The building had been a brewery for 150 years when Kris started De Dolle Brouwers in the 1980s with his brother. The brewery is as traditional as it gets with a copper coolship and fermentation squares. The only stainless steel in the brewery is the wort chiller only because the original one had a leak and could not be repaired.
During the tour we met some other Americans and it wasn’t until later that I found out it was the crew from Hill Farmstead Brewery in Vermont. After the main tour Kris showed all of us the barrel cellar where we got a chance to sample some barrels. We also got to see the modern bottling line that had just packaged the most recent batch of Stille Nacht. Kris pulled some yet-to-be-carbonated bottles and some older vintages of Stille Nacht for us to sample and compare.
This is my version of Carbonade Flamande. It’s kind of an amalgamation of various recipes I’ve tried over the years. Traditionally, this beef stew contains just beef but feel free to add vegetables such as carrots and potatoes if you wish. This would pair nicely with De Dolles Brouwers’ Oerbier.
3lb. beef chuck cut into cubes and floured
500ml dark Belgian ale (Belgian Dubbel works great)
2 slices bacon, chopped
2 Tbs. peanut oil
1 onion, chopped
2 garlic cloves, minced
2 C. chicken stock
2 Tbs. tomato paste
4 oz. pitted prunes, chopped
1 Tbs. Dijon mustard
1 Tbs. brown sugar
½ C. applesauce
1 bay leaf
1 tsp. thyme
Marinade beef in beer overnight in the refrigerator. Strain beef reserving marinade. Place marinade in slow cooker. Pat beef dry and flour. Fry bacon in a large skillet. When done, strain from fat and place in slow cooker. Add peanut oil to skillet. Add beef and fry until browned. Remove meat from skillet and place in slow cooker. Add onions and garlic to skillet (add more peanut oil if needed) and sweat until translucent. Add to slow cooker. Add the remaining ingredients to slow cooker. Heat on high for an hour then turn to low and cook for 3 hours. Salt and pepper to taste.