Beer in or paired
wish a dish

Cooking with beer has become a staple within the gastronomic scene, with both amateurs and top chefs alike experimenting with all manner of flavours and styles of beer.

‘Food pairing’ involves combining certain foods with certain beers, where the flavours of the dish should harmonise with the flavour profile of the chosen beer.

Check out our recipes

Culinary Rack of lamb with Kasteel Rouge

Koken met Kasteel - Dessert met peer geserveer met een sabayon bereid met Barista Chocolate Quad.

Dessert Pear with Barista sabayon

Food pairing Américain with Kasteel Donker

Koken met Kasteel - Mosselen bereid met Kasteel Tripel bier (11%)

Belgian classic Mussels with
Kasteel Tripel

Fish Atlantic wolffish with Kasteel Donker

Cooking with beer:
tips & tricks

Pay attention to the bitterness of the beer. Blonde beers tend to be the most bitter and the most challenging to cook with. With darker and slightly sweeter beers, their bitterness levels are much more forgiving.
Dare to cook with beer. As with any other dish, it is important to follow your own instincts. If a dish hasn’t worked, simply learn from your mistakes and try again.