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Cooking with Kasteel

Donker Tripel Xtra Cuvée Rouge

In collaboration with The Mastercooks of Belgium.

Beer as the basis for a dish

Cooking with beer: it is an increasingly popular trend in the kitchen. Both hobby cooks as well as top chefs are experimenting to the full with flavours and styles of beer. The Mastercooks of Belgium, the organisation that brings together all top chefs and upcoming cooking talent in our country, is happy to help you on your way.

Ranging from lamb with Kasteel Donker to sea bass with Kasteel Rouge to beef with Kasteel Cuvée and cod with Kasteel Tripel: on this page you will find all the inspiration you need and tips for cooking with beer.

Dover sole with Kasteel Tripel

Today, we’re cooking with beer with master chef Angelo Rosseel. He’s preparing Dover sole with hop shoots, poached egg and Kasteel Tripel.

Lamb and Kasteel Rouge risotto

Today, we’re cooking with beer with master chef Claude Pohlig. He’s preparing a risotto with Kasteel Rouge, lamb cutlets and Ghent mustard.

Atlantic cod with Kasteel Tripel

Today, we’re cooking with beer with master chef Elien Verhulst. She’s making Atlantic cod with asparagus, wild garlic and a Kasteel Tripel mousseline.

Catfish with Kasteel Donker

Today, we’re cooking with beer with master chef Geert Gheysels He’s preparing pan-fried catfish with salsify, caviar and Kasteel Donker.

British lamb fillet with Kasteel Cuvée

Today, we're cooking with beer with master chef Pierre Burtonboy. He's making British lamb fillet with a spring vegetable stew and Kasteel Cuvée.

Poached pear with a sabayon of Barista Chocolate Quad

Today, we're cooking with beer with master chef Erik Pankert. He's making a Barista Chocolate Quad sabayon with poached pear, ice cream and cardamom shortbread.

Haddock
 with Kasteel Xtra

Today, we're cooking with beer with master chef Guy De Jonghe. He's making haddock with green lentils, spinach, sea lettuce and a Kasteel Xtra sauce.

Marinated salmon
with Kasteel Rouge

Today, we're cooking with beer with master chef Dirk Vandendriessche. He's making marinated salmon with Kasteel Rouge, a Bintje potato salad and a kohlrabi and carrot chiffonade.

Duck
with Kasteel Xtra

Today, we're cooking with beer with master chef Dieter Fleurinck. He's making duck breast with kale, fig and a Kasteel Xtra sauce.

Food pairing
with Kasteel Donker

Food pairing with beer? Master chef Alexandre Ciriello is making ‘the Japanese’, an Asian version of the classic steak tartare. Delicious with Kasteel Donker.

Rack of lamb
with Kasteel Rouge

Today, we're cooking with beer with master chef Igor Snyders. He's making British rack of lamb with red cabbage and Kasteel Rouge.

Mussels
with Kasteel Tripel

Today, we're cooking with beer with master chef Didier Verbelen. He's making mussels with Kasteel Tripel.

British lamb shoulder
with Kasteel Donker

Today we're cooking with beer with master chef Daniel Molmans. He's making British lamb shoulder and endive braised in Kasteel Donker.

Sea bass fillet
with Kasteel Rouge

Today we're cooking with beer with master chef Patrick De Gendt. He's making pan-fried sea bass fillet with a Kasteel Rouge sabayon, spring leeks, potatoes with sour cream and battered fish bites.

Glazed beef neck
with Kasteel Cuvée

Today we're cooking with beer with master chef Jo Nelissen. He's making pan-fried fillet of beef with glazed beef neck, aubergine, endive and Kasteel Cuvée.

Pan-fried cod
with Kasteel Tripel

Today we're cooking with beer with master chef Cédric Poncelet. He's making pan-fried cod, fennel confit with orange, cherry tomatoes, green asparagus, herb puree and a Kasteel Tripel sauce.

More
cooking inspiration?

When making British Beef & Lamb, the chefs also use Kasteel to flavour their dishes.

In collaboration with Mastercooks

“Belgian top chefs prepare their dishes based on a Kasteel beer. You will soon find out what that tastes like.”

Xavier Vanhonsebrouck

Cooking with beer: tips & tricks

When cooking, keep in mind the bitterness of the beer. Blond beers are usually the most bitter and the most challenging type to cook with. Darker and slightly sweeter beers won’t throw a bitter spanner in the works.

Dare to cook with beer. Just like with other dishes, it is important to follow your instincts. A failed dish? Simply try again and learn from your mistakes.