Now this is what I call a dessert! Nicole baked up some banana bread with crystallized ginger. And what better to accompany such a bread than a Belgian ale! We so happened to have a bottle of Corsendonk Abbey Pale Ale in the fridge, so we opened it for the occasion.
The Corsendonk has that hazy golden color you’d expect from a Belgian pale. Fruit and spice are very apparent in the aroma. The spicy fruity Belgian flavor rang out without being overly sour. It has an intense sweetness up front, but it doesn’t linger. Crisp, clean and refreshing.
I thought the spiced fruit flavor of the beer was an excellent compliment to the earthy spiciness of the crystallized ginger and banana flavor of the bread. It was a wonderful pairing!
(By the way, I love the music on the Corsendonk website. I feel like I should be reading the paper in my private library with an English Setter at my feet and a snifter of Abbey Pale Ale in hand.)
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Evan, Lord, and I just brewed up a Belgian dubbel batch which should be ready to rack to secondary about now. Belgian beers are my favorite. They go great with food, and to me, their complexity is unrivaled by any other style. I’d like to plan a belgian beer tasting/food dinner. Maybe I can enlist Nicole in the planning and cooking! That banana bread sounds unbelievable.
That sounds great. I agree, Belgians are awesome. I especially like them with appetizers like cheese or a dip, or with dessert. I am totally down with a Belgian beer dinner.