Belgian Beer Quotes

It’s a Belgian beer, sweetie. Please tell me you’ve at least heard of it. (Blaine) Boy, I was born in Brussels and the last time I checked, this was my new homeland, America, not my birthplace. So you can either order an American-made beer or I’ll bring you water and you can sit there and act all superior until you puke, okay? (Aimee)

actually more a beer man. Belgian

Among the early commercial adopters of wild beer were the Cottonwood Brewery of Boone, North Carolina, and Joe’s Brewery of Champaign, Illinois. Brewer John Isenhour gained a “cult status” for his production of beers with a lambic profile in the mid-1990s using wild yeast and bacteria that he kept active at various stages of the lambic fermentation cycle. John quite successfully marketed the “Lambic” to his rather conservative clientele in this central Illinois college town as “Belgian lemonade.

Their affair had been three of the most intense, reckless, terrifying, happy, alive months of his life. Like how he imagined being on heroin felt if the high never ended, if every syringe didn’t also contain the possibility of death. They’d been partners at the time, and there had been one week when they’d been on the road together in northern California. Every night, they rented two rooms. Every night, for five days, he stayed with her. They barely slept that week. Couldn’t keep their hands off each other. Couldn’t stop talking when they weren’t making love, and the daylight hours when they had to pretend to be professionals made it all the more beautifully excruciating. He had never felt such a complete lack of self-consciousness around anyone. Even Theresa. Unconditional acceptance. Not just of his body and mind, but also of something more, of something indefinably him. Ethan had never connected with anyone on this level. The most generous blessing and life-destroying curse all wrapped up in the same woman, and despite the pain of the guilt and the knowledge of how it would crush his wife, whom he still loved, the idea of turning away from Kate seemed like a betrayal of his soul. So she had done it for him. On a cold and rainy night in Capitol Hill. In a booth over glasses of Belgian beer in a loud dark bar called the Stumbling Monk. He was ready to leave Theresa. To throw everything away. He had asked Kate there to tell her that and instead she had reached across the scuffed wood of a table worn smooth by ten thousand pint glasses and broken his heart. Kate wasn’t married, had no children. She wasn’t ready to jump off the cliff with him when he had so much pulling him back from the ledge. Two weeks later, she was in Boise, pursuant to her own transfer request. One year later, she was missing in a town in Idaho in the middle of nowhere called Wayward Pines, with Ethan off to find her. Eighteen hundred years later, after almost everything they had known had turned to dust or eroded out of existence, here they stood, facing each other in a toy shop in the last town on earth. For a moment, staring into her face at close range blanked Ethan’s mind. Kate spoke first. “I was wondering if you’d ever drop in.” “I was wondering that myself.” “Congratulations.” “For?” She reached over the counter and tapped his shiny brass star. “Your promotion. Nice to see a familiar face running the show. How are you adjusting to the new job?” She was good. In this short exchange, it was obvious that Kate had mastered the superficial conversational flow that the best of Wayward Pines could achieve without straining. “It’s going well,” he said. “Good to have something steady and challenging, I bet.” Kate smiled, and Ethan couldn’t help hearing the subtext, wondered if everyone did. If it ever went silent. As opposed to running half naked through town while we all try to kill you. “The job’s a good fit,” he said. “That’s great. Really happy for you. So, to what do I owe the pleasure?” “I just wanted to pop in and say hi.” “Well, that was nice of you. How’s your son?” “Ben’s great,” Ethan said.

HOW MUCH FOAM is the proper amount? Most people feel that an inch is about right, although this is a culturally determined preference. The amount is also related to the level of carbonation. Many of the Belgian beers have loads of carbonation, and it’s virtually impossible to pour a beer like Duvel without creating a big, fluffy head. For this reason, many of these beer glasses have a capacity about twice the size of the serving portion. With the right beer, properly poured, you can create a rich, creamy head. To do so, pour the beer right down the middle of the straight-up glass. Trickling down the side is for sissies and will result in a too-gassy beer with little aroma and a poor, quickly dissipating head. A vigorous pour will create a lot of foam, and this is good because when it settles down, the head will be dense and long-lived. It’s also important, especially with bottled beer, to release some of the carbonation. Too much fizz masks things like hop aroma and fills you up quickly. So pour and let the beer settle as many times as you need to in order to fill the glass. There are places in Europe where drinkers are suspicious if the beer arrives too quickly, because they understand what is needed to create a great head on a beer and are willing to delay gratification for a minute or two for the sake of a better experience.

I was amused to read recently, for example, that nowadays being British “means driving home in a German car, stopping off to pick up some Belgian beer and a Turkish kebab or an Indian takeaway, to spend the evening on Swedish furniture, watching American programs on a Japanese TV.” And the most British thing of all? “Suspicion of anything foreign.

When Americans sip their iconic Budweiser, they are in fact enjoying a beer produced by a company engendered by a 2004 merger of Brazilian and Belgian breweries that in turn managed to gain control of Anheuser-Busch in 2008, thus forming the world’s largest beer company. Its CEO, Carlos Brito, is from Brazil.

I also liked they Belgian brewers are notoriously rebellious and mock Americans’ obsession with categorizing beers by style; I saw them as arrogant expressionists ensnared with creation, not categorization.

I might get me some kind of better grade of beer before I go. A guy I was talking to said something about Belgian beer. Maybe I’ll try some of that. If I can get it around here.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: Regeneration Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arctic char Bamboo shoots Barley Beer Belgian endive Bigeye tuna Bitter melon Black bass Black chokeberry Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bottarga Capers Carrots Caviar (sturgeon) Celery Chamomile tea Cherries Cherries (dried) Chestnuts Chia seeds Chile peppers Chinese celery Cockles (clam) Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Dark chocolate Eastern oysters Eggplant Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Goji berries Grapes Gray mullet Green beans Green tea Hake Halibut John Dory (fish) Kale Kiwifruit Lychee Mackerel Mangoes Manila clams Mediterranean sea bass Mustard greens Nectarines Olive oil (EVOO) Onions Oregano Pacific oysters Peaches Peanuts Peppermint Persimmon Pistachios Plums Pomegranates Pompano (fish) Pumpkin seeds Puntarelle Purple potatoes Radicchio Rainbow trout Raspberries Razor clams Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Redfish Rice bran Rosemary Saffron Salmon Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spinach Spiny lobster Squash blossoms Squid ink Strawberries Sultana raisins Sunflower seeds Swiss chard Swordfish Tardivo di Treviso Thyme Truffles Tuna Turmeric Walnuts Wasabi Watercress Whole grains Yellowtail (fish)