Belgian Beer no.41: Brigand, the Flemish peasant

Again a beer which links to a former one – the Kasteelbier. Brewed in memory of the brigands (the Flemish peasants), who chased the sans-culottes (the French soldiers) out of Ingelmunster.

I like it so much when history plays its role in defining a drink or a trype of food. Then again, as mentioned before it seems no reason is weak enough for the Belgians to brew a beer for it...

The Brigand is a strong, powerful dark beer at 9%.

Carrot and celery soup, with ham on the bone (serves 4)

400gr carrots
300gr celery
150gr ham on the bone (cooked)
1 onion
2tbsp mild curry
4tbsp oil
0.8l chicken stock
75cl bottle Brigand beer
1dl cream
2tbsp finely chopped celery
salt and pepper

Clean and dice the carrots. Remove strings from the celery and chop. Peel and thinly slice the onion. Heat the oil in a pan, add the vegetables and cook gently stirring from time to time. Reduce the heat, add a little stock and simmer gently for 20 minutes. Remove the vegetables, blend in a mixer and return to the pan. Add the rest of the stock, the curry and the Brigand beer, cook over high heat for ten to fifteen minutes. Then add the cream, season with pepper and salt.
Serve the soup in preheated bowls; add the ham cut in long thin strips and the finely chopped celery.
Serve with a loaf of French bread or an Italian giabatta and a glass of well-chilled Brigand beer.

(recipe from the Brigand website)