Monday, March 06, 2006

Belgian Beer no.26: Grimbergen, the resurrecting Phoenix

The Abbey of Grimbergen dates back to 1128, when St. Norbert built an abbey devoted to the Norbertine order. Dedicated to hospitality while providing a safe stay, the Norbertines welcomed their visitors with home brewed beers.
Throughout history, the abbey burned down a couple of times. However the Norbertines built it up to its initial glory every time. This constant resurrection is now portrayed by the Phoenix on the Grimbergen bottles.
Over the centuries the recipe was passed on to the next generation. Till today the beer recipe is still a secret, preserved and still cherished.
Grimbergen is currently produced by Alken-Maes. The following beers are available:
Grimbergen Blonde, 6.7%
Grimbergen Dubbel, 6.5%
Grimbergen Tripel, 9%
Grimbergen Optimo Bruno, 10%
Grimbergen Cuvee de L’Ermitage, 7.5%
Crème brulée (serves 4)
175gr cristalized sugar
4 yolks
1tbsp maizena
1 vanilla stick
1 dessert spoon orange zest
1,5dl Grimbergen Double (33cl bottles)
4dl milk
2tbsp almond flakes
Beat the eggs with the 140gr sugar till you get a smooth mixture. Add the maizena, the orange zest, vanilla stick, milk and Grimbergen beer. Gradually heat the mixture and continue stirring till the crème thickens.
Remove from the heat, retrieve the vanilla stick, and divide the crème equally in 4 ramekins. Let it cool, and keep in the fridge for at least 1h.
Just before serving sprinkle the rest of sugar on top of the crème, and place it under the grill until the sugar is caramelized. Sprinkle with almond flakes.
(recipe from the Grimbergen website)

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