The Story
Always to hand…
In Napoleon’s time Pauwel Kwak was a brewer and owner of the ‘De Hoorn’ inn in Dendermonde. Mail coaches stopped there every day. But at that time coachmen were not allowed to leave their coach and horses in order to have their thirst quenched along with their passengers. As a result, the inventive innkeeper had a special Kwak glass blown that could be hung on the coach.
In this way the coachman had his Kwak beer safely at hand. Today Kwak is one of the few remaining historic Belgian beers and is still served with respect for tradition in its original kwak glass. Recognizable, special and just as idiosyncratic as the taste of the beer itself.
The art of Pouring
Serving temperature: 5-6˚C
- The glass must be sparkling clean, if it isn’t, it should be refreshed in a glass-rinser.
- Hold the glass at a slight angle and pour until full. Remember there must still be about 2cm of froth in the bowl of the glass when the head reaches the rim.
- After settling for about 15 seconds, the head will form about 7cm from the upper edge of the glass.
Your Kwak is now ready to enjoy!
Sample with all your senses
Kwak is a traditional strong Belgian amber ale, a perfect blend of malt and hops with a great complexity of flavour.
Appearance: the Kwak beer is recognizable by its deep amber, clear beer with a dense, creamy-coloured head. The white wood support offers a nice contrast with the beer.
Aroma: A balance of dark caramel, dried orange, a hint of banana and baking spices with a touch of earthiness
Flavour: Medium-bodied with a soft, mellow warmth. Flavours include gentle allspice, baked caramel and banana with notes of orange marmalade. Spice and a warming character linger on the finish with a delicate bitterness.
ABV: 8.4%
The art of cooking
Kwak can also be enjoyed at the culinary level. A number of famous cooks from equally fine restaurants have given their imagination free rein to put together for you these recipes, which you can easily make at home. Delicious.
GRILLED BEEF CHEEK
WITH KWAK AND RED CABBAGE
PIGEON PICKLES
WITH CRISPY MUSTARD WAFER
BELGIAN BLUE BEEF
ROCKET AND MARINATED, GRILLED RADISHES IN SESAME OIL
SAFFRON RISOTTO
WITH LANGOUSTINES AND A NANTUA SAUCE
RED GURNARD
IN A RICOTTA AND SPINACH LASAGNE
LAMB RAGOUT
WITH PAUWEL KWAK
BRAISED VEAL CHEEKS
AND WHITE BEANS
CAPPUCCINO OF SPINACH
CORIANDER, PINCHOS OF SMOKED FISH, WHIPPED CREAM
Baked GOOSE LIVER with ENDIVES
PARMA OR SUPERANO HAM AND A KWAK VINAIGRETTE
Baked GOOSE LIVER
AND ROGNONADE A LA PAUWEL KWAK
Foodpairing – Kwak
Which flavours go well together?