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At Belgo (www.belgo-restaurants.co.uk) we love beer and we love food so we really really love cuisine a la biere... Cuisine a la biere is a tradition of using beer as a marinade, sauce or as a flavouring. The variety of Belgian beers, which are so distinctive in taste and character, lend themselves perfectly to this concept of cooking. Brewing in Belgium dates back to those happy go lucky days when the Gauls were beating up the Romans. In such times they used to drink an alcoholic cereal concoction called cervoise. Although brewing never really reached its full popularity in the Belgian Lowlands until the 16th century the locals were certainly using beer to cook with well before that time. Dishes like carbonnade flamande date back to medieval times. Although wine was probably used in cooking until it became unobtainable, beer, with its very earthy taste, lent itself very well to the stewing of beef. It also proved a better tenderiser than wine. Most of the ancient Belgian dishes were the result of little accidents or folkloric experiments and recipes were passed on as family traditions and rarely written down. The addition of fruit, such as apples and plums, in cookery came late to enhance taste - it took away some of the bitterness that would come with using strong local beer. The true cuisine a la biere took off in the mid 19th century with the boom of Belgian brewers and the creation of speciality beers such as Kriek (cherry beer) and Gueuze (a sparkling sour beer)
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