several months (24<br />
months according to<br />
its label) in a dark<br />
cellar with a constant<br />
temperature of<br />
between 10 and 15 °C.<br />
TRIPEL KARMELIET<br />
TRIPEL KARMELIET
TRIPEL KARMELIET<br />
8.4%<br />
ALC.<br />
TASTE<br />
SOUR<br />
TRIPEL KARMELIET<br />
BEER PAIRING WHEEL<br />
<strong>Tripel</strong> <strong>Karmeliet</strong> has a strong mouthfeel, it is slightly sweet and a<br />
bit bitter. It is a highly fermented beer made from three different<br />
grains: wheat, oats and barley. This tripel has a fruity and spicy<br />
vanilla aroma. <strong>The</strong> beer pairing wheel consists of nine food categories<br />
and it has been designed in order to inspire the user to make their<br />
own creations. Below we have listed those ingredients which best<br />
complement <strong>Tripel</strong> <strong>Karmeliet</strong>, per category.<br />
BITTER<br />
BEER CATEGORY<br />
TRIPEL<br />
SWEET<br />
butter,<br />
pistachio nuts,<br />
walnuts, hazelnuts,<br />
fruity olive oil,<br />
chocolate mousse<br />
rabbit, mince,<br />
foie gras, chicken,<br />
pata negra,<br />
smoked ham<br />
AROMA<br />
TEXTURE<br />
Dryness<br />
mild curry sauce,<br />
oat cream<br />
tiger shrimp,<br />
scampi and<br />
Nobashi<br />
<strong>The</strong> nose and the<br />
aromas perceived when<br />
swallowing the beer.<br />
CITRUS<br />
BANANA<br />
VANILLA<br />
CREAMY-OATS<br />
<strong>The</strong> effect this beer has on saliva<br />
and how it is generated. Remaining<br />
sugar causes saliva to be generated.<br />
Mouthfeel<br />
<strong>The</strong> beer's satiety effect.<br />
Does the beer feel light<br />
or full-bodied?<br />
Taste intensity<br />
<strong>The</strong> extent to which the tastes<br />
linger in the mouth can easily be<br />
established by counting the number<br />
of seconds.<br />
TRIPEL KARMELIET<br />
curry powder,<br />
parsley, coriander,<br />
ginger, chilli,<br />
nutmeg<br />
apple, banana,<br />
pineapple, lemon,<br />
lime, strawberry<br />
rice, oats, honey,<br />
glass noodles,<br />
muesli<br />
onion, spinach,<br />
rocket<br />
greek yoghurt,<br />
Cantal, Tomme de<br />
Savoie, Munster and<br />
Comté cheese<br />
TRIPEL KARMELIET
TRIPEL KARMELIET<br />
DISH<br />
TRIPEL KARMELIET<br />
RECIPE<br />
TIGER SHRIMP BROCHETTE WITH<br />
MILD CURRY AND BASMATI RICE<br />
More information on www.bapas.be<br />
LEVEL OF DIFFICULTY 10<br />
INGREDIENTS<br />
FOR 6 PEOPLE<br />
18 tiger shrimps, 1 banana,<br />
1 small tin of pineapple<br />
(or fresh pineapple),<br />
1 tbsp sharwood mild curry<br />
powder (or Vadouvan curry),<br />
1 Jonagold apple, 250 ml<br />
poultry stock, 100 ml cream,<br />
1 tbsp chopped coriander,<br />
1 cup basmati rice,<br />
1 tsp turmeric<br />
BEER PAIRING<br />
<strong>Karmeliet</strong> has a very fruity<br />
and spicy aroma. We build<br />
on that aromatic character<br />
by using banana, pineapple<br />
and apple in the Bapas.<br />
Cream gives body to the<br />
sauce and is a good balance<br />
to the mouthfeel of the<br />
<strong>Tripel</strong> <strong>Karmeliet</strong>. This is a<br />
heavenly combination where<br />
aromas not only perfectly<br />
match and melt into one<br />
another but also reinforce<br />
each other.<br />
METHOD<br />
1. Put three shrimps on each skewer<br />
with a piece of pineapple and<br />
banana in between each piece.<br />
Season the whole brochette with<br />
salt and pepper.<br />
2. Boil 1 litre of lightly salted water.<br />
3. Boil the stock in a pot. Peel the<br />
apple and cut it into pieces before<br />
adding it to the stock. <strong>The</strong>n add<br />
curry and turmeric. Cover and leave<br />
it boiling for about 10/15 minutes.<br />
4. Add the basmati rice to the water,<br />
cover with the lid and simmer until<br />
it is al dente.<br />
5. Heat up a grill pan, lightly coat the<br />
skewers with a neutral-flavoured<br />
oil. Grill the skewers for about<br />
five minutes until they are nicely<br />
browned. Set to one side and keep<br />
them warm.<br />
6. Add cream to the apple curry and<br />
let it simmer for a while. Mix the<br />
apple curry and keep warm.<br />
7. Now drain the rice and mix with the<br />
chopped up coriander.<br />
8. Serve the brochettes with curry, a<br />
cup of rice and a delicious <strong>Tripel</strong><br />
<strong>Karmeliet</strong>.<br />
TRIPEL KARMELIET<br />
129.64116.1520.5
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