In the hands of the Flemish, the humble beer becomes a thing of wonder. Over centuries, Trappist monks and master brewers have honed their craft, transforming simple ingredients into spontaneously fermented lambics with a complexity akin to fine wine. And now, Belgium’s beautiful north is in the midst of a culinary renaissance, as chefs and brewers refocus on local products and lost traditions through an imaginative contemporary lens.
Guided by two of the continent’s leading experts on beer in all its gastronomic dimensions, this journey takes us from the wild yeast of Pajottenland’s farm breweries to the briny spectacle of Flemish horse-shrimping, from golden frites in Ghent and the avant-garde chocolate of Bruges to the fire-kissed creations of Antwerp’s most daring chefs.