The first episode in the series takes us to Belgium for an examination of the wonderful and idiosyncratic beer styles indigenous to that country. We’ll see just how the spontaneously fermented lambic is made, and attend a beer dinner consisting of dishes like filet of cod in a sabayon of Brugse Tripel beer and served with hop shoots and accompanied by Duvel ale. Sound appetizing? Save room for the wild rabbit simmered in Liefman’s Goudenband brown ale with a glass of Rodenbach Grand Cru.
