The Belgian Smaak Podcast | Exploring the world of Belgian beer

The town of Geraardsbergen is famous for its association with a small cake: the mattentaart. The cake has a long history and is a source of unifying pride in the town. However, it turns out that the Geraardsbergse Mattentaart is in a precarious situation. The post EP033 | A Little Cake appeared first on Belgian Smaak.

Listen to the story of beer and brewing in the Haspengouw, a region in Belgium known for its fruit, but not necessarily for its beer. The post EP032 | Reading Between The Lines appeared first on Belgian Smaak.

Listen to the story of Brouwerij Cnudde and Eine about community and resilience and people laying down everything to help those around them. The post EP031 | Cemetery Juice appeared first on Belgian Smaak.

The HORAL Megablend is a special blend which contains Lambic from each of the HORAL members released every two years for the Toer de Geuze. The post EP030 | Making the Megablend 2021 appeared first on Belgian Smaak.

Listen to the highlights of Day Two of the Toer de Geuze At Home 2021, a series of live-streamed Q&As with Lambic breweries and blenderies. The post EP029 | Day Two Highlights of the Toer de Geuze At Home 2021 appeared first on Belgian Smaak.

Listen to the highlights of Day One of the Toer de Geuze At Home 2021, a series of live-streamed Q&As with Lambic breweries and blenderies. The post EP028 | Day One Highlights of the Toer de Geuze At Home 2021 appeared first on Belgian Smaak.

Duvel Moortgat have just released new beer Duvel 6.66%. But the original remains totemic of the brewery. Just how did Duvel become so iconic? The post EP027 | How Has Duvel Become So Iconic? appeared first on Belgian Smaak.

Raf Souvereyns, founder of Bokke and a local fruit blending expert, Pierre Tilquin of Gueuzerie Tilquin, known for his innovative lambic techniques, and Tom Jacobs from Antidoot, a spontaneity enthusiast, dive into the essence of Belgian brewing. They discuss the delicate balance of terroir, the complexities of maintaining brewery identity, and the impact of invasive pests on fruit crops. The trio also reflects on climate change's challenges, the ever-evolving market, and the joy of crafting unique, small-scale brews that honor traditional practices.

Do restaurants in Belgium put as much focus on their beer list as they do on their wine list? Eoghan Walsh reports from Leuven. The post EP025 | A New Kind Of Restaurant appeared first on Belgian Smaak.

Peter Boonen of Kaasmakerij Catharinadal set out to make a new blue cheese for his wife. The cheese he created became awards-winning. The post EP024 | Best Original Cheese appeared first on Belgian Smaak.