The Belgian Smaak Podcast

What do Raf Souvereyns (Bokke), Pierre Tilquin (Gueuzerie Tilquin), and Tom Jacobs (Antidoot) have to say about terroir, hype, and politics?

Do restaurants in Belgium put as much focus on their beer list as they do on their wine list? Eoghan Walsh reports from Leuven.

An artisanal cheese maker from the Catharinadal cheese factory in Belgium created a new cheese as a romantic gesture for his wife. Just how did it became a world-famous blue cheese that delighted the international cheese community?

Charles Leclef is the owner of Brouwerij Het Anker in Mechelen, a key figure in the Belgian Brewers Federation, an elected city councillor, and the founder of a new ideology called "Fairism". We chat politics, business, and beer.

The Kazematten brewery represents the coming together of two prominent families in Belgian beer. It's a side project which has given the members of those two families a way to each chase what was missing in their lives.

Flemish Stew is a traditional meat and onion stew made with Belgian beer. Why is it so popular? How is it cooked? And what are the sacred cows for Belgians when it comes to recipe variations?

The Battle of Passchendaele in 1917 was one of the most horrific tragedies of the First World War. Do beers which use the battle in their branding constitute a tribute to those that fell? Or is the brewery that produces them using a tragic event as a cynical tool for commercial gain?

In this episode, we explore the hop growing culture of the Westhoek, with hop farmers, hop queens, and brewers.

What are farmers, scientists and researchers doing to ensure Belgium's iconic vegetable—the Belgian endive or "Witloof"—doesn't disappear forever?

The post EP018 | “Witloof”—The Curious Case of Belgium’s White Gold appeared first on Belgian Smaak.

In this episode, Breandán talks to scientists and farmers about Belgium's iconic vegetable—the Belgian endive or "Witloof"—and finds out why it might disappear forever.