What we’re drink­ing...

NZ Life & Leisure - - Drinking Habits -

Lee- Ann’s favourite tip­ple is Gi­rardin Black La­bel, a gueuze also known as ‘ Brus­sels’ cham­pagne’, named after the re­gion in Bel­gium it hails from. It is made by blend­ing three-yearold, two-year- old and one-year- old lam­bics spon­ta­neously fer­mented with wild yeasts then bot­tled for a sec­ond fer­men­ta­tion. Food matches? “Any­thing, our beer is so good.” Michael’s not sure if he has a favourite brew, “It de­pends on the time of day, the food… same with the style.” Peo­ple of­ten as­sume Bel­gian beer is niche but there’s an enor­mous va­ri­ety: trap­pist, lam­bics and gueuzes, farm­house and saisons. “If I had to pick a desert- is­land beer for you, it would be an or­val,” in­ter­jects Lee- Ann. The beer is tra­di­tion­ally made in an abbey on the bor­der of France; with his vis­i­tor­from- an­other- time vibe, as if he’s just come from ink­ing parch­ment in the scrip­to­rium, it suits Michael to a T.

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