Food & Beer Culture

In the Ardennes, what's on the table comes from the forest: wild boar and venison, pâtés, smoked ham. Jambon d'Ardenne is cured and smoked, considered the region's culinary flagship. A Dark Strong Ale with roasted and dried-fruit notes pairs well with it, as its sweetness balances the smoke and the richness of the game.

Fish also plays a role. Escavèche, fried fish marinated in vinegar, is found throughout the Ardennes, from Houffalize to La Roche. The vinegar calls for a beer with carbonation and spice, and a Tripel like La Chouffe delivers both. In Dinant, a piece of Couque de Dinant, a hard, honey-sweet pastry, makes a popular accompaniment to beer.

Drinking happens in estaminets, the simple Belgian taverns with extensive beer lists, as well as at the breweries themselves. In Achouffe, you can visit the village where the gnomes became a trademark. Rochefort is best experienced through its beer, since the abbey remains a working monastery. Those wanting to take in the landscape can drive through the Famenne and enjoy the beer at one of the local cafés.

A festival where beer and local pride come together is the Fêtes de Wallonie in September in Namur. Beer is typically served in small measures, in a chalice, and alongside food. According to the brewery, La Chouffe bottles come in 33-centiliter and the traditional 75-centiliter size, the latter meant to be shared among several people at the table.