According to him, 'Tripels (I love them) often have a complex flavor profile with hints of fruitiness, spiciness, and sweetness, which go well with clams' natural salty and savory taste.' These brews are a variety of Belgian Trappist abbey-style beers that are golden in color and produced for drinkability.
Per van Olphen, 'The more alcohol in the beverage, the more dominant the flavor of it in the dish.' When cooking with mussels, it's essential to choose a beer that complements rather than overpowers the natural flavors of the seafood.
Van Olphen prefers lighter beers when cooking clams or mussels to allow the natural flavors of the seafood to shine. 'When I cook clams or mussels, I would rather use light beer, so I will be able to taste the mussels in the most natural way,' he explained.
Collection
[
|
...
]